In a large pot, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until browned and cooked through. Remove chicken and let it rest before slicing.

In the same pot, reduce heat to medium and add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned.

Pour in chicken broth and water, stirring well. Bring to a gentle simmer over medium heat.

In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.

Stir in heavy cream and soy sauce into the simmering broth. Add red pepper flakes to taste.

In a small bowl, mix cornstarch with cold water. Slowly stir this slurry into the broth until it thickens.

Add choice of vegetables to the broth, cook for an additional 2-3 minutes until tender.

Slice the rested chicken into thin strips.

Ladle the broth with noodles and vegetables into serving bowls. Top with sliced chicken.

Garnish with chopped green onions and cilantro. Serve hot.