Instructions

Step 1: Prepare the Broth

• In a large pot, combine chicken broth, soy sauce, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
• Let it simmer for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
• Gradually stir in heavy cream or coconut milk until fully incorporated. Reduce heat to low and keep warm.

Step 2: Cook the Chicken

• Season chicken with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium heat.
• Sauté chicken until golden brown and cooked through (about 6–8 minutes per side). Alternatively, poach chicken in simmering water or broth for 15–20 minutes.
• Once cooked, shred or slice the chicken into bite-sized pieces.

Step 3: Cook the Noodles

• Bring a pot of water to a boil. Add ramen noodles and cook according to package instructions (usually 3–7 minutes).
• Drain and rinse under cold water to prevent sticking. Set aside.

Step 4: Assemble the Ramen

• Reheat the creamy broth gently over low heat.
• Divide cooked noodles among bowls. Ladle hot broth over the noodles.
• Add shredded/sliced chicken evenly across the bowls.

Step 5: Garnish and Serve

• Top each bowl with fresh scallions, soft-boiled eggs, bok choy, sesame seeds, and chili oil as desired.
• Serve immediately and enjoy your comforting bowl of creamy chicken ramen!

Tips & Variations

• For a lighter version, substitute heavy cream with Greek yogurt or coconut milk.
• Customize toppings with other veggies like mushrooms, carrots, or corn.
• Use leftover roasted chicken for quicker prep time.