There is something enchanting about a warm bowl of Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe that feels like a comforting hug from the inside out. This dish balances rich, savory broth with tender chicken, earthy mushrooms, and fresh, crisp bok choy, coming together to create a meal that feels both nourishing and indulgent. Whether you’re craving something cozy on a chilly evening or looking to wow your friends with a flavorful Asian-inspired creation, this recipe is a true crowd-pleaser that’s easier to pull off than you might expect.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making this dish shine. Each component lends its own unique touch, from the tender chicken and tender mushrooms to the vibrant bok choy, not to mention the deeply flavored broth that brings everything together perfectly.
- 2 tablespoons olive oil (divided): Helps sauté mushrooms and sear chicken with a light, fruity base.
- 2 tablespoons butter (divided): Adds a creamy richness and depth to both mushrooms and broth.
- 8 oz. mushrooms (sliced baby bella): Provide earthy, meaty texture that complements the chicken.
- 1 large boneless/skinless chicken breast (about ¾ lb.): The hearty protein that becomes tender and juicy when seared.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- ½ cup dry white wine: Deglazes the pan, lifting caramelized bits for a flavor boost.
- 1 tablespoon butter: Melts into the reduced wine to create a silky base.
- 3 cloves garlic (minced): Infuses the broth with aromatic warmth.
- 6 cups low sodium chicken broth: The soul of the ramen, creating a savory and nourishing foundation.
- 2 tablespoons low sodium soy sauce: Brings umami and a hint of saltiness without overpowering.
- 2 teaspoons hot sauce (Frank’s recommended): Adds a gentle kick to elevate the broth’s depth.
- 2 teaspoons honey: Balances spice and salt with a subtle sweetness.
- ¾ teaspoon toasted sesame seed oil: Provides a nutty aroma that lingers pleasantly.
- 2 (3 oz.) packets instant Ramen noodles (no flavor packets): Quick-cooking noodles that soak up all the broth goodness.
- 6 leaves bok choy (roughly chopped): Adds a crisp, refreshing green crunch to each bite.
- ¾ teaspoon each onion powder and mustard powder: These spices boost savory undertones without taking center stage.
- ¼ teaspoon ground ginger: Offers a warm, peppery hint that wakes up the broth.
- 1/8 teaspoon white pepper: A subtle heat with a floral note.
- 1 pinch red pepper flakes: Just enough heat to keep things interesting.
- Green onions: Fresh garnish that adds crunch and a pop of color.
- Roughly chopped honey roasted peanuts: Crunchy texture with a touch of sweetness for contrast.
- Soft boiled eggs (see notes): Creamy yolks that melt into the soup for extra richness.
How to Make Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe
Step 1: Sauté the Mushrooms
Start by heating 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Toss in the sliced baby bella mushrooms and cook until they turn a beautiful golden brown, about 4 minutes. This step locks in their earthy flavor and gives them a lovely texture. Once cooked, set the mushrooms aside—they’ll be added back later to retain that perfect bite and color.
Step 2: Prepare the Chicken
Take the large chicken breast and slice it in half lengthwise to create two thinner pieces. Place these between layers of plastic wrap and gently pound with the textured side of a meat mallet until about half an inch thick. This technique helps the chicken cook evenly and remain juicy while developing a golden crust.
Step 3: Season the Chicken
Pat the chicken dry with paper towels, then generously season both sides with salt and pepper. Proper seasoning here is key since the chicken forms one of the main flavor pillars of the dish.
Step 4: Sear the Chicken
Heat the remaining olive oil and butter in the same soup pot over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side until they develop a gorgeous golden crust. Once cooked, remove the chicken from the pot and turn off the heat. Allow the chicken to rest for 10 minutes before slicing it into strips—this ensures the juices redistribute for moist, tender bites.
Step 5: Deglaze the Pot with Wine
Add the white wine to the pot and turn the heat back on to medium. Use a silicone spatula to scrape up all those browned bits stuck to the bottom and sides of the pot—this is where a lot of flavor lives. Let the wine simmer gently and reduce by half, which should take about 4 to 5 minutes.
Step 6: Add Butter and Garlic
Once the wine has thickened slightly, stir in 1 tablespoon of butter and the minced garlic. Cook the mixture for an additional 2 minutes, allowing the garlic to soften and infuse the broth base with its unmistakable aroma.
Step 7: Build the Broth
Pour in the chicken broth followed by soy sauce, hot sauce, honey, and toasted sesame seed oil. Sprinkle in onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring the soup to a gentle boil and let it reduce for about 10 minutes, allowing all the flavors to meld beautifully. This is also the perfect time to soft boil your eggs for serving if you haven’t done so already.
Step 8: Cook the Noodles and Add Vegetables
Turn the heat up to a quicker boil and add the ramen noodles, cooking them for about 1 minute. Then reduce the heat to a gentle simmer and stir in the chopped bok choy, sautéed mushrooms, and sliced chicken. Let everything cook together for another 3 minutes until the noodles are perfectly tender and the greens are just wilted.
Step 9: Plate and Garnish
Ladle the steaming ramen into bowls and top each one with chopped green onions, crunchy honey roasted peanuts, and the soft boiled eggs. These finishing touches add texture, color, and extra layers of flavor that make this Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe truly special.
