Homemade Ramen

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

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

1/4 cup apple cider vinegar and 1/4 cup of broth. Or 1/2 cup broth or 1/2 cup dry white wine

1 tablespoon butter

3 cloves garlic (minced)

8 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

6oz Ramen noodles

6 leaves Bok Choy (roughly chopped) or 1 baby bok choy

¾ teaspoon onion powder

3/4 teaspoon mustard powder

1/8 teaspoon white pepper

Green Onions

Hard boiled eggs

Franks Red Hot Sauce (Serve on side to add to taste)

Directions

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. Do the same for carrots and corn and fry them until carrot's soft and corn is slightly cooked. 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. Or just cut the chicken into multiple thin slices and don't pound it.

3. Pat the chicken dry and season each side with salt and pepper.

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. Add the Apple cider vinegar or broth or wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine/vinegar/broth bubble gently and reduce by half, 4-5 minutes.

6. Add the butter and garlic and cook for 2 minutes.

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.

8. Bring the soup to a more rapid boil, add the Ramen, and bok choy and cook for about 4 minutes until noodles are done.

9. transfer soup to serving bowls and then place in chicken, mushrooms, carrots, corn, a hard boiled egg (cut in half), and then top with green onions.

10. serve with hot sauce on the table for people to add as much as they want.

Nutrition

• Calories: 511 kcal
• Total Fat: 27 g
• Saturated Fat: 11 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.4 g
• Cholesterol: 59 mg
• Sodium: 1465 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 27 g