Description
Enjoy the irresistible flavors of Homemade Ramen with savory broth, juicy chicken, and a soft-boiled egg. This quick meal is perfect for cozy nights or entertaining friends.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces baby bella mushrooms, sliced
- 1 large boneless skinless chicken breast (about ¾ lb.)
- Salt and pepper to taste
- ½ cup dry white wine
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- ¼ cup low sodium soy sauce
- 1 teaspoon hot sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame seed oil
- 2 packets instant ramen noodles (discard flavor packets)
- 6 leaves bok choy, roughly chopped
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon ground ginger
- ½ teaspoon white pepper
- ¼ teaspoon red pepper flakes
- Green onions, chopped for garnish
- ¼ cup honey roasted peanuts, chopped
- 2 soft-boiled eggs, halved
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot. Sauté mushrooms until golden. Set aside.
- Slice chicken breast in half lengthwise, pound to about ½ inch thickness, season with salt and pepper.
- Sear chicken in the same pot until golden on both sides, then remove and slice after resting.
- Pour in white wine and reduce by half, scraping the pot for flavor.
- Add broth, soy sauce, hot sauce, honey, sesame oil, and spices. Bring to a gentle boil.
- Cook instant ramen noodles for 1 minute, then add bok choy, mushrooms, and chicken. Simmer for 3 minutes.
- Serve with chopped green onions, peanuts, and soft-boiled eggs.
Notes
For perfect soft-boiled eggs, cook for 6-7 minutes and cool in ice water.
Store leftovers in the fridge for up to 3 days or freeze for 3 months.
Adjust broth seasoning for personal taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg