Description

This Homemade Ramen recipe features a rich, savory broth infused with white wine, chicken, and mushrooms, complemented by tender bok choy and instant ramen noodles. Finished with crunchy honey roasted peanuts, green onions, and a soft boiled egg, this comforting bowl offers a flavorful and satisfying Asian-inspired meal perfect for any ramen lover.

Ingredients

Scale

Broth and Protein

2 tablespoons olive oil (divided)
2 tablespoons butter (divided, plus 1 tablespoon extra)
8 oz. mushrooms (sliced baby bella)
1 large boneless/skinless chicken breast (about ¾ lb.)
Salt and pepper, to taste
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

Noodles and Vegetables

2 (3 oz.) packets instant Ramen noodles (discard flavor packets)
6 leaves bok choy (roughly chopped)

Seasonings

¾ teaspoon onion powder
¾ teaspoon mustard powder
¼ teaspoon ground ginger
1/8 teaspoon white pepper
1 pinch red pepper flakes

Garnishes

Green onions (roughly chopped)
Roughly chopped honey roasted peanuts
Soft boiled eggs (see notes)

Instructions

Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add mushrooms and sauté until golden, about 4 minutes. Remove and set aside to retain texture and flavor.
Prepare Chicken: Slice the chicken breast in half lengthwise to make two thinner pieces. Place between saran wrap and gently pound to ½ inch thickness using the textured side of a meat mallet.
Season Chicken: Pat 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 chicken in batches for 4-5 minutes per side until golden crust forms. Remove chicken, turn heat off, and let it rest for 10 minutes. Then slice into strips.
Deglaze Pan: With the heat set to medium, add the white wine to the pot. Use a silicone spatula to scrape and loosen any browned bits on the bottom and sides. Let wine simmer gently and reduce by half, about 4-5 minutes.
Sauté Garlic: Add 1 tablespoon butter and minced garlic to the pot. Cook for 2 minutes until fragrant.
Build Broth: Pour in chicken broth, soy sauce, hot sauce, honey, sesame oil, and add all the dry soup seasonings (onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes). Bring broth to a gentle boil and let it reduce and concentrate for 10 minutes. Meanwhile, soft boil eggs for serving.
Cook Noodles and Vegetables: Increase heat to a rapid boil, add ramen noodles, and cook for 1 minute. Reduce heat to a gentle simmer and add chopped bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 more minutes.
Serve: Divide ramen and broth into bowls. Top each serving with green onions, chopped honey roasted peanuts, and a soft boiled egg. Enjoy warm.

Notes

Soft boiled eggs: Place eggs in boiling water for 6-7 minutes, then transfer to an ice bath to cool before peeling.
Discard the seasoning packets from instant ramen noodles to avoid excess sodium and flavors that do not complement this broth.
Adjust hot sauce and honey amounts to taste for desired spice and sweetness balance.
Use low sodium ingredients to better control the salt content of the ramen.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese-inspired

Keywords: Homemade ramen, chicken ramen, ramen soup, easy ramen recipe, Japanese noodles, comfort food, broth recipe