Description
Homemade Ramen
There’s nothing quite like a comforting bowl of Homemade Ramen to warm the soul. This easy, flavorful ramen is packed with juicy chicken, savory noodles, and a rich, umami broth. Searing the chicken right in the pot brings out extra flavor, while white wine and a combination of seasonings elevate this dish to restaurant-quality goodness. With plenty of room for veggies like bok choy, mushrooms, or even kale, this ramen can be customized to your liking. Top it off with soft boiled eggs and crunchy peanuts, and you’ll never go back to instant ramen again!
2 tbsp olive oil
2 tbsp butter, divided
8 oz mushrooms
1 large chicken breast (¾ lb), salt & pepper
½ cup dry white wine
3 cloves garlic, minced
6 cups low sodium chicken broth
2 tbsp low sodium soy sauce
2 tsp hot sauce
2 tsp honey
¾ tsp sesame oil
2 (3 oz) packets instant Ramen noodles
6 leaves Bok Choy, chopped
Directions:
1. Sauté mushrooms in oil & butter. Set aside.
2. Sear chicken, slice, and set aside.
3. Deglaze pot with wine, then add broth, soy sauce, hot sauce, honey, sesame oil, and seasonings.
4. Add ramen and cook. Add mushrooms, chicken, and bok choy.
5. Serve with soft boiled egg, peanuts, and green onions.
Prep Time: 15 mins
Kcal: 511 per serving
Step-by-Step Guide
1. Sauté the Mushrooms: In a large pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until browned. Remove and set aside.
2. Sear the Chicken: Pat the chicken breast dry and season generously with salt and pepper. Add the remaining oil and butter to the pot. Sear the chicken for 5-6 minutes per side until golden. Remove, let rest for 5 minutes, then slice thinly.
3. Build the Broth: Pour the white wine into the pot to deglaze, scraping up any browned bits. Add the minced garlic and cook for 30 seconds. Pour in the chicken broth, soy sauce, hot sauce, honey, and sesame oil. Bring to a simmer.
4. Cook Noodles & Assemble: Add the instant ramen noodles (discard seasoning packets) to the simmering broth. Cook for 2-3 minutes until tender. Stir in the reserved mushrooms, sliced chicken, and chopped bok choy. Cook for 1-2 more minutes until the bok choy is wilted.
Serving Suggestions
Ladle the hot ramen into deep bowls. Top each serving with a halved soft-boiled egg, a sprinkle of chopped roasted peanuts or sesame seeds, and thinly sliced green onions. For extra flavor, offer chili oil, extra soy sauce, or a wedge of lime on the side. This dish is best enjoyed immediately while the broth is piping hot and the noodles are perfectly springy.
How-to Summary
To make homemade ramen, first sauté mushrooms and sear chicken for deep flavor. Deglaze the pot with white wine, then build a savory broth with chicken stock, soy sauce, hot sauce, honey, and sesame oil. Simmer instant ramen noodles directly in the broth, then add back the cooked mushrooms, chicken, and fresh bok choy. Finish with classic toppings like a soft-boiled egg and crunchy peanuts.
Frequently Asked Questions
Can I make this ramen vegetarian? Absolutely. Omit the chicken, use vegetable broth, and add extra mushrooms or tofu for protein. Use a splash of rice vinegar instead of wine for acidity.
What can I use instead of white wine? Substitute with an equal amount of additional chicken broth or a mix of broth with a teaspoon of rice vinegar or lemon juice.
How do I store and reheat leftovers? Store broth, noodles, and toppings separately if possible. Reheat the broth component gently on the stove, then add noodles and toppings to warm through. The noodles will soften significantly if stored in the broth.
Can I use different noodles? Yes. Fresh or dried ramen noodles are ideal. For a gluten-free option, use rice noodles or kelp noodles, adjusting the cooking time as directed on their package.
How do I make the perfect soft-boiled egg? Bring a pot of water to a boil. Gently lower room-temperature eggs into the water and boil for 6-7 minutes. Immediately transfer to an ice bath. Peel carefully once cooled.
Common Mistakes to Avoid
- Overcooking the Noodles: Add the instant noodles last and only cook until just tender, as they will continue to soften in the hot broth.
- Skipping the Deglazing Step: Deglazing the pot with wine after searing the chicken is crucial for incorporating all the flavorful browned bits into the broth.
- Using High-Sodium Ingredients: Since the broth reduces, using low-sodium broth and soy sauce prevents the final dish from becoming excessively salty.
- Crowding the Pot When Searing: Ensure the chicken breast has plenty of space in the pot to achieve a proper sear and golden crust, not steam.
Conclusion
This homemade ramen recipe proves that creating a deeply flavorful, restaurant-style bowl at home is both achievable and rewarding. By building layers of flavor through searing and a well-balanced broth, you create a foundation that far surpasses any instant packet. The customizable nature of the toppings and vegetables makes it a perfect canvas for your preferences. Once you experience the rich, umami-packed results, this comforting dish is sure to become a regular in your cooking repertoire.