This homemade Ramen recipe has savory noodles and juicy chicken in a flavorful broth with vegetables and the best seasonings! This cozy recipe is easy to make and serve with soft boiled eggs and a sprinkling of green onions.
Mushrooms & Chicken
2 tablespoons sesame oil, divided
8 oz. mushrooms, I used sliced baby bella
1 lb boneless/skinless chicken breast
Salt/Pepper
Soup
½ cup dry white wine
3 cloves garlic, minced
6 cups chicken bone broth*
2 tablespoons low sodium soy sauce or coconut aminos
2 teaspoons hot sauce, I use Frank’s hot sauce (optional)
2 teaspoons honey
¾ teaspoon toasted sesame seed oil
2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
6 leaves Bok Choy, roughly chopped
Seasonings
¾ teaspoon EACH: onion powder, mustard powder
¼ teaspoon ground ginger
1/8 teaspoon white pepper
1 pinch red pepper flakes
For Serving
Green Onions
Roughly chopped honey roasted peanuts
Soft boiled eggs, see notes
Instructions
Heat 1 tablespoon sesame oil in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
Pat the chicken dry and season each side with salt and pepper.
Heat remaining olive oil in a large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.
Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
Add the garlic and cook for 2 minutes.
Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Notes:
Soft Boiled Eggs:
Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a gentle boil.
Set a timer for 6 minutes, use a slotted spoon to remove them immediately after.
Rinse them under cool running water to stop the cooking process, then peel and slice in half lengthwise.
Pro Tips:
Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used.
Note: I use bone broth to increase the protein in this dish. Beef or chicken can be used.
Sodium: The noodles in this soup have a decent amount of salt, there is a distinguishable shift in the salt flavor after they’ve cooked in the soup, so low sodium soy sauce is important or liquid cocnut aminos. If you don't have that option, I would replace 1-2 cups of broth with water.
Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well.
Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
Bok Choy: I like using Bok Choy (Chinese Cabbage) in this recipe, but kale and spinach are great options as well.
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