How to Serve Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe
Garnishes
The magic of ramen is in the toppings. Bright green onions bring a sharp freshness, while honey roasted peanuts deliver an unexpected crunch and sweetness that pairs beautifully with the savory broth. Don’t skip the soft boiled eggs; their silky yolks blend into the rich broth, adding indulgence with every spoonful.
Side Dishes
Keep sides simple and complementary: light cucumber salad, pickled vegetables, or steamed edamame make for refreshing accompaniments without overshadowing the main dish. A crisp Asian slaw can also add a lively contrast in texture and flavor.
Creative Ways to Present
Serve this ramen in rustic ceramic bowls to highlight its comforting nature. For an impressive presentation, carefully arrange the chicken strips fanned out atop the noodles, nestle the mushrooms and bok choy around the edges, and place the soft boiled egg half right in the center. Sprinkle peanuts and green onions just before serving to maintain crunch and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover homemade ramen broth and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the noodles aside to prevent them from getting too soggy.
Freezing
The broth freezes beautifully—just pour it into freezer-safe containers without noodles or vegetables. When ready, thaw overnight in the fridge and add fresh noodles and veggies before serving to keep everything vibrant and fresh.
Reheating
Reheat the broth gently on the stove until warm, then add freshly cooked ramen noodles, bok choy, mushrooms, and sliced chicken. This method preserves the texture of all ingredients much better than microwave reheating.
FAQs
Can I use other types of mushrooms?
Absolutely! Shiitake, cremini, or even oyster mushrooms make excellent substitutes, each lending a slightly different earthy flavor that can enhance your ramen’s complexity.
Is it necessary to use instant ramen noodles?
While instant ramen noodles cook quickly and absorb flavors well, fresh ramen or other thin egg noodles work equally well if you want an even more authentic texture.
How do I make perfect soft boiled eggs?
Boil water, reduce to a gentle simmer, then carefully add eggs for 6-7 minutes. Immediately transfer them to an ice bath to stop cooking, then peel carefully. The whites should be set, and yolks creamy but not runny.
Can this recipe be made vegetarian?
Yes! Swap the chicken broth for a rich vegetable broth and omit the chicken, or substitute with tofu cubes for protein. Mushrooms and bok choy provide great umami and texture to keep the dish satisfying.
How spicy is this ramen?
The 2 teaspoons of hot sauce and pinch of red pepper flakes add a gentle, balanced heat that enhances the flavors without overwhelming. Adjust to your taste if you prefer it milder or spicier.
Final Thoughts
Sharing this Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe feels like giving you a little bowl of pure joy that’s both comforting and exciting. It’s approachable enough for weeknight dinners yet impressive enough to serve guests. Once you try it, I bet this will become one of your favorite go-to recipes for whenever you need a delicious, soul-satisfying meal. Happy cooking!
Print
Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This homemade ramen recipe features a rich, flavorful broth with tender seared chicken, sautéed mushrooms, and fresh bok choy, topped with soft-boiled eggs, green onions, and honey roasted peanuts. It combines savory, spicy, and slightly sweet elements for a comforting and delicious bowl of ramen that can be prepared in under an hour.
Ingredients
Broth and Seasonings
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided plus 1 tablespoon additional)
- ½ cup dry white wine
- 3 cloves garlic (minced)
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce (Frank’s hot sauce recommended)
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
Protein and Vegetables
- 8 oz. mushrooms (sliced baby bella)
- 1 large boneless/skinless chicken breast (about ¾ lb.)
- Salt and pepper, to taste
- 6 leaves bok choy (roughly chopped)
Noodles and Garnishes
- 2 (3 oz.) packets instant ramen noodles (discard flavor packets)
- Green onions, roughly chopped
- Roughly chopped honey roasted peanuts
- Soft boiled eggs (see notes)
Instructions
- Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the sliced mushrooms and sauté until golden, about 4 minutes. Remove mushrooms from pot and set aside.
- Prep Chicken: Slice the chicken breast lengthwise into two thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness.
- Season Chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sear Chicken: Heat the remaining olive oil and butter in the empty soup pot over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side until a golden crust forms. Remove and set aside. Let rest for 10 minutes, then cut into strips.
- Deglaze with Wine: Add the white wine to the pot and set heat to medium. Use a spatula to scrape the browned bits off the bottom and sides of the pot. Let wine gently bubble and reduce by half, about 4-5 minutes.
- Add Butter and Garlic: Stir in 1 tablespoon butter and minced garlic. Cook for 2 minutes until fragrant.
- Make Broth: Add chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to concentrate flavors. Meanwhile, prepare soft boiled eggs (see notes).
- Cook Noodles and Vegetables: Increase heat to a rapid boil. Add the instant ramen noodles and cook for 1 minute. Reduce heat to simmer, add bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 more minutes.
- Serve: Divide ramen among bowls. Top each bowl with green onions, chopped honey roasted peanuts, and a soft boiled egg cut in half. Serve immediately.
Notes
- For perfect soft boiled eggs: Bring water to a boil, gently add eggs and boil for exactly 6-7 minutes, then transfer to an ice bath before peeling.
- Discard ramen flavor packets as they are often high in sodium and not needed since the broth is flavorful.
- You can adjust hot sauce and honey amounts to your desired balance of spice and sweetness.
- Resting the chicken after searing ensures juicy, tender meat.
- Use low sodium broth and soy sauce to control salt levels.
