Description
A rich and creamy ramen with tender chicken thighs, fresh veggies, and flavorful broth.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 8 ounces fresh ramen noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 2 chopped green onions
- 2 cups fresh spinach
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Instructions
- Start by seasoning the chicken thighs with salt and pepper.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the seasoned chicken and cook for about 6-8 minutes on each side or until golden brown and cooked through. Remove the chicken from the pot and set it aside.
- In the same pot, add a bit more olive oil if needed, then toss in the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Pour in the chicken broth and bring it to a gentle simmer. Scrape any browned bits from the bottom of the pot to enhance the flavor.
- Stir in the heavy cream, and let the mixture simmer for about 5 minutes.
- Add the ramen noodles to the pot and cook according to the package instructions, usually about 3-4 minutes. Stir occasionally to prevent sticking.
- Slice the cooked chicken thighs and return them to the pot along with the fresh spinach. Stir until the spinach wilts, about 2 minutes.
- Serve the ramen in bowls, garnishing with chopped green onions and additional toppings of your choice such as sesame seeds or a drizzle of chili oil for a kick.
Notes
- This dish is perfect for a comforting dinner and can be customized with your favorite toppings.
- Try adding boiled eggs or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg