Description
This homemade ramen recipe delivers a flavorful, comforting bowl of soup featuring tender chicken, earthy shiitake mushrooms, crisp-tender veggies, and perfectly cooked ramen noodles. Enhanced with toasted sesame oil, garlic, ginger, and a savory chicken broth, this easy-to-make meal is perfect for a quick weeknight dinner or a cozy weekend treat. Soft boiled eggs and optional garnishes such as red pepper flakes and sesame seeds add an authentic touch to this satisfying Japanese-inspired dish.
Ingredients
Broth and Flavor Base
- 2 tablespoons toasted sesame oil (divided)
- 4 cloves garlic (minced or pressed)
- 2-inch piece fresh ginger root (peeled and grated)
- 6 cups chicken broth (low-sodium or regular chicken stock)
- 2 tablespoons low sodium soy sauce
- 1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc, etc.)
Protein and Vegetables
- 1 1/2 cups shiitake mushrooms (sliced)
- 1 pound boneless, skinless chicken breast (pounded to even thickness)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup baby bok choy (chopped)
- 2 medium carrots (sliced into julienne)
- 3 green onions (sliced)
Noodles and Garnishes
- 2 3-ounce packages ramen noodles (seasoning packets discarded)
- 2 - 4 soft boiled eggs (optional; see notes)
- Red pepper flakes (for garnish, optional)
- Sesame seeds (for garnish, optional)
- Chili sauce (for garnish, optional)
Instructions
- Cook the Mushrooms: Heat a Dutch oven over medium heat and add 1 tablespoon of toasted sesame oil. Once warm, add the sliced shiitake mushrooms and cook, stirring occasionally, until they release their juices. Remove the mushrooms from the pot and set aside.
- Cook the Chicken: Season the chicken breasts with kosher salt and ground pepper. Add the remaining tablespoon of sesame oil to the Dutch oven if needed. Place the chicken breasts in the pot and cook without moving them for 3-6 minutes until the underside is golden and the chicken easily releases from the pan. Flip the chicken and cook on the other side until fully cooked (internal temperature should reach 165°F). Remove the chicken, place it on a clean plate, and cover loosely with foil to rest.
- Deglaze and Build Flavor: Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add minced garlic and grated ginger and stir for about 30 seconds until fragrant.
- Add Broth and Simmer: Stir in chicken broth and low sodium soy sauce, then bring the mixture to a gentle simmer.
- Prepare the Noodles: While the broth simmers, bring a separate pot of water to a boil. Cook the ramen noodles for about 1 minute less than the package instructions to prevent mushiness and maintain clear broth. Drain and set aside. Alternatively, noodles can be cooked directly in the broth with an extra minute of simmering.
- Slice Chicken and Add to Broth: Slice the rested chicken breasts into strips and return them along with the reserved mushrooms to the simmering broth.
- Soft-Boil Eggs (Optional): If using, soft-boil eggs by placing them in boiling water for 6-7 minutes, then transfer to ice water before peeling and halving.
- Add Vegetables: Add julienned carrots, chopped bok choy, and sliced green onions to the broth. Simmer for 2-4 minutes for crisp-tender texture, or cook longer if preferred more tender. Alternatively, serve the vegetables raw for an authentic touch.
- Assemble the Ramen: Divide the noodles into soup bowls and ladle the hot broth with chicken and vegetables over them. Top each bowl with one or two soft-boiled egg halves. Garnish with red pepper flakes, sesame seeds, and chili sauce as desired. Serve immediately.
Notes
- Soft-boiled eggs can be prepared by boiling eggs for 6-7 minutes, then shocking them in ice water for easier peeling. Slice in half before serving atop the ramen.
- To keep the broth clear and noodles from becoming mushy, cook the noodles separately rather than directly in the broth.
- Adjust the cooking time for vegetables based on desired texture: shorter for crisp-tender, longer for softer veggies.
- Substitute chicken broth with vegetable broth to make the dish vegetarian but note that the recipe calls for chicken and chicken broth for flavor.
- Use low sodium soy sauce to control the salt level in the dish.
