Miso Ramen with Asparagus

Make Oliver’s your one-stop ramen-shop, and bring a taste of this Japanese classic to your kitchen tonight! We have everything you need to start making delicious, fresh ramen at home, like delectable fresh produce and tender pork. Salty miso mixes with tender chicken and delicate asparagus in this take on a Northern-Japanese classic. It’s a rich and surprisingly hearty meal perfect for a chilly winter night or a windy spring day.

*Sale prices good through 3/10/20.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Ingredients

  • 4 c. Chicken or Pork Bone Broth
  • 5 Scallions, chopped in half
  • 4 cloves Garlic, smashed
  • 1 thumb-sized knob Ginger, sliced
  • 3 tbsp. White Miso
  • 4 bundles Ramen Noodles
  • 4 Eggs, soft-boiled
  • 3 Scallions, thinly sliced
  • 1 lb. Chicken Thighs
  • 1 lb. Asparagus Stalks, woody ends removed
  • 2 c. Corn
  • 4 strips Wakame or Nori Seaweed
  • 2 tbsp. Butter
  • Chicken Marinade
  • 1/2 c. Soy Sauce
  • 1 c. Mirin
  • 1 c. Sake
  • 1/2 c. Sugar
  • 5 Scallions, roughly chopped
  • 2 tbsp. Garlic Powder
  • 2 tbsp. Ginger Powder

Instructions

  1. In a large bowl, whisk together marinade ingredients until combined. Chop chicken thighs into bite-sized pieces and place in marinade, tossing until all chicken pieces are coated in marinade. Cover tightly and place in the refrigerator for at least 2 hours. Cook ramen noodles until just al dente; rinse with cold water, cover, and set aside until needed.

  2. In a large pot, bring chicken stock to a boil with garlic cloves, halved scallions, and ginger; allow to boil for one hour. While stock cooks, heat 1 tbsp. butter in a large pan; when butter is melted, add corn and cook for 4 to 5 minutes or until corn is just cooked through, then set aside. Blanch asparagus in boiling water until just tender, about 3 to 4 minutes, then immediately plunge into boiling water. Slice on the bias into bite-sized pieces. Heat the remaining butter in the pan; remove the chicken from the marinade and add when the pan is hot. Saute until cooked through. Remove the vegetables from the stock and stir in the miso paste.

  3. To serve, place one portion of ramen noodles in a large bowl and top with broth until just covered. Towards the edge of the bowl, place one portion each corn, chicken, and asparagus. Finish with an egg sliced in half, one piece of wakame seaweed, and a sprinkling of sliced scallions,

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