Description

This homemade ramen recipe features a rich, flavorful broth simmered with chicken, mushrooms, and aromatic seasonings. Fresh bok choy and soft-boiled eggs add texture and protein, while roasted peanuts and green onions provide a satisfying garnish. The dish is cooked on the stovetop, delivering a comforting bowl of authentic-tasting ramen without any instant flavor packets.

Ingredients

Scale

Broth & Protein

2 tablespoons olive oil (divided)
2 tablespoons butter (divided plus 1 additional tablespoon)
8 oz. mushrooms (sliced baby bella)
1 large boneless/skinless chicken breast (about ¾ lb.)
Salt and pepper to taste
½ cup dry white wine
3 cloves garlic (minced)
6 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons hot sauce (e.g., Frank’s hot sauce)
2 teaspoons honey
¾ teaspoon toasted sesame seed oil

Noodles & Vegetables

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

Garnishes

Green onions (thinly sliced)
Roughly chopped honey roasted peanuts
Soft boiled eggs (see notes)

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 brown, about 4 minutes. Remove mushrooms and set aside to retain their texture and flavor.
Prepare Chicken: Slice the chicken breast in half lengthwise to create two thinner fillets. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.
Season Chicken: Pat the pounded chicken dry on both sides and season generously with salt and pepper.
Sear Chicken: Heat the remaining olive oil and butter in the same soup pot over medium-high heat. Sear chicken in batches for 4-5 minutes per side until a golden crust develops. Remove chicken from pot, turn off heat, and let rest for 10 minutes before slicing into strips.
Deglaze with Wine: Set heat to medium and pour in the white wine. Use a silicone spatula to scrape the browned bits off the bottom and sides of the pot. Allow wine to gently bubble and reduce by half, about 4-5 minutes.
Sauté Garlic: Add 1 tablespoon butter and minced garlic to the pot. Cook, stirring frequently, for 2 minutes until fragrant.
Simmer Broth: Pour in the chicken broth, soy sauce, hot sauce, honey, and toasted sesame oil. Add onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil then reduce heat to maintain a simmer. Let broth reduce and flavors concentrate for 10 minutes while preparing soft boiled eggs.
Cook Noodles and Vegetables: Increase heat to bring broth to a more rapid boil. Add ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer; add bok choy along with the cooked mushrooms and chicken strips. Simmer until noodles are tender, approximately 3 minutes.
Serve: Ladle ramen into bowls and top with sliced green onions, chopped honey roasted peanuts, and a halved soft boiled egg. Enjoy immediately.

Notes

To soft boil eggs: Bring a pot of water to boil, gently add eggs, and cook for 6-7 minutes. Transfer eggs to an ice bath immediately to stop cooking. Peel and halve before serving.
Use low sodium broth and soy sauce to control salt levels.
Discard the seasoning packets from the instant ramen noodles; only use the noodles themselves.
Adjust hot sauce quantity to preferred spice level.
For a richer broth, you can add an extra tablespoon of butter at the end before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese

Keywords: homemade ramen, chicken ramen, easy ramen recipe, stovetop ramen, soft boiled eggs, mushroom ramen