Homemade Ramen: The Ultimate Chicken and Mushroom Ramen Recipe
Introduction to Homemade Ramen
Homemade ramen is more than just a meal; it’s a comforting bowl of warmth and flavor that can transport you to a cozy corner of Japan with every slurp. This chicken and mushroom ramen recipe is not only easy to make but also packed with nutritious ingredients that are sure to satisfy your cravings. Whether you’re looking for a quick weeknight dinner or a leisurely weekend cooking project, this ramen dish will deliver delicious results.
A Personal Story Behind My Homemade Ramen Journey
As a child, I remember visiting a small ramen shop in my hometown, where the rich aromas filled the air, and the sound of bubbling broth was like music to my ears. The experience of sharing a bowl of ramen with loved ones made it more than just food; it became a cherished memory. Now, as an adult, I enjoy recreating that comforting experience in my own kitchen, and this homemade ramen recipe holds a special place in my heart.
What Makes This Homemade Ramen Recipe Special?
This recipe stands out because it combines the savory flavors of chicken and mushrooms with a rich broth that’s enhanced by garlic, soy sauce, and a hint of honey for sweetness. The addition of fresh bok choy and soft-boiled eggs elevates this dish, making it not only a meal but an experience. The best part? You can make it in just under an hour, making it a perfect option for busy nights when you still want something homemade and delicious.
The Full Homemade Ramen Recipe
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 8 oz. mushrooms, sliced
- 1 large boneless, skinless chicken breast (about ¾ lb.)
- Salt and pepper
- 1 tablespoon butter
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons hot sauce (e.g., Frank’s hot sauce)
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- 2 (3 oz.) packets instant Ramen noodles (discard flavor packet)
- 6 leaves Bok Choy, roughly chopped
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
- Green onions, for serving
- Roughly chopped honey roasted peanuts, for serving
- Soft-boiled eggs (see notes)
Instructions
- In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté until golden, about 4 minutes. Remove and set aside.
- Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and pound to ½ inch thickness using a meat mallet. Pat dry and season with salt and pepper.
- In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden. Set aside, turn off the heat, and let the chicken rest for 10 minutes before cutting into strips.
- Add the remaining butter and minced garlic, cooking for an additional 2 minutes.
- Pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings. Bring to a gentle boil and let it reduce for 10 minutes, allowing the flavors to meld together.
- Increase the heat, add the ramen noodles, and cook for 1 minute. Reduce to a simmer, then add the bok choy, sautéed mushrooms, and chicken back into the pot. Simmer until the noodles are cooked, about 3 minutes.
- Serve the soup in bowls, topped with chopped green onions, peanuts, and a soft-boiled egg for added richness.
Serving Suggestions and Variations for Homemade Ramen
This homemade ramen is delicious on its own, but you can enhance it further with a variety of options. Consider adding fresh vegetables like spinach or snap peas for extra color and nutrition. For a heartier dish, toss in some tofu or shrimp. If you like it spicy, increase the hot sauce or add some chili oil. Serve with a side of kimchi for a tangy complement.
Frequently Asked Questions About Homemade Ramen
Can I use different proteins in this ramen?
Absolutely! While this recipe features chicken, you can easily substitute it with beef, pork, or even tofu for a vegetarian version.
How do I make the perfect soft-boiled egg?
To achieve a soft-boiled egg, bring a pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Transfer them to an ice bath immediately to stop the cooking process, then peel and serve.
Can I make ramen ahead of time?
While ramen is best enjoyed fresh, you can prepare the broth and toppings in advance and assemble the bowls when you’re ready to eat. This will save you time during busy weeknights.
Is this ramen healthy?
Yes! This homemade ramen is a wholesome meal option as it’s packed with lean protein, fresh vegetables, and flavorful broth, making it a nutritious choice.
Homemade Chicken and Mushroom Ramen
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz. mushrooms, sliced
- 1 large boneless, skinless chicken breast
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons hot sauce
- 2 teaspoons honey
- 0.75 teaspoon toasted sesame seed oil
- 2 packets instant Ramen noodles discard flavor packet
- 6 leaves Bok Choy
- 0.75 teaspoon onion powder
- 0.75 teaspoon mustard powder
- 0.25 teaspoon ground ginger
- 0.125 teaspoon white pepper
- 1 pinch red pepper flakes
- Green onions, for serving
- Roughly chopped honey roasted peanuts, for serving
- Soft-boiled eggs see notes
Instructions
- In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté until golden, about 4 minutes. Remove and set aside.
- Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and pound to ½ inch thickness using a meat mallet. Pat dry and season with salt and pepper.
- In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden. Set aside, turn off the heat, and let the chicken rest for 10 minutes before cutting into strips.
- Add the remaining butter and minced garlic, cooking for an additional 2 minutes.
- Pour in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and seasonings. Bring to a gentle boil and let it reduce for 10 minutes, allowing the flavors to meld together.
- Increase the heat, add the ramen noodles, and cook for 1 minute. Reduce to a simmer, then add the bok choy, sautéed mushrooms, and chicken back into the pot. Simmer until the noodles are cooked, about 3 minutes.
- Serve the soup in bowls, topped with chopped green onions, peanuts, and a soft-boiled egg for added richness.