Print

Homemade Ramen with Chicken, Mushrooms, and a Savory Broth Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This homemade ramen recipe combines savory sautéed mushrooms, tender seared chicken breast, and a rich, flavorful broth infused with garlic, sesame oil, and warming spices. Enhanced with fresh bok choy and soft-boiled eggs, this dish delivers comforting, restaurant-quality ramen from your own kitchen in under an hour.

Ingredients

Mushrooms & Chicken

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

Soup

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons honey
  • ¾ teaspoon toasted sesame oil
  • 2 (3-oz) packets instant ramen noodles (discard seasoning packets)
  • 6 leaves bok choy, roughly chopped

Seasonings

  • ¾ teaspoon onion powder
  • ¾ teaspoon mustard powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon white pepper
  • Pinch red pepper flakes

For Serving

  • Sliced green onions
  • Roughly chopped honey-roasted peanuts
  • Soft-boiled eggs

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 cook until golden, about 4 minutes. Remove mushrooms and set aside.
  2. Prepare Chicken: Slice the chicken breast lengthwise into two thinner pieces. Cover with plastic wrap and gently pound to about ½-inch thickness. Pat dry and season both sides with salt and pepper.
  3. Sear Chicken: In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken pieces for 4–5 minutes per side until a golden crust forms. Remove from pot, turn off heat, and let rest for 10 minutes before slicing into strips.
  4. Sauté Garlic: Set the heat to medium and add 1 tablespoon butter to the pot. Add minced garlic and cook for about 2 minutes, stirring frequently and scraping up browned bits from the bottom of the pot.
  5. Make Broth: Add chicken broth, soy sauce, hot sauce, honey, toasted sesame oil, and all the seasonings (onion powder, mustard powder, ground ginger, white pepper, red pepper flakes) to the pot. Bring to a gentle boil and simmer for 10 minutes to deepen flavors.
  6. Cook Noodles and Assemble: Increase heat to bring soup to a stronger boil. Add ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer and add bok choy, sautéed mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
  7. Serve: Divide ramen into bowls and top each with sliced green onions, chopped honey-roasted peanuts, and a soft-boiled egg. Serve immediately for best taste and texture.

Notes

  • Discard the seasoning packets included with instant ramen, as the broth is seasoned with fresh ingredients and spices.
  • For more protein, add a second chicken breast or substitute with tofu for a vegetarian option.
  • Adjust hot sauce quantity to preferred spice level.
  • Soft-boiled eggs can be made ahead of time and refrigerated before assembling the ramen.
  • Use low-sodium soy sauce and chicken broth to control salt content.
  • Toast the peanuts beforehand for extra crunch and flavor, if desired.

Find it online: https://recipeplenty.com/homemade-ramen-with-chicken-mushrooms-and-a-savory-broth-recipe/