Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 tbsp (15ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and grated
  • 4 cups (950ml) chicken broth, low sodium
  • 2 cups (475ml) water
  • 2 tbsp (30ml) soy sauce, low sodium
  • 1 tbsp (15ml) mirin (or rice wine vinegar + 1/2 tsp sugar)
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) sriracha (or to taste)
  • 1/2 cup (120ml) heavy cream
  • 12 oz (340g) fresh ramen noodles (or dried)
  • 4 green onions, thinly sliced
  • 2 soft-boiled eggs, halved
  • 1/2 cup (50g) bean sprouts
  • 1/4 cup (25g) nori seaweed, cut into thin strips
  • Sesame seeds

Instructions:

  1. Season chicken and sauté in large pot until cooked through and browned. Remove from pot and set aside.
  2. In the same pot, sauté garlic and ginger until fragrant.
  3. Add chicken broth, water, soy sauce, mirin, sesame oil, and sriracha to the pot. Bring to a simmer.
  4. Simmer the broth for 15 minutes to allow the flavors to meld.
  5. Cook the ramen noodles according to package directions in a separate saucepan. Drain well.
  6. Stir in heavy cream to the broth. Heat through but do not boil.
  7. Divide the cooked noodles into bowls. Ladle the creamy broth over the noodles.
  8. Top with cooked chicken, green onions, soft-boiled eggs, bean sprouts, and nori. Sprinkle with sesame seeds.
  9. Serve your homemade creamy chicken ramen immediately while it's hot!