Ingredients
Scale
- 4 cups chicken broth
- 2 servings ramen noodles
- 1 lb chicken thighs, sliced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp chili paste (adjust to taste)
- 1 cup heavy cream
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions
- In a large pot, heat vegetable oil over medium-high heat.
- Add sliced chicken thighs and cook until browned, about 5-7 minutes.
- Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add chicken broth, soy sauce, and chili paste; bring to a boil.
- Reduce heat and simmer for 10 minutes, allowing flavors to meld.
- In a separate pot, cook ramen noodles according to package instructions; drain and set aside.
- Stir in heavy cream into the chicken broth mixture, simmering for another 5 minutes.
- Season with salt and pepper to taste.
- Divide cooked ramen noodles into bowls and ladle the fiery chicken broth over them.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- For extra spice, add more chili paste or a sprinkle of crushed red pepper flakes.
- For a lighter version, substitute heavy cream with coconut milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg