Homemade Ramen

INGREDIENTS

• 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
• 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)
• ¾ teaspoon EACH: onion powder, mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes
• Green Onions
• Roughly chopped honey roasted peanuts
• Soft boiled eggs (see notes)

INSTRUCTIONS

1. 1 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.
2. 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. 3 Pat the chicken dry and season each side with salt and pepper.
4. 4 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.
5. 5 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.
6. 6 Add the butter and garlic and cook for 2 minutes.
7. 7 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).
8. 8 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.
9. 9 Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.

NUTRITION

Calories: 511 kcalkcal | Carbohydrates: 39 gg | Protein: 27 gg | Fat: 27 gg | Fiber: 2 gg | Sugar: 6 gg