Description
A cozy and comforting ramen dish with creamy garlic broth, tender chicken, and springy noodles, perfect for fall evenings.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 6 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups low-sodium chicken stock
- 1 cup milk or cream (or a dairy-free alternative)
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (optional)
- 2 packages fresh or dried ramen noodles
- 1 cup shredded carrots or roasted squash
- 2 scallions, sliced for garnish
- 1 soft-boiled egg per bowl (optional)
- 1 tablespoon butter
- 1/4 cup grated Parmesan (optional)
- Toasted sesame oil and chili flakes to finish
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown in batches until golden (about 3–4 minutes per side). Remove and set aside.
- Reduce heat to medium, add butter, then sauté onion until translucent. Add minced garlic and cook 1–2 minutes until fragrant but not browned.
- Pour in chicken stock, scraping browned bits from the pot. Stir in soy sauce and miso if using. Return chicken to the pot, reduce heat, and simmer 10–12 minutes until chicken is cooked through.
- Stir in milk or cream and grated Parmesan (if using). Heat gently — do not boil — until the broth is silky.
- Cook ramen noodles according to package directions, drain, and divide among bowls.
- Ladle creamy garlic chicken broth and pieces over noodles. Top with scallions, soft-boiled egg, roasted seasonal veggies, a drizzle of sesame oil, and chili flakes.
- Serve immediately and enjoy the warmth.
Notes
Use medium heat for garlic to avoid bitterness. Taste as you go to adjust flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian