This document provides a homemade ramen recipe featuring savory noodles, juicy chicken, and a flavorful broth with vegetables and seasonings, topped with a soft boiled egg and green onions. The recipe includes a detailed list of ingredients and cooking instructions, with a total prep and cook time of 50 minutes for four servings. Additional tips for ingredient substitutions and storage are also included.
This document provides a homemade ramen recipe featuring savory noodles, juicy chicken, and a flavorful broth with vegetables and seasonings, topped with a soft boiled egg and green onions. The recipe includes a detailed list of ingredients and cooking instructions, with a total prep and cook time of 50 minutes for four servings. Additional tips for ingredient substitutions and storage are also included.
This document provides a homemade ramen recipe featuring savory noodles, juicy chicken, and a flavorful broth with vegetables and seasonings, topped with a soft boiled egg and green onions. The recipe includes a detailed list of ingredients and cooking instructions, with a total prep and cook time of 50 minutes for four servings. Additional tips for ingredient substitutions and storage are also included.
This document provides a homemade ramen recipe featuring savory noodles, juicy chicken, and a flavorful broth with vegetables and seasonings, topped with a soft boiled egg and green onions. The recipe includes a detailed list of ingredients and cooking instructions, with a total prep and cook time of 50 minutes for four servings. Additional tips for ingredient substitutions and storage are also included.
Homemade Ramen - The Cozy Cook https://thecozycook.
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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!
Prep Time Cook Time Total Time
15 mins 35 mins 50 mins
Course: Soup Cuisine: American, Asian Servings: 4 people Calories: 511kcal
Author: Stephanie
• 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
• 120 g dry white wine
• 1 tablespoon butter • 3 cloves garlic minced • 1.42 kg low sodium chicken broth • 2 tablespoons low sodium soy sauce • 2 teaspoons hot sauce I use Frank’s hot sauce • 2 teaspoons honey • 0.75 teaspoon toasted sesame seed oil • 2 (3 oz.) packets instant Ramen noodles don’t use flavor packet • 6 leaves Bok Choy roughly chopped
• 0.75 teaspoon onion powder, mustard powder
• 0.25 teaspoon ground ginger • 0.13 teaspoon white pepper • 1 pinch red pepper flakes
• Green Onions • Roughly chopped honey roasted peanuts • Soft boiled eggs see notes
1. in a large soup pot over medium-high heat.
Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture. 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. Pat the chicken dry and 4. in a large soup pot over medium-high heat. 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.
1 of 2 20/01/25, 10:32 Homemade Ramen - The Cozy Cook https://thecozycook.com/wprm_print/homemade-ramen#
5. 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. and cook for 2 minutes. 7. and Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you (see notes for instructions). 8. Bring the soup to a more rapid boil, and cook for 1 minute. Reduce to a gentle simmer and Simmer until the noodles are done, about 3 minutes. 9. Transfer to serving bowls and
• 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.
• I use Maruchan or Top Ramen in this recipe but any variety of Ramen can be used. Save the seasoning packets to make my ! • If the ramen you use doesn't have salt like Instant Ramen does, you can use regular chicken broth instead of low 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. • , (or ) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but can certainly be used as well.
• is the best wine to use in this recipe, followed by , and then .
can be used if you don’t cook with wine. • I like using Bok Choy (Chinese Cabbage) in this recipe, but and are great options as well.
• Store in an airtight container and or Leftovers do freeze/reheat
well.
and is . There are in this recipe. Soft boiled eggs, peanuts, and green onions are not included.
