This homemade Ramen recipe has savory noodles and juicy chicken in the most flavorful broth with vegetables and seasonings.

Scale

Mushrooms & Chicken

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 oz. mushrooms, sliced baby bella

1 large chicken breast

Salt/Pepper

Soup

1/2 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

3/4 teaspoon toasted sesame oil

2 instant Ramen noodle packs

6 leaves bok choy, chopped

Seasonings

3/4 teaspoon onion powder

3/4 teaspoon mustard powder

1/4 teaspoon ground ginger

1/8 teaspoon white pepper

Pinch red pepper flakes

For Serving

Green onions

Honey roasted peanuts

Soft boiled eggs

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1. Heat olive oil and butter and sauté mushrooms until golden.

2. Slice chicken in half, pound to 1/2 inch thick, season with salt and pepper.

3. Sear chicken until golden, rest, then slice.

4. Deglaze pot with wine and reduce by half.

5. Add butter and garlic; cook 2 minutes.

6. Add broth, soy sauce, hot sauce, honey, sesame oil, and seasonings; simmer 10 minutes.

7. Boil eggs while broth reduces.

8. Add ramen and cook 1 minute.

9. Add bok choy, mushrooms, and chicken; simmer until noodles finish.

10. Serve with green onions, peanuts, and soft-boiled egg.

Soft boil eggs for 6 minutes for jammy centers.