Why You’ll Love Homemade Ramen Recipe

I love this recipe because it tastes like something I’d order at a restaurant, yet it’s completely doable at home. I like that the broth develops real depth of flavor, the chicken stays juicy, and the ramen noodles soak everything up perfectly. It’s comforting, customizable, and great for both weeknights and relaxed weekends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 chicken broth
▢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

Directions

I start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. I add the mushrooms and sauté them until golden, about 4 minutes, then remove them and set them aside so they keep their texture and flavor.

I slice the chicken breast in half lengthwise to create two thinner pieces, cover them with plastic wrap, and pound them to about ½ inch thickness. I pat the chicken dry and season both sides with salt and pepper.

I heat the remaining olive oil and butter in the pot and sear the chicken for 4 to 5 minutes per side until a golden crust forms. I remove the chicken, turn off the heat, let it rest for 10 minutes, then slice it into strips.

I add the chicken broth to the pot and set the heat to medium, using a spatula to scrape up all the flavorful bits from the bottom. I let it gently simmer for a few minutes to concentrate the flavor.

I add the butter and garlic and cook for about 2 minutes until fragrant. I then pour in the remaining chicken broth, soy sauce, hot sauce, honey, sesame oil, and all of the soup seasonings. I bring everything to a gentle boil and let the broth simmer for about 10 minutes to deepen the flavor.

I bring the soup to a stronger boil, add the ramen noodles, and cook for 1 minute. I reduce the heat to a gentle simmer, then add the bok choy, cooked mushrooms, and sliced chicken. I let everything simmer together for about 3 minutes, until the noodles are tender.

I ladle the ramen into bowls and finish with green onions, chopped peanuts, and a soft-boiled egg.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes about 15 minutes, cook time is around 35 minutes, and total time comes to about 50 minutes.

Variations

I sometimes swap the chicken for shrimp or thinly sliced beef when I want something different. I like adding corn, spinach, or shredded carrots for extra vegetables. When I want more heat, I increase the hot sauce or add chili oil.

Storage/Reheating

I store leftover ramen in an airtight container in the refrigerator for up to 3 days. I reheat it gently on the stovetop, adding a splash of broth if needed. I prefer storing the noodles separately when possible so they don’t soak up too much liquid.

FAQs

Can I use rotisserie chicken instead of raw chicken?

I sometimes do and simply add it at the end to warm through.

Do I need to use instant ramen noodles?

I like them for convenience, but fresh or dried ramen noodles also work.

Can I make this vegetarian?

I substitute vegetable broth and omit the chicken, adding more mushrooms instead.

What kind of mushrooms work best?

I like baby bella mushrooms, but shiitake mushrooms add great depth too.

Is this ramen spicy?

I find it mildly spicy, but it’s easy to adjust the heat level.

Can I make this without butter?

I can replace the butter with additional olive oil if needed.

How do I make soft-boiled eggs?

I boil eggs for about 6 to 7 minutes, then transfer them to an ice bath.

Can I double the recipe?

I double it often and use a larger pot.

What if my broth tastes too strong?

I add a bit more broth to balance it out.

Can I freeze the broth?

I freeze the broth without noodles and add fresh noodles when reheating.

Conclusion

This homemade ramen is one of my favorite dishes to make when I want something warm, flavorful, and comforting. I love how customizable it is and how each bowl feels hearty and satisfying, making it a recipe I come back to again and again.