Heat 2 tablespoons of olive oil in a large pot over medium heat. Season your chicken breasts with salt and pepper, and cook them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and let it rest before slicing into thin pieces.

In the same pot, add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant. Be attentive to prevent burning; this enhances the flavor in your ramen.

Pour in 4 cups of chicken broth and 2 cups of water, stirring to combine. Bring to a gentle simmer for 3-4 minutes to meld flavors.

Add the ramen noodles, ensuring they’re fully submerged. Cook according to package instructions, about 4-5 minutes, until tender.

Stir in 1 cup of heavy cream and 2 tablespoons of soy sauce. If you like heat, add red pepper flakes. Simmer for 2-3 minutes until the sauce thickens.

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Gradually pour this mixture into the pot while stirring continuously. Cook for 1-2 minutes until broth thickens to desired consistency.

Add your choice of vegetables and stir gently. Cook for 2-3 minutes until the vegetables are wilted and vibrant.

Add sliced chicken back into the pot and stir to combine. Heat through for about 1 minute.

Ladle the ramen into bowls, topping with chopped green onions and cilantro. Serve hot and enjoy!