The moment you walk into the kitchen, the savory aroma of simmering broth wraps around you like a warm embrace. As you slice through tender chicken, the engaging textures of fresh vegetables and creamy soft-boiled eggs invite you to embark on a culinary adventure. This Homemade Ramen recipe brings the kind of cozy comfort often associated with your favorite ramen shop, right to your own dining table. Imagine dipping your chopsticks into a steaming bowl of rich broth, surrounded by colorful ingredients that tantalize both your sight and smell.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Ramen
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Homemade Ramen

Growing up, my weekends often revolved around the fragrant haze of homemade ramen bubble over the stovetop, where laughter and chatter filled the air. It’s moments like those that inspired me to recreate this experience. Whether it’s a chilly night or just a desire for something heartwarming, this Homemade Ramen is your culinary passport to a world of flavor. So, grab your apron and let’s create a bowl of joy together!

Why You’ll Love This Recipe

Simple & Quick: In just 50 minutes, you can have a bowl of delicious homemade ramen to enjoy.
Irresistible Flavor: Each slurp of this Homemade Ramen bursts with umami and layers of deliciousness.
Eye-Catching Appeal: The vibrant colors and textures make this dish as pretty as it is tasty.
Flexible Serving: Perfect for cozy dinners, casual gatherings, or meal prep to enjoy throughout the week.
Diet-Friendly Options: Easily adjustable to suit gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

2 tablespoons olive oil: A heart-healthy fat, gives a wonderful base flavor for your ramen. You can substitute with canola oil if necessary.
2 tablespoons butter: Adds richness and depth; you can switch to vegan butter for a dairy-free version.
8 oz. mushrooms (sliced baby bella): Earthy tones enhance the broth. For a lighter flavor, white button mushrooms work well, too.
1 large boneless/skinless chicken breast (about ¾ lb.): The star protein. Feel free to use tofu or seitan for a vegetarian option.
Salt/Pepper: Essential for seasoning; adjust these to your taste.
½ cup dry white wine: Helps deglaze the pot, adding a lovely acidity; you can use chicken broth as an alternative if needed.
3 cloves garlic (minced): Aromatic and flavorful, giving the dish depth. Fresh is best, but jarred may work in a pinch.
6 cups low sodium chicken broth: A flavorful base. Any broth will do, including vegetable broth for a vegan-friendly option.
2 tablespoons low sodium soy sauce: Essential for that signature umami flavor. Tamari is a great alternative for gluten-free.
2 teaspoons hot sauce: A little kick to enhance the broth. Adjust according to your spice preference.
2 teaspoons honey: Balances flavors with a touch of sweetness. Maple syrup works for a vegan alternative.
¾ teaspoon toasted sesame seed oil: Adds a nutty essence; this is crucial for authentic flavor.
2 (3 oz.) packets instant Ramen noodles: A shortcut to tender noodles; just discard the flavor packet.
6 leaves Bok Choy (roughly chopped): Adds freshness and crunch; substitute spinach or kale if you prefer.
¾ teaspoon EACH: onion powder, mustard powder: Enhance flavor profiles effortlessly.
¼ teaspoon ground ginger: A gentle spice that warms the broth.
1/8 teaspoon white pepper: For subtle heat without altering color.
1 pinch red pepper flakes: Optional heat, adjust according to your taste.
Green Onions: A beautiful garnish that adds flavor and brightness.
Roughly chopped honey roasted peanuts: For an unexpected crunch and sweetness.
Soft boiled eggs: Creamy yolks elevate any ramen bowl (instructions below).

How to Make Homemade Ramen

Heat and Sauté: Begin by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Once melted, add the sliced baby bella mushrooms. Sauté these beauties until they’re golden brown, about 4 minutes, which helps concentrate their flavor. Remove them from the pot and set aside; we want to preserve their lovely texture and color for garnishing later.

Prepare the Chicken: Take the chicken breast and slice it in half lengthwise, creating two thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet to about ½ inch thickness. Pat the chicken dry and generously season both sides with salt and pepper for enhanced flavor.

Sear the Chicken: Heat the remaining olive oil and butter in that same pot over medium-high heat. Sear the chicken in batches for 4 to 5 minutes per side, or until each piece develops a mouthwatering golden crust. Resist the urge to crowd the pot, as this ensures a perfect sear. Once done, remove the chicken and let it rest for 10 minutes before slicing it into strips of your desired size.

Add the Wine: With the heat still on medium, pour in the dry white wine, releasing all those flavorful bits stuck to the bottom of the pot. Gently scrape these fond bits with a silicone spatula—this means more flavor! Allow the wine to bubble gently and reduce for about 4 to 5 minutes. You want at least half of it to cook down to intensify the flavor.

