Homemade Ramen
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided (plus 1 tablespoon for broth step)
- 8 oz mushrooms (e.g., sliced baby bella/cremini)
- 1 large boneless, skinless chicken breast (about 3/4 lb.)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine (e.g., Sauvignon Blanc; or sub chicken broth)
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons hot sauce (e.g., Frank’s), to taste
- 2 teaspoons honey
- 3/4 teaspoon toasted sesame oil
- 2 (3 oz) packets instant ramen noodles (discard seasoning packets)
- 6 leaves bok choy, roughly chopped
- 3/4 teaspoon onion powder
- 3/4 teaspoon mustard powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon white pepper
- Pinch red pepper flakes
- Green onions, chopped, for serving
- Honey-roasted peanuts, roughly chopped, for serving
- Soft-boiled eggs, for serving
Equipment
- Large soup pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs
- Ladle
- Small pot for soft-boiling eggs
- Plastic wrap and meat mallet or rolling pin (for pounding chicken)
Instructions
- 1
Sauté mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high. Add mushrooms and cook until golden, about 4 minutes. Transfer to a bowl and set aside.
- 2
Prepare and sear chicken: Slice the chicken breast in half lengthwise to make two thinner cutlets. Cover with plastic wrap and pound to about 1/2-inch thickness. Season both sides with salt and pepper. In the same pot, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove to a plate, rest 10 minutes, then slice into strips.
- 3
Deglaze: Add the white wine to the pot and scrape up browned bits. Reduce by half, 4–5 minutes. Add 1 tablespoon butter and the minced garlic; cook 2 minutes until fragrant.
- 4
Build the broth: Add 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 10 minutes.
- 5
Cook noodles and finish: Increase heat to a rapid boil. Add ramen noodles and cook 1 minute. Reduce to a gentle simmer; add bok choy, reserved mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
- 6
Serve: Ladle into bowls and top with chopped green onions, honey-roasted peanuts, and a halved soft-boiled egg.
Recipe notes
- Soft-boiled eggs: Place eggs in a pot with about 2 inches of cool water. Bring to a gentle boil gradually. Once boiling, cook 6 minutes, then transfer to cool running water. Peel and halve lengthwise.
- Noodles: Use Maruchan or Top Ramen; discard seasoning packets. If using unsalted noodles, regular chicken broth (not low-sodium) can be used.
- Mushrooms: Cremini (baby portobello) mushrooms are recommended for best flavor and texture.
- Wine: Sauvignon Blanc is preferred; substitute with additional chicken broth if desired.
- Greens: Bok choy can be swapped with kale or spinach.
- Heat level: Adjust hot sauce and red pepper flakes to taste.
- Storage: Refrigerate in an airtight container up to 3 days or freeze up to 3 months. Leftovers reheat well.