Homemade Ramen

Why You’ll Love This Recipe

This recipe strikes the perfect balance of umami-rich broth, tender chicken, and fresh vegetables, all elevated by warming spices and a subtle kick of hot sauce. Using instant ramen noodles without the seasoning packet keeps the flavors clean and customizable. Plus, the addition of soft-boiled eggs and crunchy peanuts adds texture and richness, making this ramen truly restaurant-quality at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mushrooms & Chicken

• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 8 oz. sliced baby bella mushrooms
• 1 large boneless, skinless chicken breast (about ¾ lb.)
• Salt and pepper, to taste

Soup

• 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 (such as Frank’s)
• 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

Seasonings

• ¾ teaspoon onion powder
• ¾ teaspoon mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes

For Serving

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

Directions

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add mushrooms and sauté until golden brown, about 5-7 minutes. Remove mushrooms and set aside.
2. Season chicken breast with salt and pepper. In the same pot, add remaining olive oil and butter. Sear chicken on both sides until cooked through, about 5-6 minutes per side depending on thickness. Remove and slice thinly.
3. Deglaze the pot with white wine, scraping up any browned bits. Let wine reduce by half, about 3-4 minutes.
4. Add garlic and sauté for 1 minute until fragrant.
5. Pour in chicken broth, soy sauce, hot sauce, honey, and sesame oil. Stir to combine. Add all seasonings (onion powder, mustard powder, ground ginger, white pepper, red pepper flakes). Bring to a simmer.
6. Add ramen noodles and bok choy to the broth. Cook according to package instructions, about 3 minutes.
7. Divide noodles and bok choy among bowls. Top with sliced chicken and sautéed mushrooms. Ladle hot broth over.
8. Garnish with green onions, chopped peanuts, and soft boiled eggs.

Servings and timing

This recipe serves 2-3 people. Preparation time is about 10 minutes, with a total cooking time of 25-30 minutes.

Variations

• Substitute chicken with tofu or shrimp for different protein options.
• Use different mushrooms like shiitake or cremini for varied flavor.
• Add other vegetables such as sliced carrots, spinach, or bean sprouts.
• Adjust heat level by increasing or reducing hot sauce and red pepper flakes.
• Swap instant ramen noodles with fresh or dried ramen for a different texture.

Storage/Reheating

Ramen is best enjoyed fresh, as noodles tend to soften when stored. If reheating, separate noodles from broth and gently warm broth on the stove. Reheat noodles briefly in hot water before combining.

FAQs

How do I make soft boiled eggs?

Boil eggs for 6-7 minutes, then immediately place in ice water for 5 minutes before peeling.

Can I use fresh ramen noodles?

Yes, fresh noodles can be used and will cook faster.

Is this recipe spicy?

It has a mild to moderate spice level; adjust hot sauce and red pepper flakes to taste.

Can I make this vegetarian?

Replace chicken broth with vegetable broth and omit chicken or substitute with tofu.

Can I prepare this soup ahead of time?

Prepare broth and toppings separately, but combine just before serving for best texture.

What if I don’t have toasted sesame oil?

Regular sesame oil or a small drizzle of toasted oil substitute works well.

How long do I cook the noodles?

Cook noodles according to package instructions, typically 3-4 minutes.

Can I freeze ramen soup?

Freezing is not recommended due to texture changes in noodles and vegetables.

How do I store leftovers?

Store broth and solids separately from noodles in airtight containers in the refrigerator for up to 2 days.

Can I add more vegetables?

Yes, feel free to add carrots, spinach, bamboo shoots, or bean sprouts.

Conclusion

This Homemade Ramen with Mushrooms and Chicken offers a delicious and satisfying bowl of warmth and flavor, combining rich broth, tender protein, and fresh vegetables. Easy to customize and quick to prepare, it’s a perfect choice for anyone craving authentic ramen at home with a personal touch.

Print