Miso Ramen with Chicken and Broccolini
Cozy up with a bowl of bold, savory comfort.
Rich, umami-packed miso broth, tender chicken, and crisp broccolini come together with perfectly slurpable noodles for a meal that’s both hearty and fresh.
Quick enough for a weeknight, impressive enough for guests—this is ramen, upgraded.
- Serves: 4 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
- 4 cups Imagine Chicken Broth
- 1 pound Rocky Boneless Skinless Chicken Breasts
- 4 bricks Lotus Forbidden Rice Ramen Noodles
- 5 scallions, chopped in half
- 4 cloves garlic, smashed
- 1 thumb-sized knob fresh ginger root, sliced
- 3 tablespoons white miso
- 1/2 cup corn kernels
- 4 eggs, soft boiled
- 3 scallions, thinly sliced
- 1 bunch broccolini
- 4 strips wakame or nori seaweed
- 2 tablespoons butter
- CHICKEN MARINADE
- 1/2 cup soy sauce
- 1 cup mirin
- 1 cup sake
- 1/2 cup sugar
- 5 scallions, roughly chopped
Instructions
In a large bowl, whisk together marinade ingredients until combined. Cut chicken breasts into bite-sized pieces and place in marinade, stirring until all chicken pieces are coated. Cover tightly and place in the refrigerator for at least 2 hours. Cook ramen noodles until just al dente and drain; rinse with cold water and set aside until needed.
In a large pot, bring chicken stock to boil with garlic cloves, halved scallions, and ginger; reduce heat and allow to simmer for 1 hour. While stock cooks, heat 1 tbsp. butter in large pan; when butter is melted, add corn and cook about 4 to 5 minutes or until corn is just cooked through, then set aside. Blanch brocollini stalks in boiling water until just tender, about 3 to 4 minutes, then immediately plunge into cold water. Heat remaining butter in pan; remove chicken from marinade and add when pan is very hot saute until cooked through. Remove garlic, ginger and scallions from stock and stir in miso paste.
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 chicken, corn, and broccolini stalks. Finish with an egg sliced in half, one piece of wakame or nori seaweed, and a sprinkling of sliced scallions.
Comments
Add a commentTo make this recipe vegan and gluten-free I would substitute tempeh for the chicken and make a broth with sautéed onion and grated fresh ginger. Olive oil instead of butter. Broccolini is a great choice and could also include other greens such as chard or kale. Omit the eggs. Lotus ramen noodles are the best. I usually use the quinoa and brown rice ones but they are all good. I like things spicy so I would add 1 teaspoon of red chilis with the broth or the marinade, or both, and before serving I would add a generous amount of white miso paste (don’t cook miso to protect the beneficial fermentation), a drizzle of my homemade chili oil (which is just 1 tablespoon of red chili flakes soaked in a small jar with sesame oil), a splash of coconut aminos, garlic aminos and/or sriracha aminos (optional). Then a final drizzle of cold-pressed sesame oil which adds a nice flavor.
Comment by Pati on April 15, 2026 at 8:29 pm