Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe

Introduction

This homemade ramen recipe brings together tender chicken, sautéed mushrooms, and fresh bok choy in a flavorful broth enhanced with white wine and a touch of heat. It’s a comforting bowl perfect for a cozy night in and can be customized with your favorite toppings.

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 (Frank’s hot sauce suggested)
• 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 each: onion powder, 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

1. Step 1: 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.
2. Step 2: Slice the chicken breast in half lengthwise to create two thinner cutlets. Cover with plastic wrap and gently pound with a meat mallet until about ½ inch thick.
3. Step 3: Pat the chicken dry and season both sides with salt and pepper.
4. Step 4: Heat the remaining olive oil and butter in the same soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Remove from the pot, turn off the heat, and let rest for 10 minutes before slicing into strips.
5. Step 5: Pour in the white wine and turn heat to medium. Use a spatula to scrape up any browned bits from the bottom and sides of the pot. Let the wine gently reduce by half, about 4-5 minutes.
6. Step 6: Add 1 tablespoon butter and the minced garlic; cook for 2 minutes until fragrant.
7. Step 7: Stir in the chicken broth, soy sauce, hot sauce, honey, toasted 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 concentrate the flavors.
8. Step 8: Increase heat to bring soup to a rolling boil. Add the Ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer and add bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
9. Step 9: Ladle broth, noodles, and toppings into bowls. Garnish with green onions, chopped peanuts, and a soft-boiled egg.

Tips & Variations

• Use fresh ramen noodles if available for an even better texture.
• Swap chicken for tofu or shrimp to change up the protein.
• For a spicier broth, add more hot sauce or a splash of chili oil.
• Soft boil your eggs by boiling for 6 minutes, then transferring to ice water before peeling.

Storage

Store leftover ramen broth and toppings separately from noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and cook fresh noodles before assembling. Noodles can become mushy if stored cooked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini, shiitake, or button mushrooms work well and add different flavors and textures.

Is it necessary to discard the ramen seasoning packets?

It’s best to discard the flavor packets as they contain high sodium and artificial flavors. This recipe creates a rich broth from scratch without them.

Homemade Ramen with Chicken, Mushrooms, and Bok Choy Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

This Homemade Ramen recipe delivers a comforting bowl of rich, flavorful broth with tender seared chicken, sautéed mushrooms, and fresh bok choy, complemented by perfectly cooked ramen noodles and soft-boiled eggs. Enhanced with a medley of seasonings including soy sauce, sesame oil, and a touch of hot sauce, it’s an easy and satisfying meal that’s perfect for chilly evenings or whenever you’re craving authentic ramen at home.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Proteins

• 1 large boneless/skinless chicken breast (about ¾ lb.)
• 2 soft boiled eggs (see notes)

Vegetables and Aromatics

• 8 oz. mushrooms (sliced baby bella)
• 6 leaves bok choy, roughly chopped
• 3 cloves garlic, minced
• Green onions, for garnish

Liquids and Oils

• 2 tablespoons olive oil (divided)
• 3 tablespoons butter (divided)
• ½ cup dry white wine
• 6 cups low sodium chicken broth
• 2 tablespoons low sodium soy sauce
• ¾ teaspoon toasted sesame seed oil
• 2 teaspoons honey
• 2 teaspoons hot sauce (Frank’s hot sauce recommended)

Dry Ingredients and Seasonings

• 2 (3 oz.) packets instant ramen noodles (discard flavor packets)
• ¾ teaspoon onion powder
• ¾ teaspoon mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes
• Salt and pepper, to taste
• Roughly chopped honey roasted peanuts, for garnish

Instructions

1. Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the sliced mushrooms and sauté until golden and tender, about 4 minutes. Remove the mushrooms and set aside to preserve their texture and flavor.
2. Prepare Chicken: Slice the chicken breast in half lengthwise to create two thinner pieces. Place them between sheets of plastic wrap and gently pound with a meat mallet until about ½ inch thick. Pat dry and season both sides with salt and pepper.
3. Sear Chicken: In the same soup pot, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side until golden and cooked through. Remove from heat, let rest for 10 minutes, then slice into strips.
4. Deglaze with Wine: Add the dry white wine to the pot and reduce heat to medium. Using a silicone spatula, scrape the bottom and sides of the pot to loosen browned bits. Allow the wine to simmer gently until reduced by half, about 4-5 minutes.
5. Add Garlic and Butter: Stir in 1 tablespoon butter and the minced garlic. Cook for 2 minutes until fragrant.
6. Build Broth: Pour in the chicken broth, soy sauce, hot sauce, honey, toasted sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat and let the broth simmer for 10 minutes to concentrate the flavors.
7. Soft Boil Eggs: While the broth simmers, prepare soft boiled eggs as per notes: boil eggs for 6-7 minutes, then chill in ice water before peeling.
8. Cook Noodles and Vegetables: Increase broth heat to a rapid boil, add the ramen noodles, and cook for 1 minute. Lower to a gentle simmer, then add the chopped bok choy, sautéed mushrooms, and sliced chicken. Simmer until noodles are tender, approximately 3 more minutes.
9. Serve: Ladle the ramen into bowls, topping each with sliced green onions, chopped honey roasted peanuts, and a halved soft-boiled egg. Enjoy your homemade comforting ramen bowl.

Notes

• Soft Boiled Eggs: To achieve perfectly soft boiled eggs, gently place eggs in boiling water and cook for 6-7 minutes, then immediately transfer to an ice bath to stop cooking and make peeling easier.
• Use low sodium chicken broth and soy sauce to control the saltiness of the ramen.
• Discard the flavor packets from the instant ramen noodles to avoid overpowering the broth.
• To pound chicken evenly, cover with plastic wrap or parchment paper to prevent sticking and tearing.
• Adjust hot sauce and red pepper flakes to your preferred spice level.

Keywords: homemade ramen, chicken ramen, easy ramen recipe, ramen noodles, Japanese soup, soft boiled egg ramen