Heat 2 tablespoons of olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, add to the pot, and sear for 5-7 minutes per side until browned and cooked through. Remove chicken, let it rest, then slice into bite-sized pieces.

In the same pot, add minced garlic and grated ginger. Sauté over medium heat for 1-2 minutes, stirring frequently until fragrant and slightly golden.

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

Add ramen noodles to the simmering broth and cook for about 4-5 minutes or until tender yet slightly firm. Stir occasionally.

Reduce heat to low and stir in heavy cream and soy sauce. If desired, add red pepper flakes. Simmer for 2-3 minutes until rich and creamy.

Mix cornstarch with cold water to create a slurry. Whisk into the simmering broth and stir until slightly thickened, about 2 minutes.

Incorporate choice of vegetables into the pot and cook for another 2-3 minutes until wilted and tender.

Ladle ramen into bowls, topping with sliced chicken, and garnish with green onions and fresh cilantro if desired.