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creamy chicken ramen recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: General
Description
This creamy chicken ramen recipe transforms simple ingredients into a rich, restaurant-style bowl, featuring a unique Roasted Garlic and Chili Drizzle for complex heat and savory depth. It’s a satisfying and comforting meal suitable for a weeknight family dinner.
Ingredients
- 1 whole head garlic, unpeeled
- 1/4 cup neutral oil
- 1 tsp red chili flakes
- 1/2 cup heavy cream, divided (for drizzle and broth)
- 10.5 oz boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 7 oz dry ramen noodles (2 servings)
- 2 3/4 cups low-sodium chicken broth
- 1/2 cup whole milk
- 0.7 oz fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 2 stalks spring onions, separated (whites and greens)
- 2 tbsp low-sodium soy sauce
- 1 tbsp alcohol-free mirin-style seasoning
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- 2 small heads bok choy, quartered lengthwise
- 2 oz fresh shiitake mushrooms, sliced
- 1/2 tsp toasted sesame seeds, optional garnish
Instructions
- Roast Garlic: Preheat the oven to 400°F (200°C). Slice off the top of the unpeeled garlic head, drizzle with oil, wrap in foil, and roast for 30–40 minutes until very tender. Squeeze out the cloves.
- Infuse Chili Oil: In a small saucepan, gently heat the remaining neutral oil with the roasted garlic cloves and red chili flakes over low heat for 5–7 minutes, allowing flavors to infuse without browning. Strain the oil, reserving the infused oil and softened garlic-chili solids separately.
- Prepare Drizzle: Transfer half of the reserved garlic-chili solids to a blender. Add 1/4 cup heavy cream and 1 tbsp of the infused chili oil. Blend until smooth and creamy to create the drizzle.
- Sear Chicken: Season the chicken thighs with salt and pepper. Sear in a large pot over medium-high heat for 3–4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Simmer Broth: In the same pot, sauté the ginger, minced garlic, and spring onion whites for 2–3 minutes. Pour in the chicken broth, whole milk, and 1/2 cup heavy cream, bringing to a gentle simmer. Return the seared chicken thighs to the pot and simmer covered for 10–12 minutes.
- Cook Noodles and Vegetables: While the chicken simmers, cook the ramen noodles according to package directions until al dente; drain immediately. In a separate pot, blanch the bok choy and shiitake mushrooms for 1–2 minutes until crisp-tender; drain well.
- Finish Broth: Remove the cooked chicken from the broth, shred, and return to the pot. Stir in the soy sauce, mirin, sesame oil, and white pepper. Taste and adjust seasonings. Add extra liquid if the broth has reduced too much.
- Plate and Garnish: Ladle the creamy broth and noodles into deep bowls. Arrange the chicken, bok choy, and shiitake mushrooms on top. Generously drizzle the Roasted Garlic & Chili Cream over the ramen, then garnish with fresh spring onion greens, reserved crispy garlic bits, and toasted sesame seeds.
Notes
To maintain broth clarity and prevent noodles from becoming mushy, cook the ramen separately. Ensure the broth doesn’t reach a rolling boil after adding dairy to prevent curdling. For best results, use dark meat chicken thighs and pat them dry before searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 1050 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 75 g
- Saturated Fat: 30 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 150 mg