Ingredients

2 tablespoons olive oil (divided)

2 tablespoons butter (divided)

8 oz. mushrooms (sliced baby bella recommended)

1 large boneless, skinless chicken breast (about ¾ lb.)

Salt and pepper, to taste

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 (such as Frank’s)

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

2 (3 oz.) packets instant Ramen noodles (discard flavor packets)

6 leaves bok choy (roughly chopped)

¾ teaspoon onion powder

¾ teaspoon mustard powder

¼ teaspoon ground ginger

1/8 teaspoon white pepper

1 pinch red pepper flakes

Green onions (for garnish)

Roughly chopped honey roasted peanuts (for garnish)

Soft boiled eggs (see notes)

Instructions

Step 1: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add mushrooms and sauté until golden, about 4 minutes. Remove mushrooms and set aside.

Step 2: Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound to ½ inch thickness using a meat mallet or similar tool.

Step 3: Pat chicken dry and season both sides with salt and pepper.

Step 4: Heat the remaining olive oil and butter in the soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove and let rest for 10 minutes, then cut into strips.

Step 5: Pour the white wine into the pot and set heat to medium. Use a spatula to scrape any browned bits from the bottom of the pot. Let wine reduce by half, about 4-5 minutes.

Step 6: Stir in 1 tablespoon butter and minced garlic; cook for 2 minutes until fragrant.

Step 7: Add chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and simmer for 10 minutes to develop flavor. Meanwhile, prepare soft boiled eggs.

Step 8: Increase heat to a simmering boil, add ramen noodles, and cook for 1 minute. Reduce heat to a gentle simmer, then add bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.

Step 9: Ladle soup into bowls and garnish with green onions, roughly chopped peanuts, and a soft boiled egg on top.

Tips & Variations

For extra richness, use bone broth instead of chicken broth.

Swap the chicken breast for tofu or shrimp for a vegetarian or seafood twist.

Adjust the hot sauce to taste or substitute with chili oil for different heat profiles.

Soft boiled egg timing: boil for 6-7 minutes for a runny yolk, then transfer immediately to ice water.

Use fresh ramen noodles if available for a chewier texture.

Storage

Store leftover ramen broth and components separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove over medium heat until simmering. Reheat noodles briefly in boiling water to avoid sogginess before assembling your bowl again. Add fresh garnishes when serving.

FAQs

Can I make this recipe without wine?

Yes, you can omit the white wine and simply deglaze the pot with a little extra chicken broth. The flavor will be slightly less complex but still delicious.

How do I get perfectly soft boiled eggs?

Bring water to a boil, gently add eggs, and boil for 6-7 minutes. Immediately transfer to an ice bath to stop cooking. Peel carefully for soft, custardy yolks perfect for ramen.