Description
This homemade ramen is a bowl of comfort with rich flavors from savory broth and tender noodles, perfect for a quick, hearty dinner that will warm your soul.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 8 oz. sliced baby bella Mushrooms
- 1 large Boneless, Skinless Chicken Breast
- Salt & Pepper to taste
- 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 Oil
- 2 packets Instant Ramen Noodles (without seasoning)
- 6 leaves Bok Choy, roughly chopped
- ¾ teaspoon Onion powder
- ¾ teaspoon Mustard powder
- ¼ teaspoon Ground ginger
- 1/8 teaspoon White pepper
- Pinch of Red pepper flakes
- Green Onions for garnish
- roughly chopped Honey Roasted Peanuts
- Soft Boiled Eggs
Instructions
- Heat olive oil and butter in a large pot; sauté mushrooms until golden.
- Prepare chicken by pounding it to even thickness and seasoning with salt and pepper.
- Sear chicken in the pot until golden on both sides.
- Deglaze with white wine, scraping up brown bits, and let reduce.
- Cook garlic in the pot until fragrant.
- Add broth, soy sauce, hot sauce, honey, sesame oil, and seasonings; simmer for 10 minutes.
- Boil ramen noodles in the broth, then add bok choy, mushrooms, and chicken.
- Simmer until noodles are tender; serve topped with green onions, peanuts, and soft-boiled eggs.
Notes
Soft-boiled eggs enhance the dish with a creamy texture; see specific instructions for preparation.
Substitute with gluten-free noodles and tamari for a gluten-free option.
Storage: Refrigerate broth for up to 3 days or freeze individual portions for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg