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

Scale

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

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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.