30-Minute Creamy Chicken Ramen
In just 30 minutes, create a restaurant-quality bowl of creamy chicken ramen with strategic ingredient selection and efficient cooking techniques.
Equipment
- Medium Skillet
- Large Pot
- Strainer
Ingredients
For the Broth
- 4 cups chicken stock low-sodium preferred
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tbsp soy sauce
- 0.5 cup heavy cream
- 1 tbsp unsalted butter
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- salt and pepper to taste
- 0.5 tsp garlic powder
For the Noodles and Toppings
- 8 oz ramen noodles
- 2 soft-boiled eggs halved
- 2 green onions thinly sliced
- 1 cup baby spinach
- 0.25 cup corn kernels
- 1 sheet nori cut into quarters
- chili oil or sriracha to taste
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then cook for 5-6 minutes per side until golden brown. Let rest before slicing.
- In a separate pot, heat sesame oil. Add garlic and ginger, sautéing until fragrant. Add chicken stock and bring to a simmer.
- Dissolve miso paste in a small bowl with hot broth, then add back to the pot. Stir in soy sauce.
- Lower heat to medium-low and add heavy cream and butter, stirring to combine.
- Cook ramen noodles according to package instructions, drain, and set aside.
- Assemble bowls: Place noodles first, ladle broth over them, then arrange sliced chicken, eggs, and toppings. Serve immediately.
Notes
For a dairy-free version, use coconut cream instead of heavy cream and omit butter.
