Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe
This homemade ramen recipe features a rich, flavorful broth with tender chicken, sautéed mushrooms, and fresh bok choy, paired with instant ramen noodles. Enhanced with a blend of soy sauce, hot sauce, honey, and toasted sesame oil, this comforting bowl is garnished with green onions, crunchy peanuts, and soft-boiled eggs for a satisfying meal that’s surprisingly easy to prepare from scratch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Broth & Seasonings
- 6 cups low sodium chicken broth
- ½ cup dry white wine
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce (Frank’s hot sauce recommended)
- 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
Proteins
- 1 large boneless/skinless chicken breast (about ¾ lb.)
- 3 cloves garlic (minced)
- Soft boiled eggs (for serving)
Vegetables & Garnishes
- 8 oz. mushrooms (sliced baby bella)
- 6 leaves Bok Choy (roughly chopped)
- Green onions (for topping)
- Roughly chopped honey roasted peanuts (for topping)
Other
- 2 tablespoons olive oil (divided)
- 3 tablespoons butter (divided)
- 2 (3 oz.) packets instant Ramen noodles (without flavor packet)
- Salt and pepper (to taste)
Instructions
- Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until golden, about 4 minutes. Remove and set aside to keep their color, flavor, and texture intact.
- Prepare Chicken: Slice the chicken breast in half lengthwise to create two thinner slices. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.
- Season Chicken: Pat the chicken slices dry and season both sides with salt and pepper.
- Sear Chicken: In the same soup pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Set the cooked chicken aside and turn off the heat. Let it rest for 10 minutes before slicing into strips.
- Deglaze with Wine: Add the white wine to the pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides, loosening browned bits. Allow the wine to gently bubble and reduce by half, about 4-5 minutes.
- Cook Garlic: Add 1 tablespoon butter and the minced garlic to the pot, cooking for 2 minutes to release aromatics.
- Add Broth and Seasonings: Pour in chicken broth, soy sauce, hot sauce, honey, sesame oil, and all powdered spices. Bring to a gentle boil and let the broth simmer to reduce and concentrate for 10 minutes. During this time, prepare the soft-boiled eggs according to notes.
- Cook Noodles and Vegetables: Increase the heat for a rapid boil, then add the ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer and stir in the chopped bok choy, sautéed mushrooms, and sliced chicken. Simmer together until noodles are tender, about 3 minutes.
- Serve: Ladle the ramen into bowls, topping each with chopped green onions, roughly chopped honey roasted peanuts, and a soft-boiled egg.
Notes
- To make perfect soft-boiled eggs: Bring water to a boil, gently add eggs, and boil for exactly 6 minutes for a custard-like yolk. Transfer eggs immediately to an ice bath to stop cooking, then peel carefully.
- You can substitute baby bella mushrooms with shiitake or cremini for varied flavor.
- Adjust the amount of hot sauce and honey to suit your taste preferences for heat and sweetness.
- For a richer broth, add a splash of mirin or a piece of kombu during simmering, removing before serving.
- Use low sodium broth and soy sauce to better control the salt level in the dish.
Keywords: homemade ramen, chicken ramen, easy ramen recipe, Japanese soup, comfort food, noodle soup, savory broth
