Homemade Ramen

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Adapted from TheCozyCook *****USE LOW SODIUM SOY SAUCE AND CHICKEN BROTH/BULLION

Ingredients

Mushrooms & Chicken

2 tablespoons olive oil divided
2 tablespoons butter divided
8 oz. mushrooms I used sliced baby bella
1 large boneless/skinless chicken breast about ¾ lb.
Salt/Pepper

Soup

¾ cup dry white wine
1 tablespoon butter
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 (without flavor packets) or 1 large package of ramen noodles from Asian foods aisle
1 shallot thinly sliced
6 leaves Bok Choy roughly chopped and optional

Seasonings

¾ teaspoon onion powder
¾ teaspoon mustard powder
¼ teaspoon ground ginger
⅛ teaspoon white pepper
1 pinch red pepper flakes

For Serving

Green Onions
Roughly chopped honey roasted peanuts
Soft boiled eggs see notes

Instructions

Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
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 ½ inch thick.
Pat the chicken dry and season each side with salt and pepper.
Heat remaining olive oil and butter in a large soup pot over medium-high heat. Sear the chicken in batches 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.
Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
Add the butter and garlic and cook for 2 minutes.
Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).
Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chicken. Simmer until the noodles are done, about 3 minutes.
Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.

Notes

Soft Boiled Eggs:
Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a gentle boil.
Set a timer for 6 minutes, use a slotted spoon to remove them immediately after.
Rinse them under cool running water to stop the cooking process, then peel and slice in half lengthwise.
Pro Tips:
Ramen: 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!
Note: If the ramen you use doesn't have salt like Instant Ramen does, you can use regular chicken broth instead of low sodium.
Sodium: The noodles in this soup have a decent amount of salt, there is a distinguishable shift in the salt flavor after they’ve 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.
Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well. (Mushrooms add umami to this recipe but can be omitted for non-mushroom lovers.)
Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
Bok Choy: I like using Bok Choy (Chinese Cabbage) in this recipe, but kale and spinach are great options as well.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.