Flavorful Asian-inspired soup (Print Version)
# Ingredients:
→ Mushrooms & Chicken
01 -
2 tablespoons olive oil, divided
02 -
2 tablespoons butter, divided
03 -
8 oz. mushrooms (I used sliced baby bella)
04 -
1 large boneless/skinless chicken breast, about ¾ lb.
05 -
Salt/Pepper
→ Soup
06 -
½ cup dry white wine
07 -
1 tablespoon butter
08 -
3 cloves garlic, minced
09 -
6 cups low sodium chicken broth
10 -
2 tablespoons low sodium soy sauce
11 -
2 teaspoons hot sauce (I use Frank's hot sauce)
12 -
2 teaspoons honey
13 -
¾ teaspoon toasted sesame seed oil
14 -
2 (3 oz.) packets instant Ramen noodles (don't use flavor packet)
15 -
6 leaves Bok Choy, roughly chopped
→ Seasonings
16 -
¾ teaspoon EACH: onion powder, mustard powder
17 -
¼ teaspoon ground ginger
18 -
1/8 teaspoon white pepper
19 -
1 pinch red pepper flakes
→ For Serving
20 -
Green Onions
21 -
Roughly chopped honey roasted peanuts
22 -
Soft boiled eggs
# Instructions:
01 -
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until they're golden brown, about 4 minutes. Remove and set aside to retain their color, flavor, and texture.
02 -
Slice the chicken breast in half lengthwise to create 2 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound it to about ½ inch thick. Pat the chicken dry and season both sides with salt and pepper.
03 -
In the same pot, heat the remaining olive oil and butter over medium-high heat. Sear the chicken for 4-5 minutes per side until a nice golden crust has developed. Remove from the pot, turn off the heat, and let the chicken rest for 10 minutes before cutting it into strips.
04 -
Add the white wine to the pot and set the heat to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot. Let the wine bubble gently and reduce by half, about 4-5 minutes.
05 -
Add the butter and minced garlic to the pot and cook for 2 minutes. Then add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and all the seasonings (onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes).
06 -
Bring the broth to a gentle boil and let it reduce and concentrate for about 10 minutes. While the broth is reducing, you can prepare soft boiled eggs for serving if desired.
07 -
Bring the soup to a more rapid boil, add the Ramen noodles, and cook for 1 minute. Reduce to a gentle simmer and add the chopped Bok Choy along with the reserved mushrooms and sliced chicken. Simmer until the noodles are tender, about 3 minutes.
08 -
Ladle the ramen into serving bowls and top with sliced green onions, roughly chopped honey roasted peanuts, and a halved soft-boiled egg if desired.
# Notes:
01 -
For perfect soft-boiled eggs: Cover eggs with cool water in a pot, bring to a gentle boil, and cook for exactly 6 minutes. Immediately rinse under cool water to stop cooking, then peel and slice in half.
02 -
Use low sodium broth and soy sauce since the ramen noodles already contain salt.
03 -
Sauvignon Blanc is the best wine for this recipe, but chicken broth can be substituted if you don't cook with wine.