Homemade Ramen
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5.0
243 reviews
Excellent
Homemade Ramen
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This homemade Ramen recipe has savory noodles and juicy chicken in the most flavorful broth with vegetables and seasonings. Top it off with a soft boiled egg and a sprinkling of green onions!
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Ingredients
Mushrooms & Chicken
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 8 oz. mushrooms I used sliced baby bella
- 1 large boneless/skinless chicken breast about ¾ lb.
- Salt/Pepper
Soup
- ½ cup dry white wine
- 1 tablespoon butter
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce I use Frank’s hot sauce
- 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 olive oil and 1 tablespoon of butter 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 and butter 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 butter and 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:
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. Soft boiled eggs, peanuts, and green onions are not included.
- 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.
- Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad!
- Note: If the ramen you use doesn't have salt like Instant Ramen does, you can use regular chicken broth instead of low sodium.
- 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 broth and soy sauce is important. 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. (Mushrooms add umami to this recipe but can be omitted for non-mushroom lovers.)
- 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.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
59mg
(20%)
Sodium
1465mg
(61%)
Potassium
894mg
(26%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1234IU
(25%)
Vitamin C
14mg
(16%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 1465mg | 61% |
| Potassium | 894mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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