Heat olive oil in a pan over medium heat. Add boneless, skinless chicken breasts and cook for 5-7 minutes per side until browned. Remove from the pan, let rest, and slice.

In the same pot, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Pour in chicken broth and water, mixing well. Bring to a gentle simmer.

Cook ramen noodles according to package instructions (about 4-5 minutes). Drain and add to the simmering broth.

Stir in heavy cream, soy sauce, and red pepper flakes. Let it simmer until creamy.

Mix cornstarch with cold water to create a slurry. Stir it into the broth until it thickens slightly.

Toss in your chosen vegetables and cook until they're just wilted.

Ladle the ramen into bowls, top with sliced chicken, garnish with green onions and cilantro, if desired. Enjoy!