Homemade Ramen

50 mins
Serves 4
https://thecozycook.com/homemade-ramen/

Directions

  1. 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.
  2. 2Heat 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.
  3. 3Heat 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.
  4. 4Slice 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.
  5. 5Slice 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.
  6. 6Slice 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.
  7. 7Pat the chicken dry and season each side with salt and pepper.
  8. 8Pat the chicken dry and season each side with salt and pepper.
  9. 9Pat the chicken dry and season each side with salt and pepper.
  10. 10Heat 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.
  11. 11Heat 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.
  12. 12Heat 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.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Add the butter and garlic and cook for 2 minutes.
  17. 17Add the butter and garlic and cook for 2 minutes.
  18. 18Add the butter and garlic and cook for 2 minutes.
  19. 19Add 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).
  20. 20Add 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).
  21. 21Add 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).
  22. 22Bring 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.
  23. 23Bring 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.
  24. 24Bring 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.
  25. 25Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
  26. 26Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.
  27. 27Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 2 tablespoons butter, divided
  • 2 tablespoons butter, divided
  • 8 oz mushrooms, I used sliced baby bella
  • 8 oz mushrooms, I used sliced baby bella
  • 8 oz mushrooms, I used sliced baby bella
  • 1 large boneless/skinless chicken breast, about ¾ lb.
  • 1 large boneless/skinless chicken breast, about ¾ lb.
  • 1 large boneless/skinless chicken breast, about ¾ lb.
  • 0 Salt/Pepper
  • 0 Salt/Pepper
  • 0 Salt/Pepper
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 6 cups low sodium chicken broth
  • 6 cups low sodium chicken broth
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons hot sauce, I use Frank’s hot sauce
  • 2 teaspoons hot sauce, I use Frank’s hot sauce
  • 2 teaspoons hot sauce, I use Frank’s hot sauce
  • 2 teaspoons honey
  • 2 teaspoons honey
  • 2 teaspoons honey
  • 0.75 teaspoon toasted sesame seed oil
  • 0.75 teaspoon toasted sesame seed oil
  • 0.75 teaspoon toasted sesame seed oil
  • 2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
  • 2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
  • 2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
  • 6 leaves Bok Choy, roughly chopped
  • 6 leaves Bok Choy, roughly chopped
  • 6 leaves Bok Choy, roughly chopped
  • 0.75 teaspoon EACH: onion powder, mustard powder
  • 0.75 teaspoon EACH: onion powder, mustard powder
  • 0.75 teaspoon EACH: onion powder, mustard powder
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon white pepper
  • 0.125 teaspoon white pepper
  • 0.125 teaspoon white pepper
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 0 Green Onions
  • 0 Green Onions
  • 0 Green Onions
  • 0 roughly chopped honey roasted peanuts
  • 0 roughly chopped honey roasted peanuts
  • 0 roughly chopped honey roasted peanuts
  • 0 Soft boiled eggs, see notes
  • 0 Soft boiled eggs, see notes
  • 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