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
Scale
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.
