Ingredients
Equipment
Method
- In a large soup pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Add the sliced mushrooms and cook for about 4 minutes, stirring often, until golden brown. Remove the mushrooms from the pot and set aside.
- Slice the chicken breast in half horizontally to create two thinner cutlets. Place between plastic wrap and pound each to about 1/2 inch thickness with a meat mallet.
- Pat the chicken pieces dry and season well on both sides with salt and pepper.
- Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Once hot, add chicken and cook for 4–5 minutes per side, or until golden and cooked through. Transfer chicken to a plate, let it rest 10 minutes, then slice into strips.
- Pour the 1/2 cup halal chicken broth or non-alcoholic cooking wine into the pot over medium heat, scraping up any browned bits. Allow the liquid to simmer and reduce by half, about 4–5 minutes.
- Stir in 1 tablespoon butter and add the minced garlic. Cook for 2 minutes, stirring often.
- Add the 6 cups chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to develop flavor.
- For the soft-boiled eggs: Submerge eggs in cool water and bring to a gentle boil. Cook for 6 minutes, then transfer eggs to a bowl of cool water. Once cool, peel the eggs and slice in half.
- Increase the heat to bring the broth to a rapid boil. Add the ramen noodles and cook for 1 minute.
- Lower the heat to a gentle simmer and stir in bok choy, cooked mushrooms, and sliced chicken. Simmer for about 3 minutes longer, or until the noodles are done.
- Divide ramen among serving bowls. Top each with sliced green onions, chopped honey-roasted peanuts, and halved soft-boiled eggs before serving.
Nutrition
Notes
To make this dish vegetarian, use extra mushrooms or tofu and swap vegetable broth for chicken broth. Pork or shrimp can replace the chicken—just sear as you would the chicken and adjust the cook time. Store components separately in the fridge to keep noodles from soaking up the broth and becoming mushy; assemble just before serving. The broth freezes well, but add fresh noodles and toppings when reheating. For best results, cook the eggs fresh each time you serve leftovers. For more classic ramen texture, substitute fresh ramen noodles and adjust their cook time as needed.