Homemade Ramen Savory Noodles (Printable Version)
Juicy chicken, rich noodles, & vegetables simmered in mouthwatering broth. Topped with eggs & green onions.
# Ingredients List:
→ Mushrooms & Chicken
01 -
2 tablespoons olive oil, divided
02 -
2 tablespoons unsalted butter, divided
03 -
8 ounces baby bella mushrooms, sliced
04 -
1 large boneless skinless chicken breast, approximately 12 ounces
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Soup Base
07 -
1/2 cup dry white wine, such as Sauvignon Blanc
08 -
1 tablespoon unsalted butter
09 -
3 cloves garlic, minced
10 -
6 cups low sodium chicken broth
11 -
2 tablespoons low sodium soy sauce
12 -
2 teaspoons hot sauce, such as Frank’s
13 -
2 teaspoons honey
14 -
3/4 teaspoon toasted sesame oil
15 -
2 packs instant ramen noodles, 3 ounces each, flavor packet discarded
16 -
6 leaves bok choy, roughly chopped
→ Seasonings
17 -
3/4 teaspoon onion powder
18 -
3/4 teaspoon mustard powder
19 -
1/4 teaspoon ground ginger
20 -
1/8 teaspoon ground white pepper
21 -
Pinch of red pepper flakes
→ For Serving
22 -
Green onions, sliced
23 -
Honey roasted peanuts, roughly chopped
24 -
Soft boiled eggs, halved
# How to Make It:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high. Add mushrooms and sauté until golden, about 4 minutes. Remove and set aside to retain flavor and texture.
02 -
Slice chicken breast in half horizontally for thinner cutlets. Cover with plastic wrap and pound to 1/2-inch thickness. Pat dry and season on both sides with salt and pepper. In the same pot, heat remaining olive oil and butter over medium-high. Sear chicken for 4–5 minutes per side until golden. Remove from pot, let rest 10 minutes, then slice into strips.
03 -
Pour in white wine and reduce heat to medium. Scrape up any browned bits from bottom and sides with a spatula. Let wine bubble and simmer until reduced by half, 4–5 minutes.
04 -
Add 1 tablespoon butter and minced garlic. Sauté 2 minutes. Stir in 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 allow broth to concentrate.
05 -
Increase heat and bring broth to a boil. Add ramen noodles and cook for 1 minute. Reduce heat to a simmer. Stir in bok choy, sautéed mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
06 -
Ladle hot ramen and broth into serving bowls. Top with sliced green onions, honey roasted peanuts, and one halved soft boiled egg per bowl.
07 -
Place eggs in a pot and cover with 2 inches cool water. Gradually bring to a gentle boil. Set timer for 6 minutes. Immediately remove eggs with a slotted spoon and rinse under cool water. Peel and halve lengthwise before serving.
# Extra Tips:
01 -
If you prefer, substitute cremini or white button mushrooms. For added nutrition, kale or spinach may replace bok choy. Use low-sodium broth and soy sauce to properly balance salt, as ramen noodles contribute additional sodium. Any variety of ramen noodles can be used; seasoning packets are not needed. Sauvignon Blanc is recommended for the wine component but may be substituted with chicken broth for an alcohol-free version.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Noodles will soften slightly when reheated.