5. Cream It Up. Once the noodles are tender, I lower the heat and stir in the heavy cream. I let it simmer gently for about 5 minutes so the broth thickens and turns silky.

Cook the ramen noodles in the simmering broth until tender, about 3-4 minutes. Return the cooked chicken to the skillet and ...

Toss 1 lb. skinless, boneless chicken thighs, one 1" piece ginger, peeled, finely grated, 1 Tbsp. soy sauce, and 1 tsp. honey in a medium bowl to coat. Let sit 10 minutes. Step 3 ...

3. Add shredded chicken and soy sauce, adding more as desired. Increase heat to medium high, and add noodles. Cut bok choy in ½-inch-thick diagonal slices, and add only the stems to soup.

Ensure the noodles have a slight chew, then strain and place in bowls. Prep the beef by placing it in the freezer for 15 minutes to firm it up. Remove the beef from the freezer and slice thinly.

Founded in 2010 in Hell’s Kitchen (that branch is now closed), this intimate noodle parlor on the East Side takes ramen back to its Chinese roots, with a chicken-pork broth, wavy blond noodles ...