Homemade Ramen Savory Chicken Noodles (Print-Friendly Recipe)
Juicy chicken, noodles, and mushrooms simmer in a savory broth, finished with egg and green onions.
# Ingredients List:
→ Mushrooms & Chicken
01 -
2 tablespoons olive oil, divided
02 -
2 tablespoons unsalted butter, divided
03 -
8 ounces baby bella mushrooms, sliced
04 -
1 large boneless skinless chicken breast, approximately 12 ounces
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Soup Base
07 -
1/2 cup dry white wine
08 -
1 tablespoon unsalted butter
09 -
3 cloves garlic, minced
10 -
6 cups low sodium chicken broth
11 -
2 tablespoons low sodium soy sauce
12 -
2 teaspoons hot sauce
13 -
2 teaspoons honey
14 -
3/4 teaspoon toasted sesame oil
15 -
2 packages instant ramen noodles (3 ounces each, flavor packets discarded)
16 -
6 leaves bok choy, roughly chopped
→ Seasonings
17 -
3/4 teaspoon onion powder
18 -
3/4 teaspoon mustard powder
19 -
1/4 teaspoon ground ginger
20 -
1/8 teaspoon white pepper
21 -
1 pinch red pepper flakes
→ For Serving
22 -
Green onions, thinly sliced
23 -
Honey roasted peanuts, roughly chopped
24 -
Soft-boiled eggs
# How to Make It:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add sliced mushrooms and sauté until golden brown, about 4 minutes. Remove mushrooms and set aside.
02 -
Slice the chicken breast lengthwise to create two thinner pieces. Cover with plastic wrap and use a meat mallet to pound to 1/2 inch thickness. Pat dry and season both sides with salt and pepper.
03 -
Heat remaining olive oil and butter in the soup pot over medium-high heat. Sear chicken in batches for 4 to 5 minutes per side, until golden brown. Remove from heat and set aside. Let the chicken rest for 10 minutes, then slice into strips.
04 -
Add white wine to the pot and reduce heat to medium. Scrape the bottom and sides with a silicone spatula to deglaze, letting wine reduce by half, about 4 to 5 minutes.
05 -
Add 1 tablespoon butter and minced garlic to the pot. Sauté for 2 minutes, then add chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings. Bring to a gentle boil and allow the broth to reduce for 10 minutes.
06 -
Increase heat to bring broth to a stronger boil. Add ramen noodles and cook for 1 minute. Reduce to a gentle simmer, then add bok choy, sautéed mushrooms, and sliced chicken. Simmer for 3 minutes until noodles are cooked and vegetables are tender.
07 -
Ladle hot soup into serving bowls. Top each portion with green onions, honey roasted peanuts, and a soft-boiled egg.
# Extra Information:
01 -
For best flavor, use low sodium broth and soy sauce as the noodles contribute ample saltiness.
02 -
Sautéing mushrooms separately helps retain their color, texture, and umami character within the soup.
03 -
If omitting wine, substitute with additional chicken broth.
04 -
Bok choy may be replaced with spinach or kale if desired.
05 -
For perfect soft-boiled eggs: Gently simmer eggs in cool water for exactly 6 minutes, then transfer to cool water and peel.
06 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.