In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the boneless, skinless chicken breasts with salt and pepper, and add them to the pot. Sear the chicken for 5–7 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pot and let it rest on a cutting board before slicing it into bite-sized pieces.

In the same pot, add another tablespoon of olive oil if necessary, then toss in 4 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.

Pour in 4 cups of chicken broth and 1 cup of water into the pot, stirring well. Increase heat to bring to a gentle simmer and allow it to bubble for around 5 minutes.

Add the ramen noodles to the simmering broth and cook according to package instructions, typically about 4–5 minutes. Stir occasionally to prevent sticking.

Stir in 1 cup of heavy cream and 2 tablespoons of soy sauce. If desired, sprinkle in red pepper flakes to taste. Simmer for an additional 2–3 minutes.

Mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Gradually add to the pot, stirring continuously. Cook for another 1–2 minutes until the broth thickens.

Add your choice of vegetables to the pot. Cook for about 2–3 minutes until just wilted.

Slice the rested chicken into thin strips.

Ladle the ramen into deep bowls and top with the sliced chicken. Garnish with sliced green onions and fresh cilantro if desired.

Serve warm immediately.