If you are craving a bowl of deeply satisfying comfort food that feels like a warm hug, this Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe is going to be your new best friend. This recipe takes the humble instant ramen noodles and elevates them with layers of rich, savory broth, tender chicken, earthy mushrooms, and the luscious creaminess of perfectly soft-boiled eggs. It strikes the perfect balance between complex flavors and effortless cooking, making it an irresistible dish that will wow both your taste buds and your dinner guests!
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to build layers of flavor and texture in your ramen. Each component brings something unique — from the silky butter and olive oil that create the base for sautéing, to the delicate bok choy that adds a fresh crunch and vibrant color, and of course, the soft-boiled eggs that add that dreamy richness.
- 2 tablespoons olive oil (divided): For sautéing mushrooms and searing chicken without overpowering their natural flavors.
- 2 tablespoons butter (divided): Adds richness and helps achieve that golden crust on both mushrooms and chicken.
- 8 oz. sliced baby bella mushrooms: Bring an earthy, meaty texture that complements the chicken perfectly.
- 1 large boneless/skinless chicken breast (about ¾ lb.): The star protein, tenderized for quick, even cooking and juicy texture.
- Salt and pepper: Essential for seasoning and enhancing every layer of flavor.
- ½ cup dry white wine: Adds subtle acidity that brightens the broth and deglazes the pan.
- 1 tablespoon butter: Used in the broth for extra depth and silkiness.
- 3 cloves garlic (minced): Infuses fragrant warmth and aromatic complexity.
- 6 cups low sodium chicken broth: The hearty, savory base for your ramen soup, controlling salt levels perfectly.
- 2 tablespoons low sodium soy sauce: Brings rich umami and saltiness for authentic ramen flavor.
- 2 teaspoons hot sauce: I use Frank’s to add a gentle heat that lifts the broth without overwhelming it.
- 2 teaspoons honey: Balances the savory and spicy with a touch of natural sweetness.
- ¾ teaspoon toasted sesame seed oil: A fragrant nutty finish that makes each spoonful irresistible.
- 2 (3 oz.) packets instant ramen noodles (without flavor packets): Quick cooking and familiar slurp-factor that bring everything together.
- 6 leaves bok choy (roughly chopped): Adds vibrant color, fresh texture, and a mild bitterness to cut through the richness.
- ¾ teaspoon each of onion powder and mustard powder: For subtle background layers of spice and warmth.
- ¼ teaspoon ground ginger: Adds a zingy spice that brightens the broth.
- 1/8 teaspoon white pepper: Offers a gentle pepper heat without dark specks in the broth.
- 1 pinch red pepper flakes: For extra heat if you like your ramen with a kick.
- Green onions: Fresh and crisp, perfect as a classic ramen topping.
- Roughly chopped honey roasted peanuts: Provide a crunchy contrast and a touch of sweetness.
- Soft boiled eggs: The crowning glory – creamy yolks that enrich every bite.
How to Make Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe
Step 1: Sauté the Mushrooms
Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Toss in the sliced mushrooms and let them cook until they turn a gorgeous golden brown—this usually takes about 4 minutes. Doing this not only develops a deeper flavor but also gives the mushrooms a delightful texture that will shine in your ramen. Once they’re perfectly sautéed, take them out and set aside to keep that beautiful color and rich taste.
Step 2: Prepare the Chicken
Take your chicken breast and slice it in half lengthwise, creating two thinner pieces. Cover these with plastic wrap and gently pound them to half an inch thickness. This step ensures the chicken cooks evenly and stays tender—trust me, it makes a noticeable difference!
Step 3: Season and Sear the Chicken
Pat the chicken slices dry with paper towels, then season both sides generously with salt and pepper. In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken in batches, giving each side 4 to 5 minutes until a golden crust forms. The searing locks in juices and adds a savory crust, elevating every bite. Set the chicken aside and let it rest for 10 minutes before cutting it into strips. This resting step is key to juicy, succulent chicken that melts in your mouth.
