Description
This Homemade Ramen recipe combines tender chicken, earthy mushrooms, and flavorful broth, making it a delightful meal for any occasion. Perfect for cozy dinners!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- sliced baby bella mushrooms
- ¾ lb. boneless/skinless chicken breast
- salt
- pepper
- dry white wine
- 3 cloves minced garlic
- 6 cups low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons hot sauce
- honey
- toasted sesame seed oil
- 2 packets instant ramen noodles (3 oz.)
- 6 leaves bok choy
- onion powder
- mustard powder
- ground ginger
- white pepper
- red pepper flakes
- green onions
- honey roasted peanuts
- soft boiled eggs
Instructions
- Heat olive oil and butter in a large pot, sauté mushrooms until golden.
- Slice chicken breast, pound to even thickness, then season.
- Sear chicken in the pot until golden, then rest and slice.
- Deglaze the pot with white wine, reduce by half.
- Add broth, soy sauce, hot sauce, honey, sesame oil, and seasonings; simmer for 10 minutes.
- Cook ramen noodles in the broth, add bok choy, mushrooms, and chicken, then simmer until noodles are tender.
- Serve in bowls topped with green onions, peanuts, and soft boiled eggs.
Notes
Chicken thighs can be used for a richer flavor.
Substitute any preferred noodles for instant ramen; adjust cooking time accordingly.
For extra depth, add sliced ginger or miso to the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg