Craving a warm, comforting bowl that tastes like it took hours to make, but actually comes together quickly? This homemade ramen soup recipe is your new weeknight hero! It’s packed with incredible flavors, featuring tender chicken, savory mushrooms, and perfectly cooked noodles. Get ready to enjoy a deeply satisfying meal that’s simple enough for any home cook.
Why You’ll Love This Ramen Soup
- Quick and Satisfying: Enjoy a gourmet-tasting meal in under an hour, perfect for busy evenings.
- Deep, Rich Umami Flavor: The broth develops a complex, savory taste that’s incredibly satisfying. For more information on this fundamental taste, learn about the science of umami.
- Customizable with Toppings: Easily tailor your bowl with your favorite additions for endless variety.
- Better Than Takeout Simplicity: Achieve restaurant-quality results right in your own kitchen without the fuss.
- Perfect for Weeknight Dinners: This flavorful noodle soup is hearty enough to please the whole family any night of the week.
Ingredients
Gather your ingredients to create this delicious, comforting bowl of ramen soup. The perfect balance of savory, sweet, and spicy awaits!
For the Chicken & Mushrooms:
- 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
For the Broth:
- 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
- ¾ teaspoon EACH: onion powder, mustard powder
- ¼ teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1 pinch red pepper flakes
For Serving:
- 2 (3 oz.) packets instant Ramen noodles (don’t use flavor packet)
- 6 leaves Bok Choy (roughly chopped)
- Green Onions (sliced)
- Roughly chopped honey roasted peanuts
- Soft boiled eggs (halved)
Notes & Substitutions
You can use cremini, button, or shiitake mushrooms for this recipe; choose your favorite! Feel free to substitute boneless, skinless chicken thighs for the breast if you prefer. Always opt for low-sodium chicken broth and soy sauce to control the saltiness. If you’re gluten-free, use tamari instead of soy sauce. Spinach or Swiss chard make excellent alternatives for Bok Choy. Experiment with other toppings like corn, seaweed, or a drizzle of chili oil for your noodle dish.
Equipment
- Large soup pot or Dutch oven
- Meat mallet (optional but recommended for even cooking)
- Silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Instructions
- Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until they are golden brown, about 4 minutes. Remove the cooked mushrooms and set them aside to retain their texture and flavor.
- Prepare Chicken: Slice the large chicken breast in half lengthwise to create two thinner cutlets. Cover these with plastic wrap and use the textured side of a meat mallet to pound them to an even ½ inch thickness. This helps the chicken cook quickly and evenly for your homemade ramen soup.
- Sear Chicken: Pat the chicken pieces dry with paper towels and season both sides generously with salt and pepper. Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in the same large soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a beautiful golden crust develops. Remove the chicken, turn off the heat, and let it rest for 10 minutes before slicing it into strips of your desired size.
- Deglaze Pan: Add the ½ cup dry white wine to the warm pot and set the heat to medium. Use a silicone spatula to scrape up all the delicious browned bits stuck to the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, which usually takes 4-5 minutes.
- Build Broth Base: Add the remaining 1 tablespoon of butter and the minced garlic to the pot. Cook for about 2 minutes, until the garlic is fragrant, stirring constantly to prevent burning.
- Simmer Broth: Pour in the 6 cups low sodium chicken broth, 2 tablespoons low sodium soy sauce, 2 teaspoons hot sauce, 2 teaspoons honey, ¾ teaspoon toasted sesame oil, and all the soup seasonings (onion powder, mustard powder, ground ginger, white pepper, red pepper flakes). Bring the mixture to a gentle boil, then reduce the heat to a simmer and let the broth reduce and concentrate for 10 minutes. Use this time to prepare your soft-boiled eggs for serving.
- Cook Noodles & Veggies: Increase the heat to bring the soup to a more rapid boil. Add the 2 packets of instant ramen noodles (discard the flavor packets) and cook for 1 minute.
- Finish Soup: Reduce the heat to a gentle simmer. Add the roughly chopped Bok Choy, the previously cooked mushrooms, and the sliced chicken strips. Simmer for another 3 minutes, or until the noodles are tender and the Bok Choy is slightly wilted.
- Serve: Ladle the hot ramen soup into individual serving bowls. Top each bowl generously with sliced green onions, roughly chopped honey roasted peanuts, and a halved soft-boiled egg.
Pro Tips & Troubleshooting
- Mushroom Technique: Don’t crowd the pan when sautéing mushrooms. This allows them to brown beautifully instead of steaming, locking in the best flavor for your noodle soup.
- Chicken Searing: Achieve a good, golden crust on the chicken. This crust adds a crucial layer of savory flavor to the overall dish.
- Broth Concentration: Don’t skip the broth simmering step. Reducing the broth concentrates the flavors, creating a rich and complex base.
- Noodle Timing: Instant ramen cooks very fast. Add the noodles only at the end and cook just until tender to avoid a mushy texture. The ideal ramen noodle texture is a balance of firmness and chewiness, as discussed in the science behind ramen noodles.
- Soft Boiled Eggs: For perfect jammy yolks, gently lower cold eggs into boiling water. Cook for 6-7 minutes, then immediately transfer to an ice bath for 5 minutes before peeling.
- Deglazing: Fully scrape up all the browned bits from the bottom of the pot. These bits are pure flavor and essential for a deeply delicious broth.
Serving, Storage, & Variations
For extra freshness, garnish your ramen soup with fresh cilantro or a sprinkle of nori (seaweed) flakes. A dash of chili oil adds a lovely kick! Store any leftover broth and cooked chicken separately from the noodles and toppings. Reheat the broth gently on the stovetop and add freshly cooked noodles and prepared toppings just before serving for the best texture. You can make components like the broth and cooked chicken ahead of time, assembling bowls as needed. For a vegetarian variation, use vegetable broth, omit the chicken, and add crispy pan-fried tofu. Increase the hot sauce or add a drizzle of sriracha to individual bowls for an extra spicy kick.
Nutrition
This flavorful ramen bowl provides a good source of protein from the chicken and eggs, while the various vegetables contribute vitamins and fiber. The broth base offers a comforting warmth without excessive calories. Remember, nutritional information can vary based on specific ingredients and portion sizes, so these are general estimates.
| Nutrient | Per Serving (Est.) |
|---|---|
| Calories | 480 kcal |
| Protein | 35g |
| Fat | 25g |
| Carbs | 30g |
| Sodium | 1100mg |
FAQ
- Can I use fresh ramen noodles?
- Yes, you can! Cook fresh noodles according to package directions, typically separately, then add them to your finished soup bowls. This prevents them from overcooking and becoming mushy in the broth.
- How do I make the soft-boiled eggs?
- Gently lower cold eggs into boiling water and cook for exactly 6.5 minutes for jammy yolks. Immediately transfer them to an ice bath for 5 minutes before peeling.
- Can I make this soup vegetarian?
- Absolutely! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add pan-fried tofu, edamame, or extra mushrooms for a hearty plant-based ramen soup.
- Is this soup spicy?
- The recipe has a mild warmth from the hot sauce and red pepper flakes. You can easily adjust the spice level by adding more or less hot sauce to your preference.
- What other toppings can I add?
- Consider adding corn, bamboo shoots, a sprinkle of furikake, or even a spoonful of kimchi for extra flavor and texture.
Conclusion
This easy homemade ramen soup recipe proves that incredible flavor doesn’t have to be complicated. With simple steps and readily available ingredients, you can create a comforting, hearty meal that tastes far superior to takeout. Don’t be intimidated; give this delightful recipe a try tonight. We’re confident it will become a new family favorite that you’ll make again and again!