Step 4: Deglaze with White Wine
With the heat still on medium, pour in the white wine and use a spatula to scrape the bottom and sides of the pot. This process—called deglazing—captures all those delicious browned bits left from searing the chicken, infusing the broth with intense flavor. Let the wine bubble gently until it reduces by half, about 4 to 5 minutes. The slight acidity brightens the overall taste while adding complexity.
Step 5: Build the Broth
Add the remaining tablespoon of butter and the minced garlic to the pot, cooking for 2 minutes until fragrant and golden. Next, pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings (onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes). Bring everything to a gentle boil, then reduce heat and let the broth simmer for 10 minutes. This slow simmer lets all the flavors marry beautifully, turning your pot into liquid gold. While the broth simmers, it’s perfect timing to prepare your soft-boiled eggs.
Step 6: Cook the Noodles and Finish the Soup
Turn the heat back up to a higher boil and add the instant ramen noodles, cooking them for just 1 minute before reducing to a gentle simmer. Now toss in the bok choy, the reserved sautéed mushrooms, and the sliced chicken. Let everything simmer together until the noodles are perfectly tender, about 3 more minutes. The bok choy wilts just right, adding fresh texture, while the mushrooms and chicken warm through, making your ramen bowl a complete meal.
Step 7: Assemble and Serve
Transfer your steaming ramen soup to bowls. For the finishing touches, sprinkle with freshly chopped green onions and chopped honey roasted peanuts for satisfying crunch. Don’t forget to delicately place a soft-boiled egg on top. Watching the silky yolk mingle with the broth is sheer magic and will make every slurp a moment to savor.
How to Serve Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe
Garnishes
The garnishes for this Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe are more than just eye candy — they add texture, freshness, and bursts of flavor. Green onions provide a mild oniony crispness that cuts through the richness, while the honey roasted peanuts introduce a sweet and crunchy contrast. For an extra touch, sprinkle a few toasted sesame seeds or a dash of chili oil for heat and aroma.
Side Dishes
Pairing this ramen with simple side dishes enhances the meal without overshadowing the star. A light cucumber salad with rice vinegar and sesame seeds offers a refreshing palate cleanser. Pickled vegetables, like kimchi or pickled radishes, bring acidity and crunch that balance the savory broth beautifully. For something heartier, a small side of steamed dumplings or edamame makes the meal feel festive and complete.
Creative Ways to Present
If you want to impress friends or simply enjoy a bit of fun, present your ramen in beautiful ceramic bowls that showcase the colorful ingredients. Layer the toppings artfully — arrange the chicken strips neatly, place mushrooms on one side, and cut the soft-boiled egg in half to reveal the luscious yolk. You can also offer extra condiments on the side, like sriracha or chili crisp, so everyone can customize their bowl. These little touches turn a comforting dish into an unforgettable experience.
Make Ahead and Storage
Storing Leftovers
This Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe keeps well in the fridge for up to 3 days. Store the broth separately from the noodles and toppings whenever possible to prevent sogginess. Keep the chicken and mushrooms in airtight containers to maintain their texture, and store the soft-boiled eggs peeled or unpeeled depending on when you plan to eat them.
Freezing
The broth can be frozen for up to 2 months if you want to save time later. Freeze it in portion-sized containers for easy thawing. However, avoid freezing the noodles, bok choy, or soft-boiled eggs, as their texture will degrade significantly. When ready to enjoy, cook fresh noodles and soft-boil eggs, then reheat the broth before assembling your bowl.
Reheating
Gently reheat the broth on the stove over medium heat until warm and simmering. Add fresh noodles, reheat the chicken and mushrooms briefly to avoid drying them out, and warm the bok choy just until wilted. Soft-boiled eggs are best reheated by placing them in hot water for a few minutes rather than microwaving, preserving their creamy yolk and perfect consistency.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While baby bella mushrooms are delicious and hearty, you can swap in shiitake, cremini, or even oyster mushrooms depending on what you have on hand. Different mushrooms will add unique flavors and textures that can make your ramen even more exciting.
Is there a way to make this recipe vegetarian?
