Ramen Recipes

There’s nothing more comforting than a steaming bowl of homemade chicken ramen loaded with tender chicken, earthy mushrooms, silky noodles, and fresh greens. This flavorful recipe delivers a rich, balanced broth with just the right touch of heat and sweetness, making it far better than any store bought instant version.

Ingredients

2 tablespoons olive oil, separated
3 tablespoons butter, separated
8 ounces cremini or baby bella mushrooms, thinly sliced
1 large boneless skinless chicken breast, approximately ¾ pound
Salt and freshly ground black pepper as needed
½ cup dry white wine
3 garlic cloves, finely minced
6 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons hot sauce
2 teaspoons honey
¾ teaspoon toasted sesame oil
2 packs instant ramen noodles, seasoning packets removed
6 bok choy leaves, chopped into large pieces
¾ teaspoon onion powder
¾ teaspoon mustard powder
¼ teaspoon ground ginger
⅛ teaspoon white pepper
A small pinch of red pepper flakes
Sliced green onions for topping
Crushed peanuts for garnish
Soft boiled eggs for serving

Directions

• Place a large pot over medium high heat and add one tablespoon olive oil along with one tablespoon butter. Once heated, add the sliced mushrooms and cook until they turn golden brown and release their moisture. Remove them from the pot and keep aside.
• Cut the chicken breast horizontally to create two thinner cutlets. Lightly pound them to even thickness, then season both sides generously with salt and black pepper.
• Add the remaining olive oil and butter to the same pot. Sear the chicken for about 4 to 5 minutes on each side until fully cooked and nicely browned. Transfer to a plate and allow it to rest before slicing into strips.
• Pour the white wine into the pot, stirring to loosen any browned bits from the bottom. Let it simmer until reduced by half to intensify the flavor.
• Add a tablespoon of butter and the minced garlic. Cook briefly until fragrant, being careful not to burn the garlic.
• Pour in the chicken broth and stir in soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Allow the broth to gently simmer for about 10 minutes so the flavors blend together.
• Bring the broth to a light boil and add the ramen noodles. Cook for about one minute, then lower the heat.
• Return the cooked mushrooms to the pot along with the chopped bok choy and sliced chicken. Simmer for another 2 to 3 minutes until the noodles are tender and the greens are slightly wilted.
• Divide the ramen into serving bowls and garnish with green onions, crushed peanuts, and soft boiled eggs before serving warm.

Preparation Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Yield: 4 bowls