Homemade Ramen

Ingredients

• 2 tbsp olive oil (divided)
• 2 tbsp butter (divided)
• 8 oz mushrooms (sliced baby bella)
• 1 boneless/skinless chicken breast (about 0.75 lb.)
• Salt/Pepper (to taste)
• 0.5 cup dry white wine
• 1 tbsp butter
• 3 cloves garlic (minced)
• 6 cup low sodium chicken broth
• 2 tbsp low sodium soy sauce
• 2 tsp hot sauce (such as Frank's)
• 2 tsp honey
• 0.75 tsp toasted sesame seed oil
• 2 packets instant Ramen noodles (3 oz each, discard flavor packet)
• 6 leaves Bok Choy (roughly chopped)
• 0.75 tsp onion powder
• 0.75 tsp mustard powder
• 0.25 tsp ground ginger
• 0.125 tsp white pepper
• red pepper flakes (1 pinch)
• Green Onions (for garnish)
• honey roasted peanuts (roughly chopped, for garnish)
• 2 Soft boiled eggs (see notes for instructions)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Pat the chicken dry and season each side with salt and pepper.

4. 4

   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.

5. 5

   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.

6. 6

   Add the butter and garlic and cook for 2 minutes.

7. 7

   Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings (onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes). Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving.

8. 8

   Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute.

9. 9

   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.

10. 10

    Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.

Notes

Soft Boiled Eggs Instructions: 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.

Nutrition per serving

• main
• soup
• ramen
• chicken
• noodles
• dinner
• cozy