Creamy Ramen Recipe
By Jackson Hewitt
This creamy ramen turns a simple broth into something velvety and rich with a splash of heavy cream and a spoonful of cream cheese, no special equipment or long simmer required. It's ready in about 20 minutes and makes a genuinely cozy weeknight bowl.
Why You'll Love This Recipe
- Silky, rich, and cozy — like ramen and a bowl of soup had a baby.
- Ready in 20 minutes with ingredients you likely already have.
- The cream cheese trick makes the broth thick and velvety without any fuss.
Ingredients Needed
- 1 tablespoon butter
- 1 tablespoon grated garlic
- 4 cups chicken or vegetable broth
- 2 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon white miso paste
- 8 ounces ramen noodles
- 2 soft-boiled eggs, halved
- 2 scallions, thinly sliced
- 1 teaspoon chili oil (optional)
How to Make Creamy Ramen
- 1Melt the butter in a pot over medium heat. Add the garlic and sauté for about 60 seconds, until fragrant.
- 2Pour in the broth and bring to a gentle simmer.
- 3Whisk in the cream cheese until fully melted and smooth, then stir in the heavy cream, soy sauce, and miso paste (whisk the miso with a splash of hot broth first to avoid clumps).
- 4Let the broth simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Do not let it boil hard or it can separate.
- 5Meanwhile, cook the ramen noodles separately according to the package instructions, then drain.
- 6Divide the noodles among bowls, ladle the creamy broth over the top, and finish with the egg, scallions, and a drizzle of chili oil if using.
What to Add
Make it your own — here are a few ways to customize this bowl.
Protein
Shredded chicken, crispy tofu, or seared shrimp all work beautifully in this creamy broth.
Vegetables
Corn and baby spinach are classic pairings that hold up well in a creamy base.
Heat
Chili crisp or a spoonful of gochujang cuts through the richness nicely.
Extra silkiness
A spoonful of tahini or peanut butter deepens the creaminess even further.
Reviews
Whitney L.
June 19, 2026So creamy and comforting. The cream cheese trick is genius — will make this again and again.
Colin B.
May 22, 2026This is exactly the cozy bowl I wanted on a rainy night. So easy too.
Farrah D.
April 8, 2026Really rich and satisfying. I added shredded chicken and it was a full meal.
Printable Recipe Card
Creamy Ramen
4.6 from 88 reviews
This creamy ramen turns a simple broth into something velvety and rich with a splash of heavy cream and a spoonful of cream cheese, no special equipment or long simmer required. It's ready in about 20 minutes and makes a genuinely cozy weeknight bowl.
Ingredients
- 1 tablespoon butter
- 1 tablespoon grated garlic
- 4 cups chicken or vegetable broth
- 2 ounces cream cheese, softened
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon white miso paste
- 8 ounces ramen noodles
- 2 soft-boiled eggs, halved
- 2 scallions, thinly sliced
- 1 teaspoon chili oil (optional)
Instructions
- 1Melt the butter in a pot over medium heat. Add the garlic and sauté for about 60 seconds, until fragrant.
- 2Pour in the broth and bring to a gentle simmer.
- 3Whisk in the cream cheese until fully melted and smooth, then stir in the heavy cream, soy sauce, and miso paste (whisk the miso with a splash of hot broth first to avoid clumps).
- 4Let the broth simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Do not let it boil hard or it can separate.
- 5Meanwhile, cook the ramen noodles separately according to the package instructions, then drain.
- 6Divide the noodles among bowls, ladle the creamy broth over the top, and finish with the egg, scallions, and a drizzle of chili oil if using.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.