Description
This Homemade Ramen is comfort in a bowl! With rich flavors from tender chicken, sautéed mushrooms, and fresh veggies, it’s perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz. sliced baby bella mushrooms
- 1 large boneless/skinless chicken breast (about ¾ lb.)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 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
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- 2 packets instant ramen noodles (3 oz. each)
- 6 leaves bok choy, roughly chopped
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- â…› teaspoon white pepper
- 1 pinch red pepper flakes
- 4 green onions, chopped
- ¼ cup honey roasted peanuts, roughly chopped
- 4 soft boiled eggs
Instructions
- Heat olive oil and butter in a large pot and sauté mushrooms until golden.
- Prepare chicken by pounding to ½ inch thickness, season with salt and pepper.
- Sear chicken until golden brown, then remove from pot and let rest.
- Deglaze pot with white wine, scraping up browned bits.
- Build the broth by adding butter, garlic, and then the broth and seasonings, simmer for 10 minutes.
- Cook instant ramen noodles, then add bok choy, mushrooms, and chicken, together for another 3 minutes.
- Serve in bowls garnished with green onions, peanuts, and soft-boiled eggs.
Notes
Sear the chicken well for improved flavor and texture.
Store noodles and broth separately to prevent sogginess if saving leftovers.
Experiment with different toppings like seaweed or other vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 1380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 130mg