VNiceFood

Homemade Ramen: Your Easy Guide to Comforting, Flavorful Noodles

Homemade Ramen: Your Easy Guide to Comforting, Flavorful Noodles
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Calories
511 kcal
Protein
27.00 g
Carbs
39.00 g
Fat
27.00 g

Ingredients

  • 2 tablespoonsolive oil (divided)
  • 2 tablespoonsbutter (divided)
  • 8 oz.mushrooms ((sliced baby bella))
  • 1 largeboneless/skinless chicken breast ((about ¾ lb.))
  • —Salt/Pepper
  • ½ cupdry white wine
  • 1 tablespoonbutter
  • 3 clovesgarlic ((minced))
  • 6 cupslow sodium chicken broth
  • 2 tablespoonslow sodium soy sauce
  • 2 teaspoonshot sauce ((I use Frank’s hot sauce))
  • 2 teaspoonshoney
  • ¾ teaspoontoasted sesame seed oil
  • 2 (3 oz.) packetsinstant Ramen noodles ((don’t use flavor packet))
  • 6 leavesBok Choy ((roughly chopped))
  • ¾ teaspoononion powder
  • ¾ teaspoonmustard powder
  • ¼ teaspoonground ginger
  • 1/8 teaspoonwhite pepper
  • 1 pinchred pepper flakes
  • —Green Onions
  • —Roughly chopped honey roasted peanuts
  • —Soft boiled eggs ((see notes))

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Pat the chicken dry and season each side with salt and pepper.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Add the butter and garlic and cook for 2 minutes.

  7. 7

    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).

  8. 8

    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.

  9. 9

    Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.