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.

Ingredients

Scale

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)

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 brown, about 4 minutes. Remove from the pot and set aside to preserve color and texture.
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.
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.
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.
Add Garlic and Butter: Stir in 1 tablespoon butter and the minced garlic. Cook for 2 minutes until fragrant.
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.
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.
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