Ingredients
Protein and Vegetables
- 1 large boneless, skinless chicken breast (about ¾ lb.)
- 8 oz mushrooms (such as sliced baby bella)
- 6 leaves bok choy, roughly chopped
- Green onions, for serving
- Soft-boiled eggs, for serving
Broth and Seasonings
- ½ cup low-sodium chicken broth
- 6 cups low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons hot sauce
- 2 teaspoons honey
- ¾ teaspoon toasted sesame oil
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon white pepper
- 1 pinch red pepper flakes
Fats and Oils
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided + 1 tablespoon butter (extra for garlic sauté)
Other Ingredients
- 3 cloves garlic, minced
- 2 (3 oz.) packets instant ramen noodles (discard seasoning packets)
- Roughly chopped honey-roasted peanuts, for serving
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until golden, about 4 minutes. Remove mushrooms from the pot and set aside.
- Prepare Chicken: Slice the chicken breast in half lengthwise to create 2 thinner cutlets. Cover with plastic wrap and pound to ½-inch thickness. Pat dry and season both sides with salt and pepper.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in the soup pot over medium-high heat. Sear the chicken cutlets in batches for 4–5 minutes per side, until golden brown. Remove from pot and set aside. Turn off heat and let chicken rest for 10 minutes before slicing into strips.
- Deglaze Pot: Add ½ cup chicken broth to the soup pot and set heat to medium. Use a spatula to scrape up browned bits from the bottom and sides of the pot. Let simmer gently for 2–3 minutes.
- Sauté Garlic: Add 1 tablespoon butter and the minced garlic to the pot. Cook for 2 minutes until fragrant.
- Make Broth: Add the 6 cups chicken broth, soy sauce, hot sauce, honey, toasted sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes to the pot. Bring to a gentle boil and let the broth reduce slightly for about 10 minutes while preparing soft-boiled eggs.
- Cook Noodles and Vegetables: Increase heat to a rapid boil. Add the ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer and add the bok choy, sautéed mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.
- Serve: Ladle the ramen into individual bowls. Top with green onions, chopped honey-roasted peanuts, and a soft-boiled egg on each bowl for garnish and added texture.
Notes
- For softer or runnier soft-boiled eggs, reduce cooking time by 30 seconds to 1 minute.
- You can substitute the chicken breast with tofu or other protein for variations.
- Adjust the hot sauce and red pepper flakes to your desired spice level.
- Discard the seasoning packets from the ramen noodles as they contain extra salt and flavor not needed in this recipe.
- Prepare soft-boiled eggs ahead of time to streamline broth preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
