Roast the garlic: Slice the top off the head of garlic, drizzle with a little vegetable oil, wrap in foil, and roast at 400°F (200°C) for 20-25 minutes until soft. Once cool, squeeze out the cloves and mince them finely.

While the garlic roasts, peel and julienne the ginger into thin strands. Chop the scallions and set aside.

Pat the chicken thighs completely dry and season both sides with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until a deep golden-brown crust forms. Transfer to a cutting board to rest, then slice.

In a large Dutch oven, sauté the julienned ginger and minced roasted garlic for 1 minute until fragrant.

Pour in the chicken broth and soy sauce. Bring to a simmer, then reduce heat and let it gently simmer for at least 15 minutes.

In a separate pot of boiling water, cook the ramen noodles according to package directions. Drain well.

Place a nest of cooked noodles in each bowl. Ladle the hot broth over top. Arrange sliced chicken on one side and garnish generously with chopped scallions.