Homemade Ramen (2024)

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This homemade Ramen recipe has savory noodles and juicy chicken in a flavorful broth with vegetables and the best seasonings! This cozy recipe is easy to make and serve with soft boiled eggs and a sprinkling of green onions.

Be sure to serve this with my No Knead Bread and try my Chickpea Soup recipe next!

Homemade Ramen

There is nothing cozier or more soothing to the soul than a warm bowl of Homemade Ramen. You’ll never use a flavor packet again once you try this protein-packed, flavorful, brothy, noodle soup.

Searing chicken in the pot adds fond (i.e. flavor!) to the soup pot right off the bat, which is then deglazed with white wine, which amps up all of the other flavors in the recipe.

Soy sauce and mushrooms add umami, a little hot sauce and honey round out the flavor profile, and the seasoning combination takes it to the next level.

There is plenty of room for vegetables in this soup, I love to use bok choy (Chinese cabbage) to mix things up, other options include kale and spinach.

And finally, those savory noodles, a soft boiled egg, roughly chopped peanuts, and some green onions! Who’s hungry?!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Heat olive oil and butter in a soup pot and sauté the mushrooms until golden on each side. Set aside.

Slice the chicken in half lengthwise to create 2 thinner slices. Tenderize it with a meat mallet and season with salt and pepper. Sear in olive oil and set aside.

Add white wine to the same skillet. Use a silicone spatula to “clean” the pot and let the liquid bubble gently until reduced by half. Add the butter and garlic.

Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Simmer while you soft boil eggs (see notes section of recipe card).Bring to a boil and add the ramen. Cook for 1 minute.

Reduce to a simmer and add the Bok Choy and cooked mushrooms and chicken. Simmer until noodles are cooked through. Transfer to serving bowls and top with roughly chopped peanuts, green onions, and soft boiled eggs.

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, (orbaby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, butwhite button can certainly be used as well. (Mushrooms add umami to this recipe but can be omitted for non-mushroom lovers.)
• Wine:Sauvignon Blancis the best wine to use in this recipe, followed byChardonnay, and thenPinot Grigio.Chicken brothcan 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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 4.5 Quart Dutch Oven– The perfect size for almost any soup recipe.
• Kitchen Scale– To weigh the chicken. This is the one I’ve had for years and I love it.
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pinch Bowls– For measuring seasonings, etc. ahead of time.
• Soup Ladle
• 16 oz. storage containersI use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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posted by Stephanie on February 20, 2023 — 110 Comments »