Creamy Chicken Ramen Easy Comfort in a Bowl

Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp (15ml) vegetable oil
• 1/2 tsp (3g) salt
• 1/4 tsp (1.5g) black pepper
• 4 cloves garlic, minced
• 1 inch (2.5cm) ginger, peeled and grated
• 4 cups (950ml) chicken broth, low sodium
• 2 cups (475ml) water
• 2 tbsp (30ml) soy sauce, low sodium
• 1 tbsp (15ml) mirin (or rice wine vinegar + 1/2 tsp sugar)
• 1 tbsp (15ml) sesame oil
• 1 tsp (5ml) sriracha (or to taste)
• 1/2 cup (120ml) heavy cream
• 12 oz (340g) fresh ramen noodles (or dried)
• 4 green onions, thinly sliced
• 2 soft-boiled eggs, halved
• 1/2 cup (50g) bean sprouts
• 1/4 cup (25g) nori seaweed, cut into thin strips
• Sesame seeds