Warm up your soul with this Homemade Ramen featuring tender chicken, savory noodles, and a rich, umami-packed broth loaded with vegetables and seasonings. This easy-to-make recipe is perfect for weeknight dinners and meal prepping!
Don’t forget to serve it alongside my No Knead Bread for the ultimate cozy meal, and check out my Chickpea Soup recipe next!
Introduction: Homemade Ramen
There’s nothing like a steaming bowl of Homemade Ramen to make you feel warm and comforted. Gone are the days of flavor packets—this version takes Ramen to a whole new level with a savory broth, tender chicken, soft boiled eggs, and perfectly cooked noodles. Packed with protein, vegetables, and bold seasonings, this Ramen recipe is satisfying, wholesome, and easy to prepare.
The best part? It’s incredibly versatile. You can customize it by adding your favorite greens like bok choy, kale, or spinach. Plus, the mushrooms and a splash of soy sauce add that crave-worthy umami flavor that makes this dish irresistible.
Ingredients
For the Ramen Soup:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz mushrooms (Cremini or Baby Bella preferred)
- 2 boneless, skinless chicken breasts (or thighs)
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or chicken broth)
- 4 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon hot sauce (optional)
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 4 packs instant ramen noodles (discard seasoning packets)
- 2 heads baby bok choy, roughly chopped
- 2 soft boiled eggs, halved
- 1/4 cup chopped peanuts (for garnish)
- 2 green onions, chopped (for garnish)
How to Make Homemade Ramen
- Sauté the Mushrooms: Heat olive oil and butter in a large pot over medium-high heat. Add the mushrooms and sauté until golden brown on each side. Remove and set aside.
- Cook the Chicken: Slice chicken breasts in half lengthwise and tenderize with a meat mallet. Season with salt and pepper, then sear in the same pot until golden on both sides. Set the chicken aside.
- Deglaze the Pot: Pour the white wine into the pot and scrape up any browned bits with a spatula (this adds flavor!). Let it simmer until the liquid reduces by half, then add minced garlic and cook for 1 minute.
- Prepare the Broth: Add the chicken broth, soy sauce, hot sauce, honey, and sesame oil to the pot. Bring to a boil, then reduce heat and simmer.
- Cook the Noodles: Add the ramen noodles to the simmering broth and cook for 1 minute. Stir in the bok choy, mushrooms, and chicken. Simmer until noodles are fully cooked.
- Serve: Ladle the ramen into bowls. Top with halved soft boiled eggs, chopped peanuts, and green onions. Serve hot and enjoy!
Tips for Making Perfect Homemade Ramen
- Choose the Right Ramen: Maruchan or Top Ramen noodles work best for this recipe. You can save the seasoning packets to use in another dish like my Ramen Noodle Salad!
- Low-Sodium Option: Instant ramen noodles can be quite salty, so opt for low-sodium broth and soy sauce. If your broth still tastes salty, replace 1-2 cups with water.
- Substitute Chicken Broth for Wine: Don’t have wine? Chicken broth works as a great substitute when deglazing the pot.
- Mushroom Options: Use Cremini (Baby Bella) mushrooms for a richer flavor. White button mushrooms work too but are milder.
- Greens: If you can’t find bok choy, kale and spinach are great alternatives that add a nutritious boost.
- Eggs: Soft boiled eggs add extra richness to the ramen. Boil them for about 6 minutes for a perfectly gooey yolk.
FAQ:
Q: Can I use pre-cooked chicken instead of fresh?
A: Absolutely! Pre-cooked rotisserie chicken is a great timesaving option. Just shred it and add it during the last few minutes of simmering.
Q: How do I make this vegetarian?
A: You can easily make this ramen vegetarian by swapping the chicken for tofu or tempeh and using vegetable broth instead of chicken broth.
Q: Can I freeze leftovers?
A: Yes, this ramen freezes very well. Store it in an airtight container for up to 3 months. Just make sure to freeze the broth and noodles separately so the noodles don’t get mushy.
Conclusion
Homemade Ramen is the perfect blend of comfort and nutrition in one bowl. With tender chicken, savory broth, and just the right amount of spice, this ramen recipe is easy enough for a weeknight but packed with flavor that will impress any dinner guest. Whether you’re looking for a cozy lunch or a satisfying dinner, this recipe will surely become a household favorite.
Don’t forget to try this with my No Knead Bread for a complete, cozy meal!