Creamy Garlic Chicken Ramen with Soft-Boiled Eggs
By Pauline Ortiz
10 min
Prep
20 min
Cook
30 min
Total
2
Servings
Easy
Level
Creamy garlic chicken ramen makes two servings. I prepare creamy garlic chicken ramen two separate meals over different nights, including dinner tonight. Garlic and cream flavor the broth, and the ramen noodles don't soften unless soaked in the hot broth for an extended period. My main worry about making this recipe is softened noodles.
I use a large Dutch oven, there's room for the chicken to brown nicely. Fresh garlic should be added and cooked for about 30 seconds in butter; it's a good idea to add it directly to broth. Stir the pan as you add broth to mix small pieces of browned chicken and other foods into the broth. Let the broth simmer before adding other ingredients like noodles.
Cook ramen noodles according to package directions for 3 minutes. Drain the noodles short of desired doneness because they will cook further in the serving broth. I turn the heat low before adding cream and chicken and reheat for 1 to 2 minutes before serving. Do not boil after adding cream to the broth.
To eat, I divide the ingredients into two bowls and use fresh green onions and a soft-boiled egg on top. I also add toasted sesame seeds as a garnish. I like to toast sesame seeds on a dry pan and fresh garlic, which has a stronger odor, another desired characteristic of the dish. Serve the bowls hot at the table while the broth is still steaming.
What makes this special
- It serves two people. Serving the second half at the end of dinner is included.
- The broth is cooked in one pot, and browned chicken bits are added to the broth.
- Ramen cooks in about 3 minutes once the broth is boiling.
- Place eggs and sesame seeds on a plate. Use as needed.
- Cooking on low heat with cream helps keep the broth from boiling while it warms with the chicken.
- Fresh garlic is sautéed in butter for 30 seconds. Broth is added to prevent the garlic from catching on the pot.
Ingredients
- •1 large boneless, skinless chicken breast (thinly sliced)
- •2 packages instant ramen noodles (seasoning packets discarded)
- •5 cloves garlic (finely minced)
- •4 cups low-sodium chicken broth
- •½ cup heavy cream
- •2 tbsp soy sauce
- •2 tbsp butter
- •1 tbsp olive oil
- •2 soft-boiled eggs (for topping)
- •2 tbsp green onions (thinly sliced, for topping)
- •1 tsp toasted sesame seeds (for topping)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Season the thinly sliced chicken with salt and pepper.
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 3
Cook the chicken until browned and cooked through.
- 4
Remove the chicken from the pot and set it aside.
- 5
Melt the butter in the same pot.
- 6
Sauté the minced garlic for 30 seconds, until fragrant.
- 7
Pour in the chicken broth and soy sauce, scraping the browned bits from the bottom of the pot.
- 8
Bring the broth to a simmer.
- 9
Add the ramen noodles to the simmering broth.
- 10
Cook the noodles according to the package directions, about 3 minutes.
- 11
Reduce the heat to low.
- 12
Stir the heavy cream into the broth.
- 13
Return the cooked chicken to the pot.
- 14
Warm the ramen gently for a minute or two without letting the broth boil.
- 15
Boil the eggs for exactly 6 to 7 minutes.
- 16
Transfer the eggs to an ice bath.
- 17
Divide the ramen and broth between two bowls.
- 18
Top each bowl with a soft-boiled egg, sliced green onions, and toasted sesame seeds.
- 19
Serve immediately.
FAQ
Nutrition (per serving)
Calories
750
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