Description
A soul-satisfying bowl of ramen featuring tender chicken and a rich, creamy garlic broth.
Ingredients
Scale
- 200 g ramen noodles
- 2 tablespoons vegetable oil
- 500 g boneless, skinless chicken thighs, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- 1 cup baby spinach (optional)
- Sesame seeds for garnish (optional)
Instructions
- Cook the ramen noodles according to package instructions, then drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add the sliced chicken, seasoning with salt and pepper, and sear for 5-7 minutes until browned.
- Remove the chicken and keep warm. In the same pot, add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in heavy cream, soy sauce, miso paste, and sesame oil. Let it simmer for 5 minutes.
- Return the chicken to the pot. If desired, add baby spinach and stir until wilted.
- Divide cooked ramen noodles into bowls, ladle broth and chicken mixture over. Garnish with green onions and sesame seeds.
Notes
For a lighter version, substitute heavy cream with coconut milk. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg