Go Back

Creamy Chicken Ramen

This Creamy Chicken Ramen is a comforting bowl of silky broth, tender chicken, and noodles, perfect for busy weeknights or cozy gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts work for leaner meat.
  • 2 packs Ramen noodles Choose whole wheat for a healthier option.
  • 4 cups Chicken broth Low-sodium gives you control over salt level.
  • 1 cup Coconut milk Full-fat or light for creaminess; heavy cream can be used as a substitute.
Flavor Enhancers
  • 1 tablespoon Sesame oil Adds a toasty, nutty finish.
  • 2 tablespoons Soy sauce Use tamari for gluten-free.
  • 1 tablespoon Miso paste Deepens umami; nutritional yeast can be a dairy-free alternative.
  • 1 tablespoon Fresh ginger, grated Aromatic backbone.
  • 2 cloves Garlic, minced Aromatic backbone.
Vegetables
  • 1 cup Mushrooms, sliced Shiitake or cremini for earthiness.
  • 2 cups Baby spinach or bok choy Brightens and boosts nutrients.
  • 2 Green onions, thinly sliced For freshness and color.
Finishing Touches
  • Lime wedges For finishing brightness.
  • Chili flakes For finishing warmth.

Method
 

Preparation
  1. Season chicken with a pinch of salt and pepper. In a large pot, heat a teaspoon of sesame oil over medium-high heat and sear chicken for 3 to 4 minutes per side until golden. Remove and set aside.
  2. Lower the heat to medium. Add a touch more oil, then sauté ginger and garlic until fragrant.
Building the Broth
  1. Add mushrooms and cook until soft. Pour in chicken broth and bring to a gentle simmer.
  2. While the broth simmers, shred the rested chicken with two forks or slice thinly, then return to the pot.
Finishing the Dish
  1. Whisk miso paste into a ladle of warm broth to dissolve, then stir into the pot. Add coconut milk and soy sauce; let the broth return to a gentle bubble.
  2. Add ramen noodles and cook according to package instructions (typically 3 to 4 minutes). Stir in spinach or bok choy in the last minute so it wilts but stays bright.
  3. Taste and adjust seasoning. Serve in deep bowls, sprinkled with green onions, a squeeze of lime, and a pinch of chili flakes for warmth.

Notes

For a smoky accent, add a splash of toasted sesame oil at the end. Make it vegetarian: swap chicken for pan-fried tofu and use vegetable broth. For a festive twist, add roasted corn, roasted garlic, and a soft-boiled egg.