Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe
This homemade ramen recipe features a rich and flavorful broth made from chicken, mushrooms, and a blend of seasonings, paired with tender seared chicken, fresh bok choy, and perfectly cooked instant ramen noodles. Finished with green onions, honey roasted peanuts, and soft boiled eggs, this comforting bowl delivers an authentic and satisfying Japanese-inspired meal right at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
Ingredients
Scale
Broth and Soup Base
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided + 1 tablespoon extra)
- 8 oz. sliced baby bella mushrooms
- 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)
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
Protein
- 1 large boneless, skinless chicken breast (about ¾ lb.)
- Salt and pepper, to season
Noodles and Vegetables
- 2 (3 oz.) packets instant ramen noodles (discard flavor packets)
- 6 leaves bok choy, roughly chopped
Garnishes
- Green onions, 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 the sliced mushrooms and sauté until golden brown, about 4 minutes. Remove mushrooms and set aside to preserve their texture and flavor.
- Prepare Chicken: Slice the chicken breast in half lengthwise to form two thinner pieces. Cover with plastic wrap and pound with the textured side of a meat mallet until about ½ inch thick. Pat dry and season both sides with salt and pepper.
- Sear Chicken: Heat the remaining olive oil and butter in the same soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove and set aside. Turn off heat and let chicken rest for 10 minutes before slicing into strips.
- Deglaze with Wine: Turn heat back to medium, add the white wine to the pot, and use a silicone spatula to scrape up any browned bits from the bottom and sides. Let the wine simmer gently and reduce by half, about 4-5 minutes.
- Add Butter and Garlic: Stir in 1 tablespoon butter and minced garlic, cooking for 2 minutes until fragrant.
- Build Broth: Pour in chicken broth, soy sauce, hot sauce, honey, sesame seed oil, and all the dry soup seasonings (onion powder, mustard powder, ground ginger, white pepper, red pepper flakes). Bring broth to a gentle boil, then reduce heat and let simmer and concentrate for 10 minutes while you prepare the soft boiled eggs.
- Cook Noodles and Vegetables: Increase heat to bring soup to a rapid boil, add instant ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer, add bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
- Serve: Ladle ramen into serving bowls and garnish with chopped green onions, roughly chopped honey roasted peanuts, and a soft boiled egg for a rich and satisfying finish.
Notes
- Soft Boiled Eggs: To make soft boiled eggs, bring water to a boil. Gently add eggs and cook for 6-7 minutes. Immediately transfer to an ice bath to stop cooking. Peel and slice in half before serving.
- Discard the seasoning packets that come with the instant ramen noodles to control sodium and customize flavor.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If sesame seed oil is unavailable, toasted peanut oil can be used as an alternative.
- Adjust hot sauce quantity to your preferred spice level.
Keywords: homemade ramen, ramen soup, chicken ramen, instant ramen noodles, easy ramen recipe, Japanese soup, comfort food
