Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
- 4 oz (115g) ramen noodles (discard seasoning packet)
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 tsp chili garlic sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 large eggs
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Fresh cilantro (optional)
Instructions
- In a large pot, heat sesame oil over medium heat. Add chicken, garlic, and ginger; cook until chicken is golden and cooked through (~5 min).
- Stir in chili garlic sauce, soy sauce, and mirin. Simmer 2 minutes.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer 5 minutes.
- Add cream and stir until well combined. Taste and adjust seasoning.
- Cook ramen noodles per package directions (al dente), drain, and rinse briefly to remove excess starch.
- While noodles cook, boil 2 eggs for 6 minutes for custardy yolks; immediately chill in ice water, peel, and halve.
- Serve noodles in bowls, ladle hot broth over top, and top with halved egg, chili oil swirls (optional), green onions, sesame seeds, and cilantro.
Notes
- For a quicker version, use pre-sliced rotisserie chicken and add at step 2.
- Vegetarian? Swap chicken for mushrooms and use veggie broth; omit egg or use firm tofu.
- For extra heat, stir in 1 tsp gochujang or red chili oil at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 1180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