Cook the Aromatics: Add in the butter and minced garlic, stirring carefully for about 2 minutes. The aroma here will make your mouth water; just wait till you add the broth!

Build the Broth: Stir in the chicken broth, low sodium soy sauce, hot sauce, honey, sesame oil, and spices. Bring this delightful mixture to a gentle boil and let it simmer for approximately 10 minutes. This lets all those flavors meld beautifully while you soft-boil your eggs (see notes for the perfect technique to achieve eggs with runny yolks!).

Add the Noodles: Increase the heat for a rapid boil, then carefully add the instant Ramen noodles. Let them cook for 1 minute before reducing back to a gentle simmer. Next, toss in the chopped Bok Choy along with the earlier sautéed mushrooms and chicken strips. Simmer everything together for about 3 minutes, or until the noodles are just tender.

Serve it Up: It’s time to dish out your homemade ramen! Grab your favorite bowls and ladle the savory broth, noodles, veggies, and chicken into each. Finish with a sprinkle of green onions, a handful of roughly chopped honey-roasted peanuts for crunch, and a soft-boiled egg cut in half, yolk oozing gently into the broth. Dive in and enjoy a bowl of sheer happiness!

Storing & Reheating

You can store any leftovers of your Homemade Ramen at room temperature for about 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze, place the ramen in a freezer-safe container without the eggs and freeze for up to 3 months. When you’re ready for a reheating, place it on the stove over low heat, stirring occasionally until warmed through. Be mindful that the texture of the noodles may change slightly, so feel free to add a splash of broth or water to refresh it.

Chef’s Helpful Tips

To avoid mushy noodles, cook them just until tender before adding to the broth; they’ll continue to soften.
Make sure your chicken is at room temperature before searing for an even cook.
If you’re meal prepping, keep the noodles separate until you’re ready to serve—this keeps them from getting soggy.
Want more heat? A drizzle of chili oil or a bit of additional red pepper flakes can add a delightful kick.
Experiment with different vegetables like bell peppers or carrots for added color and nutrition.
This recipe can be enhanced by incorporating a sprinkle of nori or a dash of chili powder for a bit of zing!

This Homemade Ramen is not just about feeding the belly—it’s a ceremony of flavors, colors, and textures. You can decorate each bowl differently and make it your own! Feel free to experiment with various toppings or ingredients. Don’t hesitate to make your ramen truly personalized and a reflection of your taste.

Recipe FAQs

Can I make this ramen vegetarian?

Absolutely! Just substitute the chicken with tofu or a variety of your favorite vegetables, and use vegetable broth instead of chicken broth. You can still get that rich flavor with the right seasonings and a splash of soy sauce!

What can I use instead of chicken breast?

You can switch out the chicken for pork, beef, or shrimp depending on your preference, or you can opt for a plant-based alternative like tempeh or seitan for a vegetarian option.

How do I achieve a perfect soft-boiled egg?

To make the perfect soft-boiled egg, simply boil the egg in water for 6-7 minutes, then transfer it to an ice bath to stop cooking. This timing will ensure beautifully runny yolks!

Can I make this ahead of time?

Yes, you can prepare the broth and noodles ahead of time. Just store them separately in airtight containers. Reheat when you’re ready to enjoy and assemble with fresh toppings for the best taste!

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Homemade Ramen

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese

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Description

This Homemade Ramen is a bowl of irresistible flavor and comfort, featuring tender chicken, fresh vegetables, and creamy eggs. Simple to prepare and perfect for dinner or meal prep!

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons butter
8 oz. mushrooms (sliced baby bella)
1 large boneless/skinless chicken breast (about ¾ lb.)
Salt/Pepper
½ cup dry white wine
3 cloves garlic (minced)
6 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons hot sauce
2 teaspoons honey
¾ teaspoon toasted sesame seed oil
2 (3 oz.) packets instant Ramen noodles
6 leaves Bok Choy (roughly chopped)
¾ teaspoon EACH: onion powder, mustard powder
¼ teaspoon ground ginger
1/8 teaspoon white pepper
1 pinch red pepper flakes
Green Onions
Roughly chopped honey roasted peanuts
Soft boiled eggs

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Instructions

Heat olive oil and butter in a pot.
Sauté mushrooms until golden brown, then remove.
Prepare and season chicken, then sear until golden on both sides.
Add wine, scraping the pot to deglaze.
Cook garlic, then add broth, soy sauce, hot sauce, honey, and spices.
Simmer to meld flavors.
Cook ramen noodles, then add Bok Choy, mushrooms, and chicken back to the pot.
Serve with garnishes of green onions, peanuts, and soft-boiled eggs.

Notes

Feel free to substitute ingredients to suit dietary needs, such as using vegetable broth or tofu.
For the perfect soft-boiled egg, cook for 6-7 minutes and chill in an ice bath.