Dinner

Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe

ByCharlotte Montgomery February 1, 2026February 1, 2026

Introduction

This homemade ramen is a flavorful, comforting bowl perfect for any day of the week. Packed with tender chicken, sautéed mushrooms, and fresh bok choy in a rich broth, it’s elevated by a balance of savory and spicy notes. Ready in less than an hour, it’s a satisfying meal that rivals your favorite ramen shop.

Ingredients

2 tablespoons olive oil (divided)
2 tablespoons butter (divided)
8 oz. mushrooms (sliced baby bella preferred)
1 large boneless/skinless chicken breast (about ¾ lb.)
Salt and pepper
½ cup dry white wine
1 tablespoon butter
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
2 (3 oz.) packets instant ramen noodles (discard flavor packets)
6 leaves bok choy (roughly chopped)
¾ teaspoon onion powder
¾ teaspoon mustard powder
¼ teaspoon ground ginger
1/8 teaspoon white pepper
1 pinch red pepper flakes
Green onions (for garnish)
Roughly chopped honey roasted peanuts (for garnish)
Soft boiled eggs (see notes)

Instructions

Step 1: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until golden, about 4 minutes. Remove and set aside.
Step 2: Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound to ½ inch thickness using a meat mallet or textured side of a rolling pin.
Step 3: Pat the chicken dry and season both sides with salt and pepper.
Step 4: 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 and cooked through. Remove and let rest for 10 minutes, then slice into strips.
Step 5: Add the white wine to the pot and reduce heat to medium. Scrape the bottom and sides of the pot to loosen any browned bits. Simmer gently until the wine reduces by half, about 4-5 minutes.
Step 6: Stir in 1 tablespoon butter and minced garlic. Cook for 2 minutes until fragrant.
Step 7: Add chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and simmer for 10 minutes to concentrate the flavors.
Step 8: Increase heat to bring the broth to a boil. Add instant ramen noodles and cook for 1 minute. Reduce heat to a simmer, then add bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
Step 9: Divide the ramen and broth into bowls. Top with green onions, chopped honey roasted peanuts, and a soft boiled egg for a complete meal.

Tips & Variations

Use fresh ramen noodles if available for an even better texture.
Soft boil eggs by simmering them for 6-7 minutes, then placing in ice water before peeling.
For a vegetarian version, omit chicken and use vegetable broth. Add tofu or extra mushrooms for protein.
Adjust hot sauce to taste or swap for chili garlic sauce for a different spicy kick.

Storage

Store leftover ramen broth and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess. Reheat broth gently on the stove and add fresh or reheated noodles before serving. Soft boiled eggs are best eaten fresh but can be stored peeled for up to 1 day.

How to Serve

A white bowl filled with ramen noodles in clear brown broth, showing soft, curly noodles submerged in the soup. On one side, there are sliced grilled chicken pieces, golden-brown with a slightly crispy texture and topped with small bits of crushed peanuts. On the opposite side, two halves of a soft-boiled egg with bright yellow yolks sprinkled with red chili flakes. Floating in the broth are sliced mushrooms with brown caps and green scallion pieces, adding color and texture. A silver spoon is dipping gently into the bowl from the right side. The bowl is placed on a white marbled surface with some scattered peanut pieces around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute instant ramen with fresh ramen, udon, soba, or even spaghetti noodles. Cooking times may vary slightly depending on the noodle type.

How do I make the broth richer?

Adding a bit of miso paste or a splash of heavy cream can deepen the broth’s flavor. Simmering the broth longer helps concentrate the flavors as well.