Description

This homemade ramen recipe combines tender chicken, sautéed mushrooms, vibrant bok choy, and perfectly cooked instant ramen noodles in a flavorful broth enhanced with garlic, soy sauce, hot sauce, and toasted sesame oil. Topped with green onions, honey roasted peanuts, and a soft boiled egg, this comforting bowl is a delightful and satisfying meal that you can prepare in under an hour.

Ingredients

Protein

1 large boneless/skinless chicken breast (about ¾ lb.)
Soft boiled eggs (see notes)

Vegetables

8 oz. mushrooms (sliced baby bella)
6 leaves Bok Choy (roughly chopped)
3 cloves garlic (minced)
Green onions (for topping, roughly chopped)

Oils and Fats

2 tablespoons olive oil (divided)
3 tablespoons butter (divided)
¾ teaspoon toasted sesame seed oil

Seasonings and Sauces

Salt and pepper (to taste)
½ cup vinegar
2 tablespoons low sodium soy sauce
2 teaspoons hot sauce (e.g., Frank’s hot sauce)
2 teaspoons honey
¾ teaspoon onion powder
¾ teaspoon mustard powder
¼ teaspoon ground ginger
1/8 teaspoon white pepper
1 pinch red pepper flakes

Other

2 (3 oz.) packets instant ramen noodles (without flavor packets)
Roughly chopped honey roasted peanuts (for topping)

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Instructions

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 sauté until golden brown, about 4 minutes. Remove and set aside to maintain their texture and flavor.
Prepare Chicken: Slice the chicken breast in half lengthwise to make two thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat the chicken dry and season on both sides with salt and pepper.
Sear Chicken: Heat the remaining olive oil and butter in the same soup pot over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side until a golden crust forms. Remove from heat, let rest for 10 minutes, then slice into strips.
Deglaze with Vinegar: Add the vinegar to the pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot to lift any browned bits. Let the vinegar bubble gently and reduce by half, about 4-5 minutes.
Add Garlic and Butter: Stir in 1 tablespoon butter and minced garlic, cooking for 2 minutes to infuse the flavors.
Make Broth: Pour in the chicken broth, soy sauce, hot sauce, honey, and toasted sesame oil. Add seasonings: onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and simmer for 10 minutes to reduce and concentrate flavors while simultaneously soft boiling eggs for serving.
Cook Ramen and Vegetables: Increase heat to bring the broth to a rapid boil. Add the instant ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer and add the bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
Assemble and Serve: Divide ramen soup into serving bowls. Top each bowl with green onions, chopped honey roasted peanuts, and a soft boiled egg for a complete and flavorful meal.

Notes

To soft boil eggs: Place eggs in boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath and peel once cooled.
Using low sodium chicken broth and soy sauce helps control salt levels, but adjust seasoning to taste.
For extra richness, add an additional splash of toasted sesame oil at the end.
This recipe uses instant ramen noodles without flavor packets to avoid excess sodium and artificial flavors.
Honey roasted peanuts add a delicious crunchy contrast but can be omitted for a nut-free version.