Homemade Ramen Savory Noodles Chicken (Print-Friendly Version)
Delight in a comforting bowl of noodles, chicken, mushrooms, and vegetables in a savory, aromatic broth.
# Ingredients You’ll Need:
→ Mushrooms & Chicken
01 -
2 tablespoons olive oil, divided
02 -
2 tablespoons unsalted butter, divided
03 -
8 ounces sliced baby bella mushrooms
04 -
1 large boneless, skinless chicken breast (about 12 ounces)
05 -
Salt and freshly ground black pepper, to taste
→ Soup Base
06 -
1/2 cup dry white wine (e.g., Sauvignon Blanc)
07 -
1 tablespoon unsalted butter
08 -
3 cloves garlic, minced
09 -
6 cups low-sodium chicken broth
10 -
2 tablespoons low-sodium soy sauce
11 -
2 teaspoons hot sauce (such as Frank's RedHot)
12 -
2 teaspoons honey
13 -
3/4 teaspoon toasted sesame oil
14 -
2 (3-ounce) packets instant ramen noodles (flavor packets discarded)
15 -
6 leaves bok choy, roughly chopped
→ Seasonings
16 -
3/4 teaspoon onion powder
17 -
3/4 teaspoon mustard powder
18 -
1/4 teaspoon ground ginger
19 -
1/8 teaspoon white pepper
20 -
1 pinch red pepper flakes
→ For Serving
21 -
Green onions, sliced
22 -
Honey roasted peanuts, roughly chopped
23 -
Soft-boiled eggs, halved
# How to Make It:
01 -
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 from the pot and set aside.
02 -
Slice chicken breast in half lengthwise to create two thin cutlets. Cover with plastic wrap and use a meat mallet to pound to 1/2-inch thickness. Pat chicken dry and season both sides with salt and pepper.
03 -
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Sear chicken cutlets in batches over medium-high heat for 4-5 minutes per side until golden brown. Set aside and turn off heat. Rest chicken 10 minutes, then slice into strips.
04 -
Add white wine to pot and set heat to medium. Scrape the bottom to release any browned bits. Let wine simmer and reduce by half, about 4-5 minutes.
05 -
Add 1 tablespoon butter and minced garlic to the pot. Cook for 2 minutes, stirring constantly.
06 -
Pour in low-sodium 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 then reduce heat. Simmer for 10 minutes, allowing flavors to concentrate.
07 -
During broth simmering, place eggs in a pot and cover with at least 2 inches cool water. Slowly bring to a gentle boil. Boil for exactly 6 minutes, remove with a slotted spoon, cool under running water, peel, and halve lengthwise.
08 -
Increase broth to a rapid boil. Add ramen noodles and cook for 1 minute. Reduce to a gentle simmer, then add bok choy, reserved mushrooms, and sliced chicken. Simmer for 3 minutes until noodles are tender.
09 -
Ladle soup into bowls. Top each bowl with green onions, chopped honey roasted peanuts, and a halved soft-boiled egg.
# Extra Tips:
01 -
Baby bella, cremini or white button mushrooms can be used; for a deeper umami flavor, select baby bella or cremini. Ramen noodle brands such as Maruchan or Top Ramen are suitable. For reduced sodium, use low-sodium broth and soy sauce. Spinach or kale may substitute bok choy if preferred. If omitting wine, increase chicken broth accordingly.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. For best results, reheat gently to preserve the texture of the noodles and chicken.