Homemade Ramen
This homemade ramen features savory noodles and juicy chicken in a flavorful broth with vegetables and the best seasonings, topped with soft-boiled eggs and green onions.
Equipment
Ingredients
Mushrooms & Chicken
olive oil (divided)
2 tablespoon
butter (divided)
2 tablespoon
mushrooms (sliced)
227 g
chicken breast (boneless, skinless)
340 g
salt
1 pinch
black pepper
1 pinch
Soup
dry white wine
120 ml
butter
1 tablespoon
garlic (minced)
3 clove
low sodium chicken broth
1420 ml
low sodium soy sauce
2 tablespoon
hot sauce
2 teaspoon
honey
2 teaspoon
toasted sesame oil
3 ml
instant ramen noodles
170 g
bok choy (roughly chopped)
6 leaf
Seasonings
onion powder
3 ml
mustard powder
3 ml
ground ginger
1 ml
white pepper
0.5 ml
red pepper flakes
1 pinch
For Serving
green onions (sliced)
2 stalk
honey roasted peanuts (roughly chopped)
30 g
soft boiled eggs (soft boiled)
4 piece
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.
Prepare chicken
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.
Sear chicken
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.
Deglaze with wine
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.
Cook garlic
Add the butter and garlic and cook for 2 minutes.
Build broth
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.
Cook ramen noodles
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.
Serve
Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Original recipe
Storage
Leftovers do freeze and reheat well. Store in airtight containers.
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