Homemade Ramen

Instructions

1. 01

   Heat a Dutch oven over medium heat, add one tablespoon of sesame oil. Once it’s warm, add the mushrooms and allow them to cook, stirring occasionally, until the juices are released. Remove the mushrooms and set aside.

2. 02

   Season the chicken with salt and pepper. Add the remaining sesame oil (if needed) to the pan, and add the chicken breasts. Allow them to cook without disturbing them, 3-6 minutes. Then flip over and cook on the other side until cooked through (based on thickness, make sure they reach 165°F). Remove the chicken and place it on a clean plate, covered with foil to rest while you prepare the rest of the soup.

3. 03

   Deglaze the pan with white wine. Add the garlic and ginger and stir until fragrant, about 30 seconds.

4. 04

   Add chicken broth and soy sauce and bring to a simmer.

5. 05

   While the broth is simmering, bring another pan of water to a boil. Add the ramen noodles and cook for about 1 minute less than directed. This method is preferred as it will keep the broth more clear and your noodles won't be as mushy. But feel free to cook the noodles right in the broth, adding an extra minute to your simmering, until al dente. Using a strainer (if making noodles seperately), drain the noodles and set aside. Slice the chicken into strips and add it to the broth and mushrooms.

6. 06

   Now is a great time to soft-boil your egg, if using.

7. 07

   Add the carrots, bok choy, and green onions, simmer for 2-4 minutes for crisp tender veggies, longer if you like fully cooked veggies. We like them crisp-tender and typically simmer just 4 minutes or so. Many authentic recipes actually serve the veggies raw on top of the hot ramen, so make it yours!

8. 08

   Finally, add the noodles to the broth. Serve in soup bowls and add 1 or 2 halves of the soft-boiled egg, garnish with sesame seeds, red pepper flakes, and/or chili sauce.