Brothy noodle bowls inspired by casual dining favorites are often the kind of meals people crave when they want something warm, filling, and deeply satisfying. This homemade ramen delivers that same cozy experience at home with rich flavor, tender chicken, and comforting noodles.
This homemade ramen recipe features savory noodles, juicy chicken, vegetables, and a well-seasoned broth that tastes layered and balanced. It’s easy to make, comforting, and perfect for lunch or dinner on busy or slow days alike.
Searing the chicken right in the pot builds flavor from the very start. The browned bits left behind create a flavorful base that gets deglazed with white wine, helping deepen and round out the broth.
Soy sauce and mushrooms bring in umami richness, while a touch of hot sauce and honey balance heat and sweetness. The seasoning blend ties everything together for a broth that feels complex yet approachable.
There’s plenty of flexibility when it comes to vegetables. Bok choy is a favorite, but kale or spinach work just as well. Finished with savory noodles, a soft boiled egg, chopped peanuts, and green onions, this bowl is pure comfort in every bite.
Homemade Ramen
Brothy noodle bowls inspired by casual dining favorites are often the kind of meals people crave when they want something warm, filling, and deeply satisfying. This homemade ramen delivers that same cozy experience at home with rich flavor, tender chicken, and comforting noodles.
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:
- ½ 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, I use Frank’s hot sauce
- 2 teaspoons honey
- ¾ teaspoon toasted sesame seed oil
- 2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet
- 6 leaves Bok Choy, roughly chopped
Seasonings:
- ¾ teaspoon EACH: onion powder, mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
For Serving:
- Green Onions
- Roughly chopped honey roasted peanuts
- Soft boiled eggs, see notes
Instructions
Step-By-Step Instructions
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Notes
Soft-Boiled Eggs:
- Place eggs in a saucepan and cover with about 2 inches of cold water. Slowly bring to a gentle boil.
Once boiling, set a timer for 6 minutes. Use a slotted spoon to carefully transfer the eggs out right away.
Run under cold water to stop the cooking, then peel and slice in half lengthwise.
Pro Tips:
- Ramen: I typically use Maruchan or Top Ramen, but any ramen noodles will work. Save the seasoning packets for another use, like ramen noodle salad.
- Note: If your ramen doesn’t contain salt like instant ramen usually does, use regular chicken broth instead of low-sodium.
- Sodium: The noodles release salt into the soup as they cook, so using low-sodium broth and soy sauce helps keep the seasoning balanced. If that’s not available, replace 1–2 cups of broth with water.
- Mushrooms: Cremini (baby portobello) mushrooms are ideal because of their deeper color and firmer bite, but white button mushrooms are fine too. Mushrooms add umami but can be omitted if preferred.
- Wine: Sauvignon Blanc works best, followed by Chardonnay or Pinot Grigio. If you don’t cook with wine, substitute chicken broth.
- Bok Choy: Bok choy (Chinese cabbage) is my go-to, though kale or spinach are excellent alternatives.
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. This soup reheats and freezes well.
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