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Nothing beats a big bowl of homemade ramen when you want soul-soothing comfort with slurpable noodles fresh vegetables and a deeply flavored chicken broth This has become my go to for cozy weekends and it always draws everyone to the kitchen with anticipation
When I first tried making ramen at home I remember how surprised I was by the punch of flavor compared to takeout My family now will not let me get away with shortcuts
Gather Your Ingredients
- Mushrooms: add an earthy meaty flavor base I like baby bella cremini for robust taste firm bite pick mushrooms with tight caps and no slimy spots
- Olive oil and butter: these build rich layers of flavor and help brown the chicken and mushrooms use fresh light olive oil for best results
- Boneless skinless chicken breast: makes for juicy protein any size works just slice and even out thickness
- Salt and pepper: enhances every layer use kosher salt for better control and freshly ground black pepper
- Dry white wine: adds acidity and depth choose a crisp bottle you would actually drink Sauvignon Blanc is my favorite
- Garlic: brings aromatic warmth firm cloves with tight skin are freshest
- Low sodium chicken broth: creates a rich but not overpowering base look for a clear appearance and a pleasant clean aroma
- Soy sauce: provides saltiness and umami try a traditionally brewed low sodium soy sauce for best balance
- Hot sauce: just a splash enlivens everything Franks is my go to but any mild hot sauce works
- Honey: balances spice with gentle sweetness raw honey is ideal if you have it
- Toasted sesame seed oil: a few drops add nuttiness make sure it smells fragrant not musty
- Instant ramen noodles: go for plain avoid flavor packets you only want the noodles and classic Maruchan or Top Ramen never disappoints
- Bok choy: offers crunch and nutrition its mild peppery flavor rounds out the soup pick bright green leaves and crisp stems
- Onion powder mustard powder ground ginger white pepper red pepper flakes: for easy layered seasoning use fresh spices for fullest aroma
- Green onions peanuts and a soft boiled egg for garnish: these add color crunch and creaminess always use fresh eggs for best soft boil texture
How to Make It
- Prepare the Mushrooms:
- Heat olive oil and butter in a large soup pot over medium high Cook sliced mushrooms undisturbed until golden about four minutes Remove them so they do not get soggy and to save their texture and flavor
- Flatten and Season the Chicken:
- Slice the chicken breast in half lengthwise then cover with plastic wrap Pound each piece to about half an inch thick Dry thoroughly and season both sides with salt and pepper to ensure even browning
- Sear the Chicken:
- Heat the remaining olive oil and butter in the soup pot over medium high Add the chicken and cook in batches for four to five minutes per side until each has a deep golden crust Remove from the pot let rest for ten minutes then slice into strips
- Deglaze with Wine:
- With the pot on medium pour in the wine Scrape the browned bits from the bottom to incorporate flavor Let the wine simmer and reduce by half around four to five minutes
- Sauté Aromatics:
- Add butter and freshly minced garlic to the reduced wine Sauté for two minutes until fragrant and golden brown
- Build the Broth and Season:
- Pour in chicken broth soy sauce hot sauce honey and toasted sesame oil Toss in all the seasonings Bring to a gentle boil and let the broth simmer and reduce for ten minutes This concentrates all the flavors
- Prepare Toppings and Eggs:
- While broth simmers prepare your soft boiled eggs Submerge eggs in water bring to a gentle boil then cook for six minutes Remove cool under water then peel and halve
- Cook the Ramen and Finish Soup:
- Turn the heat to a rolling boil Add the ramen noodles and cook one minute Reduce to a simmer Stir in bok choy cooked mushrooms and seared chicken Gently simmer until noodles are tender about three minutes
- Assemble and Serve:
- Ladle soup into bowls Top with green onions peanuts and a soft boiled egg Serve hot letting everyone mix in their garnishes
My favorite part is always the broth tasting as it simmers and adjusting the seasonings Just once my kids caught me sneaking a few noodles before serving and that is now officially our kitchen ritual
Flavor Boosters
Ramen noodles are best served right after cooking so they do not absorb too much broth Season the broth gradually and taste as you go it is easy to adjust but hard to fix if over salted Always use fresh herbs and garnishes at serving for the most vivid flavors and color
Serving Suggestions
Serve in deep bowls with chopsticks and a soup spoon Add sriracha toasted sesame seeds or shredded nori sheets for extra flavor For a bigger meal serve with cucumber salad or steamed edamame on the side My family also likes a little extra hot sauce on top
Creative Twists
Use heartier greens like kale or Swiss chard in winter In summer add thinly sliced carrots or fresh corn For fall some diced sweet potato is a delicious twist The base recipe is flexible to what is fresh and in season
This ramen brings everyone to the table and the leftovers are just as delicious the next day Enjoy discovering your favorite bowl combinations
Recipe FAQs
- → How do you achieve a flavorful broth for ramen?
Simmer chicken, mushrooms, garlic, soy sauce, and wine to create a rich, balanced broth. Reducing helps intensify flavors.
- → What's the best way to cook chicken for ramen?
Sear seasoned, pounded chicken breast until golden, then rest before slicing to keep it juicy and tender.
- → How are soft boiled eggs made for this dish?
Boil eggs for 6 minutes, then cool immediately in water. Peel and halve for a creamy, set yolk.
- → Can different vegetables be used in place of bok choy?
Absolutely. Spinach or kale both make great substitutes if bok choy isn’t available or preferred.
- → What type of noodles work best?
Instant ramen noodles provide the right texture, but fresh or dry wheat noodles work well, too.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to 3 days; freeze for up to 3 months for best quality.