1. What do they put in ramen to make it creamy?

The creamy consistency comes from heavy cream, milk, butter, miso paste, and egg yolks . These ingredients help create a smooth, rich broth .

2. What can I add to chicken ramen to make it taste better?

To enhance your ramen’s flavor, try: Soy sauce for extra umami. Miso paste for deep, earthy richness. Chili oil or Sriracha for spice. Crispy garlic and green onions for a burst of freshness.

3. Can you put milk in chicken ramen?

Yes! Milk is an excellent substitute for heavy cream, making the broth lighter yet still creamy . Options include: Whole milk for a mild, balanced taste. Almond milk for a slightly nutty flavor. Coconut milk for a hint of sweetness.

4. What to marinate chicken in for ramen?

For tender and flavorful chicken, use: Soy sauce, garlic, and sesame oil for a classic umami kick. Miso, honey, and ginger for a sweet-savory balance.

5. What is the best way to thicken ramen broth?

To create a thicker broth , use: Egg yolks , whisked and tempered into the broth. Cornstarch slurry (a mix of cornstarch and water) to add body. Parmesan cheese for added richness.

Creamy Chicken Ramen: The Best Recipe for a Rich, Flavorful Bowl

Description

This Creamy Chicken Ramen is a rich, comforting, and flavorful dish that combines tender chicken, velvety broth, and springy noodles. The creamy base, infused with garlic, ginger, and soy sauce, creates an irresistible umami depth. Perfect for chilly nights or when you’re craving a satisfying, restaurant-quality meal at home.

Ingredients

Scale

For the Chicken & Broth:

2 tablespoons vegetable oil
2 boneless, skinless chicken breasts (sliced)
4 cups chicken broth
1 cup whole milk (or half-and-half for extra creaminess)
1 cup heavy cream
3 cloves garlic (minced)
1-inch ginger (grated)
2 tablespoons soy sauce
1 tablespoon miso paste (optional but adds depth)
1 teaspoon sesame oil
1 teaspoon chili flakes (optional, for heat)
Salt and pepper (to taste)

For the Ramen & Toppings:

2 packs of ramen noodles (discard seasoning packets)
1 soft-boiled egg (halved)
½ cup corn kernels
½ cup sliced mushrooms
½ cup baby spinach
2 green onions (chopped)
1 teaspoon sesame seeds
½ teaspoon red pepper flakes (optional)

Instructions

Sear the Chicken: Heat vegetable oil in a pot over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden brown. Remove and set aside.
Prepare the Broth: In the same pot, add garlic and ginger. Sauté until fragrant, about 1 minute. Stir in soy sauce, miso paste, and sesame oil.
Make it Creamy: Pour in the chicken broth, whole milk, and heavy cream. Stir well and bring to a gentle simmer. Let it cook for 10 minutes to meld flavors.
Cook the Noodles: While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
Assemble the Ramen: Return the cooked chicken to the pot. Add mushrooms, corn, and baby spinach. Let them soften for 2 minutes.
Serve: Divide the cooked ramen noodles into bowls. Ladle the creamy chicken broth over the noodles.
Garnish: Top with soft-boiled egg, green onions, sesame seeds, and red pepper flakes if desired. Serve hot and enjoy!

Notes

Make it Spicier: Add chili oil or sriracha for extra heat.
Substitutions: Swap heavy cream with coconut milk for a dairy-free version.
Protein Variations: Use shrimp, tofu, or pork instead of chicken.
Storage: Best enjoyed fresh, but the broth can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: Japanese-inspired

Nutrition

Calories: ~650 kcal
Fat: 35g
Carbohydrates: 55g
Protein: 40g