{"id":7090,"date":"2025-04-01T19:54:43","date_gmt":"2025-04-01T19:54:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7090"},"modified":"2025-04-01T19:54:45","modified_gmt":"2025-04-01T19:54:45","slug":"home-made-ramen","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/home-made-ramen\/","title":{"rendered":"Home-Made Ramen"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Home-Made Ramen<\/span><\/h2>\n
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This homemade Ramen recipe has savory noodles and juicy chicken in the most flavorful broth with vegetables and seasonings. Top it off with a soft boiled egg and a sprinkling of green onions! <\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Stephanie – The Cozy Cook<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Mushrooms & Chicken<\/span><\/h4>
  • 2<\/span> tablespoons<\/span> olive oil<\/span> divided<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span> divided<\/span><\/li>
  • 8<\/span> oz.<\/span> mushrooms<\/span> (I used sliced baby bella)<\/span><\/li>
  • 1<\/span> large<\/span> boneless\/skinless chicken breast<\/span> (about \u00be lb.)<\/span><\/li>
  • Salt\/Pepper<\/span><\/li><\/ul><\/div>

    <\/span>Soup<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> dry white wine<\/span><\/li>
    • 1<\/span> tablespoon<\/span> butter<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
    • 6<\/span> cups<\/span> low sodium chicken broth<\/span><\/li>
    • 2<\/span> tablespoons<\/span> low sodium soy sauce<\/span><\/li>
    • 2<\/span> teaspoons<\/span> hot sauce<\/span> (I use Frank\u2019s hot sauce)<\/span><\/li>
    • 2<\/span> teaspoons<\/span> honey<\/span><\/li>
    • \u00be<\/span> teaspoon<\/span> toasted sesame seed oil<\/span><\/li>
    • 2<\/span> (3oz.) packets<\/span> instant Ramen noodles<\/span> (don\u2019t use flavor packet)<\/span><\/li>
    • 6<\/span> leaves<\/span> Bok Choy<\/span> roughly chopped<\/span><\/li><\/ul><\/div>

      <\/span>Seasonings<\/span><\/h4>
      • \u00be<\/span> teaspoon<\/span> EACH: onion powder<\/span> mustard powder<\/span><\/li>
      • \u00bc<\/span> teaspoon<\/span> ground ginger<\/span><\/li>
      • \u215b<\/span> teaspoon<\/span> white pepper<\/span><\/li>
      • 1<\/span> pinch<\/span> red pepper flakes<\/span><\/li><\/ul><\/div>

        <\/span>For Serving<\/span><\/h4>
        • Green Onions\/Scallions<\/span><\/li>
        • Roughly chopped honey roasted peanuts<\/span><\/li>
        • Soft boiled eggs<\/span> see notes<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>
          • Heat 1 tablespoon olive oil and 1 tablespoon of butter<\/strong> in a large soup pot over medium-high heat. Add the mushrooms. <\/strong>Saut\u00e9 until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.<\/span><\/div><\/li>
          • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to \u00bd inch thick.<\/div><\/li>
          • Pat the chicken dry and season each side with salt and pepper<\/strong>.<\/span><\/div><\/li>
          • Heat remaining olive oil and butter <\/strong>in a large soup pot over medium-high heat. Sear the chicken in batches<\/strong> for 4-5 minutes per side, until a golden crust has developed. Set aside turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.<\/span><\/div><\/li>
          • Add the wine<\/strong> and set the heat to medium. Use a silicone spatula to \u201cclean\u201d the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.<\/span><\/div><\/li>
          • Add the butter and garlic<\/strong> and cook for 2 minutes.<\/span><\/div><\/li>
          • Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings<\/strong>. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving<\/strong> (see notes for instructions).<\/span><\/div><\/li>
          • Bring the soup to a more rapid boil, add the Ramen<\/strong>, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken<\/strong>. Simmer until the noodles are done, about 3 minutes.<\/span><\/div><\/li>
          • Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.<\/strong><\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>
            Soft Boiled Eggs:<\/strong><\/span>
            <\/div>\n
              \n
            • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a gentle boil.<\/li>\n
            • Set a timer for 6 minutes, use a slotted spoon to remove them immediately after.<\/li>\n
            • Rinse them under cool running water to stop the cooking process, then peel and slice in half lengthwise.<\/li>\n<\/ul>\n
              \nPro Tips:<\/strong><\/span>
              <\/div>\n
                \n
              • Ramen: <\/b><\/em>I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my Ramen Noodle Salad<\/strong>!\u00a0<\/li>\n
              • Note:<\/strong> <\/em>If the ramen you use doesn’t have salt like Instant Ramen does, you can use regular chicken broth instead of low sodium.<\/li>\n
              • Sodium:<\/strong><\/em> The noodles in this soup have a decent amount of salt, there is a distinguishable shift in the salt flavor after they\u2019ve cooked in the soup, so low sodium broth and soy sauce is important. If you don’t have that option, I would replace 1-2 cups of broth with water.<\/li>\n
              • Mushrooms:<\/strong><\/em>\u00a0Cremini<\/strong>, (or\u00a0baby portobella<\/strong>) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but\u00a0white button<\/strong> can certainly be used as well. (Mushrooms add umami<\/strong> to this recipe but can be omitted for non-mushroom lovers.)<\/em><\/li>\n
              • Wine:<\/em>\u00a0Sauvignon Blanc<\/strong>\u00a0is the best wine to use in this recipe, followed by\u00a0Chardonnay<\/strong>, and then\u00a0Pinot Grigio<\/strong>.\u00a0Chicken broth<\/strong>\u00a0can be used if you don\u2019t cook with wine.<\/li>\n
              • Bok Choy:\u00a0<\/strong><\/em>I like using Bok Choy (Chinese Cabbage) in this recipe, but kale<\/strong> and spinach<\/strong> are great options as well.\u00a0<\/li>\n<\/ul>\n
                \nStorage:<\/strong><\/span>
                <\/div>\n
                  \n
                • Store in an airtight container and refrigerate for up to 3 days<\/strong> or freeze for up to 3 months.\u00a0<\/strong>Leftovers do freeze\/reheat well.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7087,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[2019,2881,136,1209,2505,696,132,697],"tags":[],"class_list":["post-7090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-boiled","category-entree","category-japanese","category-lunch","category-snack","category-soup","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/04\/Homemade-Ramen-1-.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7090"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7090\/revisions"}],"predecessor-version":[{"id":7091,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7090\/revisions\/7091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7087"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}