Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe

Introduction

This homemade ramen recipe brings together savory chicken, tender mushrooms, and flavorful broth for a comforting bowl of noodles. It’s simple enough for a weeknight meal but impressive enough to share with friends. Enjoy customizing it with toppings and spices to suit your taste.

Ingredients

• 2 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)
• 8 oz. mushrooms (sliced baby bella recommended)
• 1 large boneless/skinless chicken breast (about ¾ lb.)
• Salt and pepper, to taste
• ½ cup dry white wine
• 1 tablespoon butter
• 3 cloves garlic, minced
• 6 cups low sodium chicken broth
• 2 tablespoons low sodium soy sauce
• 2 teaspoons hot sauce (Frank’s hot sauce suggested)
• 2 teaspoons honey
• ¾ teaspoon toasted sesame seed oil
• 2 (3 oz.) packets instant ramen noodles (discard flavor packets)
• 6 leaves bok choy, roughly chopped
• ¾ teaspoon onion powder
• ¾ teaspoon mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes
• Green onions, for garnish
• Roughly chopped honey roasted peanuts, for garnish
• Soft boiled eggs, for serving

Instructions

1. Step 1: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add mushrooms and sauté until golden, about 4 minutes. Remove mushrooms and set aside.
2. Step 2: Slice chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound to ½ inch thickness using the textured side of a meat mallet.
3. Step 3: Pat chicken dry and season both sides with salt and pepper.
4. Step 4: Heat remaining olive oil and butter in the soup pot over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden crust forms. Remove and let rest 10 minutes, then slice into strips.
5. Step 5: Add white wine to the pot and reduce heat to medium. Use a spatula to scrape browned bits from the bottom. Let wine bubble gently and reduce by half, about 4-5 minutes.
6. Step 6: Stir in 1 tablespoon butter and minced garlic. Cook for 2 minutes until fragrant.
7. Step 7: Pour in chicken broth, soy sauce, hot sauce, honey, sesame oil, and all dry seasonings (onion powder, mustard powder, ground ginger, white pepper, red pepper flakes). Bring to a gentle boil and simmer to reduce and concentrate flavors for 10 minutes while preparing soft boiled eggs.
8. Step 8: Bring broth to a higher boil, add ramen noodles, and cook for 1 minute. Reduce to gentle simmer, add bok choy, cooked mushrooms, and sliced chicken. Simmer for about 3 minutes until noodles are tender.
9. Step 9: Divide ramen into bowls and top with green onions, chopped peanuts, and a soft boiled egg. Serve immediately.

Tips & Variations

• For richer flavor, try substituting shiitake mushrooms or adding a splash of soy sauce to the mushrooms as they cook.
• If you prefer a spicier broth, increase the hot sauce or add a pinch more red pepper flakes.
• Soft boiled eggs can be made by boiling eggs for exactly 6-7 minutes, then plunging into ice water to stop cooking.
• Use homemade chicken broth if available for an extra depth of flavor.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. Soft boiled eggs are best consumed fresh but can be refrigerated peeled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this ramen?

Yes, you can substitute with fresh ramen noodles, udon, or even soba noodles depending on your preference, adjusting cooking times accordingly.

How can I make this recipe vegetarian?

Replace the chicken broth with vegetable broth and omit the chicken. Add extra mushrooms or tofu for protein, and adjust seasonings to taste.

Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe

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★★★★★

4.9 from 109 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

This homemade ramen recipe features a rich, flavorful broth enhanced with sautéed baby bella mushrooms, tender seared chicken breast, and fresh bok choy. Cooked with a blend of soy sauce, white wine, garlic, and a touch of honey and hot sauce, the broth perfectly complements tender ramen noodles. Finished with a soft-boiled egg, green onions, and crunchy honey roasted peanuts, this ramen is a comforting, restaurant-quality dish easy to prepare at home.

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Ingredients

Scale 1x2x3x

Broth and Flavorings

• 2 tablespoons olive oil (divided)
• 2 tablespoons butter (divided plus 1 extra tablespoon)
• 8 oz. mushrooms (sliced baby bella)
• 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

• 1 large boneless/skinless chicken breast (about ¾ lb.)

Noodles and Vegetables

• 2 (3 oz.) packets instant ramen noodles (discard flavor packet)
• 6 leaves bok choy (roughly chopped)

Garnishes

• Green onions (roughly chopped)
• Roughly chopped honey roasted peanuts
• Soft boiled eggs (see notes)

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Instructions

1. 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 brown, about 4 minutes. Remove from the pot and set aside to preserve color and texture.
2. Prepare Chicken: Slice the chicken breast in half lengthwise to create two thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound to ½ inch thickness. Pat dry and season both sides with salt and pepper.
3. Sear Chicken: In the same large soup pot, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken slices in batches for 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside. Turn off the heat and let the chicken rest for 10 minutes before slicing into strips.
4. Deglaze with Wine: With the heat set to medium, add the dry white wine to the pot and use a silicone spatula to scrape any browned bits off the bottom and sides. Let the wine gently bubble and reduce by half, around 4-5 minutes.
5. Add Garlic and Butter: Stir in 1 tablespoon butter and the minced garlic. Cook for 2 minutes until fragrant.
6. Make Broth: Add the low sodium chicken broth, soy sauce, hot sauce, honey, toasted sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes to the pot. Bring to a gentle boil and let simmer for 10 minutes to allow flavors to develop while you prepare the soft-boiled eggs.
7. Cook Noodles and Vegetables: Increase the heat to bring the soup to a rapid boil. Add the instant ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer, then add the bok choy, sautéed mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 more minutes.
8. Serve: Ladle the ramen soup into serving bowls. Top each bowl with roughly chopped green onions, honey roasted peanuts, and a soft-boiled egg sliced in half for a rich, creamy finish.

Notes

• To make soft boiled eggs: Bring water to a boil, add eggs and boil for 6-7 minutes, then transfer to an ice bath for 5 minutes before peeling.
• You can use any type of mushrooms you prefer, but baby bella mushrooms give a nice earthy flavor.
• Discard the seasoning packets from the instant ramen and rely on the homemade broth for flavor.
• Adjust hot sauce amount to taste if you prefer milder or spicier ramen.
• Resting the chicken after searing helps retain juices and tenderness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Keywords: homemade ramen, chicken ramen, easy ramen recipe, stovetop ramen, ramen noodles, soft boiled eggs, mushroom ramen, Asian soup