Yes! Substitute the chicken broth with rich vegetable broth, skip the chicken, and add extra mushrooms or tofu for protein. Be sure to adjust seasonings accordingly and feel free to add seaweed or miso paste to deepen the umami flavor.
How do I get the perfect soft-boiled egg?
Bring a pot of water to a gentle boil, then carefully lower large eggs in using a spoon. Boil for exactly 6 minutes, then place eggs in ice water to stop cooking. Peel gently for that creamy, just-set white with a molten yolk center.
Can I use fresh ramen noodles instead of instant?
Yes! Fresh ramen noodles cook faster and have a chewier texture. Adjust cooking times accordingly—usually just 1 to 2 minutes in the boiling broth—and enjoy an even more authentic experience.
How spicy is this dish?
This recipe has a mild to medium level of heat thanks to the hot sauce and red pepper flakes. You can easily tailor it to your taste by reducing or increasing these ingredients, or by adding more chili oil or fresh sliced chilies as desired.
Final Thoughts
There’s something truly magical about creating your own bowl of ramen at home, especially when it’s packed with tender chicken, earthy mushrooms, and those silky soft-boiled eggs. This Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs Recipe is approachable yet incredibly rewarding, giving you all the flavors and comforts of your favorite ramen shop in your own kitchen. I encourage you to try it soon—you might just find it becoming a staple in your recipe rotation and a go-to for cozy nights in!
Print
Homemade Ramen with Sautéed Mushrooms, Chicken, and Soft-Boiled Eggs 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 offers a delicious and comforting soup featuring tender chicken, sautéed mushrooms, fresh bok choy, and perfectly cooked ramen noodles in a flavorful broth enhanced with soy sauce, hot sauce, honey, and sesame oil. Topped with green onions, honey roasted peanuts, and soft boiled eggs, this dish delivers a restaurant-quality ramen experience in your own kitchen.
Ingredients
Broth and Soup Base
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided + 1 tablespoon added later)
- 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 and Vegetables
- 1 large boneless/skinless chicken breast (about ¾ lb.)
- 6 leaves bok choy (roughly chopped)
Noodles and Toppings
- 2 (3 oz.) packets instant ramen noodles (discard flavor packets)
- Green onions (for garnish)
- Roughly chopped honey roasted peanuts (for garnish)
- Soft boiled eggs (see notes)
- Salt and pepper to taste
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 mushrooms and set aside to preserve their texture and flavor.
- Prepare Chicken: Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound with the textured side of 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 remaining olive oil and butter in the soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove from heat and let chicken rest for 10 minutes. Then slice into strips of desired size.
- Deglaze with Wine: Add the dry white wine to the pot and set heat to medium. Use a silicone spatula to scrape and clean the browned bits from the bottom and sides. Let the wine gently bubble and reduce by half, approximately 4-5 minutes.
- Add Garlic and Butter: Stir in 1 tablespoon butter and minced garlic. Cook together for 2 minutes until fragrant.
- Add Broth and Seasonings: Pour in chicken broth, soy sauce, hot sauce, honey, toasted sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and let simmer to reduce and concentrate flavors for about 10 minutes. Meanwhile, soft boil eggs for serving (see notes).
- Cook Noodles and Vegetables: Increase the heat to a rapid boil, add the ramen noodles, and boil for 1 minute. Reduce heat to a gentle simmer and add the chopped bok choy, sautéed mushrooms, and sliced chicken. Simmer for 3 more minutes until noodles are tender and vegetables are cooked through.
- Serve and Garnish: Ladle the ramen soup into bowls. Top each bowl with green onions, roughly chopped honey roasted peanuts, and a soft boiled egg halved or whole as preferred. Serve immediately.
Notes
- To soft boil eggs: Place eggs in boiling water for 6-7 minutes, then transfer to an ice bath to stop cooking before peeling.
- Discard the flavor packets from the ramen noodles as they contain excess sodium and artificial flavors.
- Use low sodium soy sauce and chicken broth to better control salt content.
- Adjust hot sauce quantity to taste for desired spice level.
- Allowing the chicken to rest after searing ensures juicy, tender meat.
