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Easy Creamy Ramen

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Course: Main Course, Soup
Keyword: main dish, Soup
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 people
Calories: 478kcal
This creamy chicken ramen sauce is so delicious and rich tasting! This ramen recipe uses a quick and easy way to hack your ramen. Broth from the kitchen of Kendra Ross. This creamy technique came from the Duke’s Ramen website.

Equipment

  • Instant Pot
  • Saucepan

Ingredients

  • 2 cups Chicken broth see notes
  • 2 Chicken breasts frozen
  • 4 Tablespoons Less Sodium Soy Sauce
  • 2 teaspoons Ginger minced
  • 2 teaspoons Garlic minced
  • 4 cups Water
  • 2 teaspoons MSG
  • 1 Tablespoon Organic Miso Hikari Haccho
  • 1 Tablespoons Better Than Bouillon Garlic
  • 1 Tablespoon Chinkiang Zhen Jiang Vinegar Black Chinese Vinegar
  • 1 Tablespoon Rice Vinegar
  • 1 packet Ramen noodle seasoning
  • 1 packet Ramen noodles
  • 2 Tablespoon Kewpie mayo
  • 2 Eggs
  • Cooked noodles per the instructions on the bag

Instructions

  • For broth
  • Add the chicken breasts to the Instant Pot. Add the soy sauce, ginger, garlic, water, MSG, Hatori Hatco miso, better than bouillon garlic, Black Chinese Vinegar, Rice Vinegar, and 4 cups of water. Set on the poultry setting on the Instant Pot usually takes about 30 minutes and takes a while to build up pressure.
  • After everything is cooked. Use the cooked broth and add it to a saucepan. The broth will look very dark brown, almost black.
  • For Cream
  • Cream together in a mason jar: 2 TBPS of Kewpie Mayo and 2 eggs, and shake.
  • For Noodles
  • With the rest of the broth in the pan, add ramen noodles, and the cream mixture, and stir. Cook according to instructions on ramen packet.
  • Using tongs, add noodles to a bowl, then ladle some of the broth over. After platting each bowl add some shredded chicken on top. This will look so nice and creamy, adds so much flavor to the ramen, and enjoy!

Notes

  • Every time we cook this broth, we're so surprised at how much better it is cooked in the Instant pot than on the stove, the flavor is so much better! 
  • It turns out that the high temperature inside a pressure cooker does more than just speed up the cooking time. Crazy right? It also promotes more extraction of flavor compounds from the skin and bones while encouraging the breakdown of proteins which in turn produce rich tasting food.
  • You can add whatever toppings to this you want. Try it with chopped green onions, soft boiled eggs, fried wonton noodles, bean sprouts, etc. The possibilities are endless!