Directions
- 1Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
- 2Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- 3Pat the chicken dry and season each side with salt and pepper.
- 4Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.
- 5Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
- 6Add the butter and garlic and cook for 2 minutes.
- 7Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
- 8Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
- 9Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 8 oz mushrooms, I used sliced baby bella
- 1 large boneless/skinless chicken breast, about ¾ lb.
- 0 Salt/Pepper
- 0.5 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, I use Frank’s hot sauce
- 2 teaspoons honey
- 0.75 teaspoon toasted sesame seed oil
- 2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
- 6 leaves Bok Choy, roughly chopped
- 0.75 teaspoon EACH: onion powder, mustard powder
- 0.25 teaspoon ground ginger
- 0.125 teaspoon white pepper
- 1 pinch red pepper flakes
- 0 Green Onions
- 0 roughly chopped honey roasted peanuts
- 0 Soft boiled eggs, see notes
Equipment
large soup potmeat malletsilicone spatulameasuring spoonspinch bowlssoup ladle16 oz. storage containers
Tips
- Ramen: I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad!
- Note: If the ramen you use doesn't have salt like Instant Ramen does, you can use regular chicken broth instead of low sodium.
- Sodium: The noodles in this soup have a decent amount of salt, there is a distinguishable shift in the salt flavor after they’ve cooked in the soup, so low sodium broth and soy sauce is important. If you don't have that option, I would replace 1-2 cups of broth with water.
- Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well. (Mushrooms add umami to this recipe but can be omitted for non-mushroom lovers.)
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Bok Choy: I like using Bok Choy (Chinese Cabbage) in this recipe, but kale and spinach are great options as well.
- Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well
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