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Creamy ramen noodle soup served in a light blue bowl, with soft-boiled eggs, curly noodles, broccoli florets, sliced mushrooms, green onions, carrots, and black sesame seeds in a rich broth.

Creamy Ramen

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  • Author: Daj

Description

A cozy bowl of creamy ramen made with chicken broth, milk, garlic, and tender noodles, plus optional chicken, egg, and veggies for a complete, comforting meal.

Ingredients

Broth & Noodles:

  • 2 packs instant ramen noodles (discard seasoning packets)
  • 3 cups low-sodium chicken broth
  • 1 cup milk or half-and-half
  • 1–2 tbsp unsalted butter or neutral oil
  • 3–4 garlic cloves, minced
  • 3 green onions, sliced (whites and greens separated)
  • 1–2 tbsp soy sauce (to taste)
  • 1 tsp sesame oil
  • 2–3 tbsp cream cheese, softened (optional, for extra creaminess)
  • 1/4–1/2 tsp red pepper flakes or chili paste (optional)
  • Salt and black pepper, to taste

Optional Add-Ins & Toppings:

  • 1–1½ cups cooked shredded chicken
  • 2 soft-boiled eggs, halved
  • 1–2 cups baby spinach, bok choy, or mixed veggies (fresh or frozen)
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • Extra sliced green onions
  • Toasted sesame seeds
  • Chili oil or extra red pepper flakes (optional)

Instructions

  1. Prep ingredients:
  2. Slice green onions (separate whites and greens), mince garlic, measure broth, milk, and soy sauce. Soften cream cheese if using. Prepare any cooked shredded chicken and veggies.
  3. Sauté aromatics:
  4. In a medium or large pot, heat butter or oil over medium heat. Add garlic and the white parts of the green onions. Cook 1–2 minutes, stirring, until fragrant but not browned.
  5. Build the broth:
  6. Pour in chicken broth and bring to a gentle simmer. Stir in soy sauce and red pepper flakes or chili paste, if using.
  7. Add dairy:
  8. Reduce heat to low–medium and slowly stir in milk or half-and-half. Do not let it boil hard.
  9. Make it extra creamy (optional):
  10. Whisk in cream cheese until fully melted and the broth looks smooth and creamy. Taste and adjust seasoning with salt and pepper.
  11. Cook noodles:
  12. Add ramen noodles directly to the simmering broth. Cook according to package instructions (about 3–4 minutes), stirring so they separate and cook evenly.
  13. Add veggies and chicken:
  14. In the last 1–2 minutes of cooking, stir in spinach, bok choy, peas, corn, and cooked shredded chicken, if using. They should heat through and soften in the hot broth.
  15. Finish with flavor:
  16. Turn off the heat and stir in sesame oil and some of the green onion greens. Adjust seasoning again with soy sauce, salt, or pepper to taste.
  17. Prepare eggs (optional):
  18. If using soft-boiled eggs, cook them separately in boiling water for 6–7 minutes, cool slightly, peel, and cut in half.
  19. Serve:
  20. Ladle creamy ramen and broth into bowls. Top with egg halves, extra green onion, toasted sesame seeds, and chili oil or more red pepper flakes if desired. Serve immediately.

Notes

Keep the heat gentle after adding milk or cream cheese to avoid curdling.

For best texture, cook noodles just before serving and eat right away.

Adjust creaminess by adding more or less cream cheese or dairy.

Use vegetable broth and tofu for a meat-free version.

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Find it online: https://dajrecipes.com/creamy-ramen-recipe/