Heat a large pot over medium-high heat and add a splash of olive oil. Season the boneless, skinless chicken breasts with salt and pepper, then sauté for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and let it rest for about 5 minutes before slicing it into strips.

In the same pot, add more olive oil if needed and reduce the heat to medium. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant and slightly golden.

Pour in the chicken broth and water, stirring to combine. Bring to a gentle simmer over medium heat for about 5 minutes.

Add the ramen noodles and cook according to the package instructions, usually about 4-5 minutes, or until tender yet firm. Stir occasionally.

Lower the heat and stir in the heavy cream, soy sauce, and optional red pepper flakes. Mix well and heat through for another minute.

Prepare a cornstarch mixture by dissolving it in a bit of cold water, then slowly pour it into the pot while stirring gently for around 1-2 minutes until thickened.

Add your choice of chopped vegetables and cook for 2-3 minutes until wilted and tender.

Slice the chicken breasts into strips for final presentation.

Ladle the ramen into deep bowls, topping with sliced chicken and garnishing with green onions and cilantro.

Serve hot, inviting family and friends to gather around the table.