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Few things are as comforting as a bowl of homemade ramen on a chilly evening. This recipe delivers a steaming pot of rich and deeply flavorful broth brimming with juicy chicken, mushrooms, and springy noodles. A swirl of bok choy and a soft boiled egg on top make it extra special and satisfying.
The first time I made this, it was on a rainy Sunday with nothing but a half pack of instant noodles and some leftover roast chicken. Now it is a midweek family favorite that always brings everyone to the table.
Gather Your Ingredients
- Olive oil: Brings a slightly fruity flavor and is ideal for sautéing mushrooms and chicken
- Butter: Adds richness and helps brown the chicken and mushrooms for deeper flavor
- Baby bella mushrooms: Have a rich color and meaty texture look for firm caps without slimy spots
- Boneless skinless chicken breast: Becomes juicy when pan-seared and sliced thin
- Salt and pepper: Seasons every layer choose freshly ground pepper for best flavor
- Dry white wine: Gives brightness and complexity Sauvignon Blanc or Chardonnay are good choices
- Garlic: Three fresh cloves add a bold aromatic base mince just before cooking for maximum flavor
- Low sodium chicken broth: Forms the soup’s backbone use homemade or unsalted varieties if possible
- Low sodium soy sauce: Deepens the umami and controls salt level pick a good quality brand for depth
- Hot sauce: Adds just a gentle heat try Frank’s or a favorite mild variety
- Honey: Balances salt and acid with a hint of sweetness use a pure liquid honey
- Toasted sesame oil: Infuses a distinct savory aroma always use toasted not plain
- Instant ramen noodles: Make it easy and fast discard flavor packets for cleaner taste
- Bok choy: Brings crunch and freshness to balance the hearty broth pick crisp unblemished leaves
- Onion powder, mustard powder, and ground ginger: Echo traditional ramen seasoning use fresh for punch
- White pepper and a small pinch of red pepper flakes: Round out the flavor do not skip for warmth
- Green onions and honey roasted peanuts for topping: Add crunch and freshness use fresh and roughly chopped
- Soft boiled eggs: Provide creamy richness soft centers are best for ramen style
How to Make It
- Sauté the Mushrooms:
- Heat olive oil and butter in a large soup pot over medium high heat. Add mushrooms and sauté until golden about four minutes. Remove and set aside to maintain their texture and color.
- Prepare the Chicken:
- Slice chicken breast in half lengthwise to make two even pieces. Cover with plastic wrap and use a meat mallet to pound each to about half an inch thick. Pat dry and season both sides with salt and pepper.
- Sear the Chicken:
- Heat the remaining olive oil and butter in the same soup pot. Add chicken and cook undisturbed for four to five minutes per side until each piece forms a golden crust. Remove from pot and let rest for ten minutes before slicing into strips.
- Deglaze the Pot:
- With the heat on medium pour in the white wine and use a silicone spatula to scrape up any brown bits on the bottom. Allow the wine to bubble and reduce by half which takes about four to five minutes.
- Build the Base:
- Add butter and minced garlic to the pot. Cook gently for two minutes stirring often until the garlic is fragrant but not browned.
- Simmer the Broth:
- Add chicken broth soy sauce hot sauce honey sesame oil and all the seasonings including onion powder mustard powder ground ginger white pepper and red pepper flakes. Bring to a gentle boil and let simmer for ten minutes. Now is a good time to prepare soft boiled eggs for serving.
- Cook the Noodles and Veggies:
- Increase heat to bring soup to a rapid boil. Add ramen noodles and cook for one minute as they begin to soften. Lower heat to a gentle simmer add bok choy cooked mushrooms and sliced chicken. Let simmer until noodles are tender which takes about three more minutes.
- Serve and Garnish:
- Divide soup into serving bowls and top each with green onions chopped honey roasted peanuts and a soft boiled egg sliced in half.
Bok choy is my little secret for making this ramen taste extra fresh. My youngest first picked out all the bok choy but now asks for double. There is something about the tender green leaves in hot soup that really sticks in my mind when I think about cozy family dinners.
Flavor Boosters
Let the chicken rest before slicing for the juiciest pieces. If you use regular chicken broth instead of low sodium reduce the soy sauce a bit to avoid overly salty soup. A soft boiled egg is easiest to peel if you cool it quickly under running water right after boiling.
Serving Suggestions
Top each steaming bowl with a squeeze of lime or lemon for extra sparkle. For more heat offer chili oil or sriracha on the side. Serve with a quick cucumber salad or steamed edamame for a simple meal.
Creative Twists
Chicken can be swapped for thinly sliced pork beef or even tofu. If you do not use wine deglaze the pot with extra chicken broth. Use soba or udon if ramen is not available just cook according to their package directions. Seasonal adaptations include fresh asparagus or peas in spring and roasted squash or carrots in fall.
Making ramen at home lets you create a bowl tailored to your tastes and whatever you have in your kitchen. Every bite is warming and satisfying start to finish.
Recipe FAQs
- → What gives the broth its depth of flavor?
A combination of sautéed mushrooms, white wine, soy sauce, and seasonings, along with slow simmering, makes the broth rich and complex.
- → Can I swap the chicken for another protein?
Yes, pork, beef, or tofu work well. Adjust searing time based on the protein and slice as desired before adding to your bowl.
- → Are instant noodles necessary?
No, you can use fresh ramen noodles if available. Cooking time may differ, so check for desired tenderness before serving.
- → How do I achieve a perfectly soft-boiled egg?
Gently boil eggs for 6 minutes, then cool immediately in running water. Peel and slice lengthwise for topping.
- → Can I prepare this ahead of time?
Yes, make ahead and store the soup base and toppings separately. Reheat and assemble just before serving for best results.
- → Is it possible to make this vegetarian?
Absolutely. Swap chicken broth for vegetable broth, use tofu instead of chicken, and omit eggs or use plant-based alternatives.