In a large pot, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear for 5–7 minutes per side until golden brown and cooked through. Transfer to a plate to rest.

Add minced garlic and grated ginger to the same pot. Sauté for 1–2 minutes until fragrant.

Pour in chicken broth and water, scraping the bottom to enrich flavor. Bring to a simmer for about 5 minutes.

Add ramen noodles and cook according to package instructions for about 4-5 minutes.

Reduce heat to low, stir in heavy cream and soy sauce. Add red pepper flakes if desired, and simmer for 3-4 minutes.

Mix cornstarch with an equal amount of cold water until smooth, then stir into the broth for about 2 minutes until thickened.

Toss in chosen vegetables and stir until wilted, about 2-3 minutes.

While the veggies cook, slice the rested chicken into strips.

Ladle the ramen into bowls, distributing noodles, broth, vegetables, and chicken. Garnish with green onions and cilantro.

Serve hot and enjoy!