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!

A bowl of Homemade Ramen with topped with soft boiled eggs and green onions.

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.

A plate of cooked mushrooms next to a plate of cooked chicken breast.

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.

Adding white wine, butter, and garlic to a soup pot.

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.

Adding broth and ramen noodles to a soup pot for homemade ramen.

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.

A soup pot with mushrooms, chicken and bok choy being added to homemade ramen soup.

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.

Homemade Ramen Soup in a bowl with a spoon in it.

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 containers I 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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Homemade Ramen in a soup bowl with chicken, mushrooms, Bok Choy, and soft boiled eggs.

Homemade Ramen

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
4.99 from 63 ratings
Servings: 4 people
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This homemade Ramen recipe has savory noodles and juicy chicken in the most flavorful broth with vegetables and seasonings. Top it off with a soft boiled egg and a sprinkling of green onions!

Ingredients

US Customary - Metric

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

  • 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.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. Soft boiled eggs, peanuts, and green onions are not included.

Nutrition

Calories: 511kcal, Carbohydrates: 39g, Protein: 27g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 1465mg, Potassium: 894mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1234IU, Vitamin C: 14mg, Calcium: 67mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Asian
Author: Stephanie