Creamy chicken ramen

Creamy Chicken Ramen wasn’t something I planned to make that night. It was one of those evenings when the cold crept into the house, and my fridge seemed to have a mind of its own—half-empty and unimpressive. I spotted a pack of instant ramen, some leftover cooked chicken, and a splash of cream. It wasn’t much, but it had potential. That’s when I thought, why not turn this into something heartwarming? Creamy Chicken Ramen sounded like just the kind of comfort I needed.

The Recipe of Comfort

As I started cooking, the smell of garlic sizzling in butter filled the kitchen. I added the chicken broth and cream to the pot, letting it simmer into a silky base for the ramen. The cooked chicken went in next, soaking up all the flavors. Breaking up the ramen noodles and watching them soften in the creamy broth was oddly satisfying. It amazed me how such simple ingredients could come together into something that smelled this good.

Memories in Every Bite

Sitting down to eat, the Creamy Chicken Ramen reminded me of childhood dinners where we’d make do with whatever we had. Each bite was creamy, savory, and rich, warming me from the inside out. The chicken added a familiar heartiness, while the noodles brought the fun. It wasn’t a fancy meal, but it was everything I needed—a hug in a bowl.

A Recipe to Share

Now, Creamy Chicken Ramen has become one of my go-to recipes for cozy nights. I’ve even started adding my own twists—sometimes a sprinkle of fresh herbs, a dash of hot sauce, or some sautéed mushrooms. It’s amazing how a dish born out of necessity has turned into something so special. Cooking doesn’t have to be complicated to create lasting memories, and this recipe proves it.

Chef’s Notes- Creamy Chicken Ramen

• Prep Ahead: Marinate the eggs and prepare braised pork belly in advance. These toppings enhance the flavor but require extra time to prepare.
• Broth Depth: Add kombu or dried shiitake mushrooms to the stock during simmering for a deeper umami flavor. Removing these before serving keeps the broth clean.
• Noodle Texture: To avoid soggy noodles, cook them right before serving and rinse briefly in cold water to stop the cooking process.
• Topping Customization: Offer topping alternatives like corn, bamboo shoots, or chili oil for readers who want to experiment.
• Equipment Organization: Use a fine-mesh sieve for straining the broth and have all toppings prepped before assembling the bowls to streamline the process.

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Creamy Chicken Ramen

0.0 from 0 votes

Course: Main Course, SoupCuisine: JapaneseDifficulty: Medium

Servings

4

bowls

Prep time

30

minutes

Cooking time

45

minutes

Calories

650

kcal

Total time

1

hour 

15

minutes

Discover the ultimate comfort food with our Creamy Chicken Ramen! Perfectly balancing rich, savory chicken broth with tender noodles and delectable toppings, this dish is a must-try for any ramen enthusiast. Inspired by traditional Japanese flavors and elevated with a modern twist, it’s both hearty and satisfying. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is sure to impress. Dive into a bowl of warmth and flavor that’s as customizable as it is delicious – your taste buds will thank you!

Ingredients

• For the Broth

• 6 cups chicken stock

• 1 medium onion cut in half

• 4 cloves garlic crushed

• 1 inch fresh ginger thinly sliced

• 3 tbsp low-sodium soy sauce

• 1.5 tbsp mirin

• 1 tbsp sake

• Sea salt to taste

• For the Toppings:

• 4 slices of braised pork belly chashu

• 4 soft-boiled eggs marinated

• ½ cup wood ear mushrooms rehydrated and sliced

• 2 green onions finely chopped

• 1 sheet of nori cut into strips

• A side of pickled ginger beni shoga

• For the Noodles:

• 4 servings of fresh or dried ramen noodles

• Alternative Ingredients:

• Chicken Broth: Substitute with vegetable broth for a vegetarian option.

• Mirin: Replace with a mixture of white wine and a pinch of sugar.

• Sake: Use dry sherry as an alternative.

• Soy Sauce: Use tamari for a gluten-free version.

• Braised Pork Belly: Replace with tofu for a vegetarian substitute.

Directions

• **Preparing the Broth** – Begin by pouring the chicken stock into a large pot. Add the halved onion, crushed garlic cloves, and sliced ginger to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld. *Optional:* For an extra depth of flavor, you can add a piece of kombu or a handful of dried shiitake mushrooms.
• **Seasoning the Broth** – After simmering, remove the solids by straining the broth through a fine-mesh sieve into the pot. Stir in the soy sauce, mirin, and sake, adjusting the seasoning with salt to taste. Let the broth simmer for an additional 15 minutes to integrate the seasonings fully.
• **Preparing the Noodles** – While the broth is simmering, cook the ramen noodles according to the package instructions, typically boiling for 3-5 minutes. Once cooked, drain the noodles and set them aside to keep warm.
• **Preparing the Toppings** – Slice the braised pork belly into thin pieces. Prepare the soft-boiled eggs by marinating them in a mixture of soy sauce and mirin for at least 2 hours. Rehydrate and slice the wood ear mushrooms, chop the green onions finely, and cut the nori into thin strips.
• **Assembling the Ramen** – Distribute the cooked noodles evenly into four serving bowls. Pour the hot, seasoned broth over the noodles. Top each bowl with slices of pork belly, a marinated soft-boiled egg, wood ear mushrooms, chopped green onions, nori strips, and a side of pickled ginger. Serve immediately and enjoy the comforting flavors of your homemade ramen.

Equipment

• chef’s knife
• cutting board
• colander
• measuring cups and spoons
• Mixing bowls

Notes

• **Chef’s Notes:** For a richer broth, simmer the chicken stock longer or add a splash of fish sauce. To enhance the umami flavor, consider adding a piece of kombu or a handful of dried shiitake mushrooms during simmering. Serve this ramen alongside a fresh cucumber salad or lightly pickled vegetables for a balanced meal. Feel free to customize your toppings with bamboo shoots, corn, or additional spice with chili oil to suit your taste preferences. To store leftovers, keep the broth and noodles separate to maintain texture when reheating.

Nutrition Facts

• Calories: 650kcal
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 2200mg
• Potassium: 800mg
• Carbohydrates: 75g
• Fiber: 6g
• Sugar: 8g
• Protein: 35g
• Vitamin A: 15IU
• Vitamin C: 5mg
• Calcium: 100mg
• Iron: 5mg

FAQ- Creamy Chicken Ramen

Can I make this recipe vegetarian?

Absolutely! Substitute chicken broth with vegetable broth and replace braised pork belly with marinated tofu or grilled mushrooms.

How do I store leftovers?

Store the broth, noodles, and toppings separately in airtight containers. Reheat the broth gently on the stove, and refresh the noodles in hot water before serving.

What if I can’t find wood ear mushrooms?

You can replace them with shiitake or enoki mushrooms for a similar texture and flavor profile.

Can I use instant ramen noodles?

Yes, but fresh or restaurant-quality ramen noodles will elevate the dish significantly. If using instant noodles, discard the seasoning packet.

How can I make it spicier?

Add chili oil, sriracha, or a sprinkle of red pepper flakes to the broth or as a topping for extra heat.