Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic, drizzle with olive oil, wrap it in aluminum foil, and roast for 20-25 minutes until soft and golden.

Pat 1 lb of boneless, skinless chicken thighs dry with paper towels. Season with ½ tsp of kosher salt and ¼ tsp of black pepper. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat, then add the chicken. Sear for 5-7 minutes on each side until golden-brown and cooked through. Remove from heat and let rest before slicing.

In a Dutch oven, add the julienned ginger and minced roasted garlic, cooking over medium heat for about 2-3 minutes until fragrant. Pour in 8 cups of low-sodium chicken broth and stir in 2 tbsp of low-sodium soy sauce. Bring to a gentle simmer and cook for at least 15 minutes.

In a separate pot, bring water to a boil and cook 2 packages of instant ramen noodles according to package instructions, about 3-4 minutes. Drain the noodles and add to serving bowls. Ladle the broth over noodles, top with sliced chicken, and garnish with chopped scallions.