Homemade Creamy Chicken Ramen Recipe

This creamy chicken ramen gets its silky, tonkotsu-style body from simmered chicken and a splash of milk — a shortcut for the rich, opaque broth that usually takes 12+ hours to make from pork bones. It's indulgent, cozy, and ready well within a weeknight.

• 1 tablespoon butter
• 1½ lbs boneless, skinless chicken thighs
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 5 cups chicken stock
• 1 cup whole milk
• 2 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame paste (tahini works too)
• 8 ounces ramen noodles
• 2 soft-boiled eggs, halved
• 1 cup corn kernels
• 2 scallions, thinly sliced

Instructions

1. 1Melt the butter in a pot over medium heat. Add the chicken thighs and cook for 5–6 minutes per side, until golden and cooked through. Remove and set aside.
2. 2Add the ginger and garlic to the same pot and sauté 30 seconds, scraping up the browned bits.
3. 3Pour in the chicken stock and bring to a simmer. Let it simmer for 20 minutes to concentrate the flavor.
4. 4Stir in the milk, then whisk in the miso paste, soy sauce, and sesame paste until fully dissolved — this is what gives the broth its silky, opaque body.
5. 5Simmer gently for another 5 minutes; don't let it come to a hard boil once the milk is in, or it can separate.
6. 6Slice the cooked chicken while the broth finishes simmering.
7. 7Cook the ramen noodles separately according to the package instructions, then drain.
8. 8Divide the noodles among bowls, ladle the creamy broth over top, and arrange the sliced chicken, egg, corn, and scallions on top.