Homemade Ramen

Homemade Ramen

from thecozycook.com
Soup
50 min
511 kcal / serving

This homemade Ramen recipe has savory noodles and juicy chicken in the most flavorful broth with vegetables and seasonings. Top it off with a soft boiled egg and a sprinkling of green onions!

Ingredients

  • 2 tablespoonsolive oil (divided)
  • 2 tablespoonsbutter (divided)
  • 8 oz.mushrooms (i used sliced baby bella)
  • 1 largeboneless/skinless chicken breast (about ¾ lb.)
  • salt/pepper
  • ½ cupdry white wine
  • 1 tablespoonbutter
  • 3 clovesgarlic (minced)
  • 6 cupslow sodium chicken broth
  • 2 tablespoonslow sodium soy sauce
  • 2 teaspoonshot sauce (i use frank’s hot sauce)
  • 2 teaspoonshoney
  • ¾ teaspoontoasted sesame seed oil
  • 2packets instant ramen noodles (don’t use flavor packet)
  • 6leaves bok choy (roughly chopped)
  • ¾ teaspooneach: onion powder, mustard powder
  • ¼ teaspoonground ginger
  • ⅛ teaspoonwhite pepper
  • 1 pinchred pepper flakes
  • green onions
  • roughly chopped honey roasted peanuts
  • soft boiled eggs (see notes)

Directions

  1. 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. 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. 3

    Pat the chicken dry and season each side with salt and pepper.

  4. 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. 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. 6

    Add the butter and garlic and cook for 2 minutes.

  7. 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. 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. 9

    Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.