Homemade Ramen
User Reviews
5
Homemade Ramen
Description
Homemade Ramen begins by sautéing baby bella mushrooms in olive oil and butter until golden, preserving their texture. Chicken breast is pounded thin, seasoned, and seared to develop a golden crust before being rested and sliced. The broth is created by deglazing the pan with white wine, cooking garlic briefly, and adding chicken broth, soy sauce, hot sauce, honey, and toasted sesame oil to combine savory, spicy, and sweet flavors.
Instant ramen noodles cook directly in the broth along with bok choy, which adds a fresh, leafy green component to the soup. Seasoning spices including onion powder, mustard powder, ginger, white pepper, and red pepper flakes contribute subtle aromatic layers. The soup is garnished with soft-boiled eggs, green onions, and chopped peanuts for added texture and richness.
Tips include gently boiling eggs for soft centers, using low-sodium products to balance salt, and preferring cremini mushrooms for a firmer texture and richer flavor. This dish stores well refrigerated for a few days or frozen for months maintaining quality.
Ingredients
Mushrooms & Chicken
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 8 oz. mushrooms I used sliced baby bella
- 1 chicken breast about ¾ lb, large, boneless, skinless
- salt
- black pepper
Soup
- ½ cup white wine dry
- 1 tablespoon butter
- 3 cloves garlic minced
- 6 cups chicken broth low sodium
- 2 tablespoons soy sauce low sodium
- 2 teaspoons hot sauce I use Frank’s hot sauce
- 2 teaspoons honey
- ¾ teaspoon sesame oil toasted
- 2 instant ramen noodles don’t use flavor packet, 3 oz. packets
- 6 leaves bok choy roughly chopped
Seasonings
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
For Serving
- green onions
- peanuts honey roasted, roughly chopped
- egg see notes, soft boiled
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 boil eggs by submerging in cool water, bringing to a gentle boil, and cooking for 6 minutes before cooling and peeling.
- Use low-sodium broth and soy sauce to control overall saltiness since ramen noodles usually contain salt.
- Prefer cremini mushrooms for umami and texture; white button can be substituted.
- Select Sauvignon Blanc wine for deglazing; chicken broth is an alternative if avoiding alcohol.
- Bok choy can be replaced with kale or spinach based on preference.
- Store leftovers airtight in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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