Ingredients
Scale
- 2 chicken breasts, sliced
- 4 cups chicken broth
- 2 packs ramen noodles
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon chili paste or sriracha
- 2 soft boiled eggs
- 2 green onions, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chili flakes for garnish
- Fresh cilantro for garnish
Instructions
- In a pot, sauté garlic and ginger until fragrant.
- Add chicken broth, soy sauce, chili paste, salt, and pepper. Bring to a simmer.
- Add sliced chicken and cook until tender, about 5-7 minutes.
- Stir in heavy cream and cook for another 2 minutes.
- Cook ramen noodles separately according to package instructions.
- Divide noodles into bowls, ladle hot broth over noodles, top with sliced chicken, halved soft boiled eggs, green onions, chili flakes, and cilantro.
Notes
- Adjust chili paste for desired spice level.
- For a vegetarian version, replace chicken with tofu or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg