Homemade Ramen
Ingredients
- 2 tbspolive oil
divided
- 2 tbspbutter
divided
- 8 ozmushrooms
- 1 largeboneless/skinless chicken breast
- Salt/Pepper
- ½ cdry white wine
- 1 tbspbutter
- 3 clovegarlic
minced
- 6 clow sodium chicken broth
- 2 tbsplow sodium soy sauce
- 2 tsphot sauce
- 2 tsphoney
- ¾ tspsesame seed oil
- 2 packetinstant Ramen noodles
don’t use flavor packet
- 6leaves Bok Choy
roughly chopped
- ¾ tspEACH: onion powder
mustard powder
- ¼ tspground ginger
- ⅛ tspwhite pepper
- 1 pinchred pepper flakes
- Green Onions
- Roughly chopped honey roasted peanuts
- Soft boiled eggs
see notes
Directions
- 1
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
- 2
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- 3
Pat the chicken dry and season each side with salt and pepper.
- 4
Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.
- 5
Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
- 6
Add the butter and garlic and cook for 2 minutes.
- 7
Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
- 8
Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
- 9
Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Homemade Ramen
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About this Recipe
Craving authentic, deeply flavored ramen without leaving your kitchen? This Homemade Ramen recipe brings restaurant-quality taste directly to your table, offering savory noodles and juicy chicken in a rich, complex broth.
What sets this ramen apart is its incredibly flavorful broth, built with a thoughtful blend of low sodium chicken broth, soy sauce, hot sauce, honey, and a hint of toasted sesame oil, perfectly balanced with aromatic spices like ginger and mustard powder. The inclusion of earthy mushrooms and tender chicken breast adds layers of umami and satisfying texture, ensuring every spoonful is a delight.
Prepare for a comforting and vibrant bowl that’s bursting with flavor. You'll savor tender instant ramen noodles mingling with juicy chicken and earthy mushrooms, all swimming in a savory, slightly sweet, and subtly spicy broth. The crisp bok choy adds a refreshing crunch, while the optional toppings of creamy soft-boiled eggs, crunchy honey roasted peanuts, and fresh green onions elevate the dish to an exquisite experience. This dish feels both hearty and wholesome, perfect for a cozy meal at home.
- For a vegetarian option, simply omit the chicken and use vegetable broth, adding extra mushrooms or firm tofu.
- If you prefer more heat, adjust the amount of hot sauce or red pepper flakes to your liking.
- No bok choy on hand? Spinach or other leafy greens can be stirred in at the end.
- Feel free to experiment with other toppings like corn, bamboo shoots, or nori seaweed for added texture and flavor.
This Homemade Ramen is an ideal choice for a comforting weeknight dinner or a special meal when you want to impress. Serve it hot, garnished generously with soft-boiled eggs, a sprinkle of fresh green onions, and a handful of crunchy honey roasted peanuts for the ultimate presentation.