Miso Ramen with Chicken and Broccolini

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 chicken. Salty miso mixes with tender chicken and delicate broccolini 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 fall day.


  • Serves: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 4 cups Imagine Chicken Broth
  • 1 pound Rocky Boneless Skinless Chicken Breasts
  • 4 bricks Lotus Foods Brown Rice & Millet 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
  • 1/2 cup soy sauce
  • 1 cup mirin
  • 1 cup sake
  • 1/2 cup sugar
  • 5 scallions, roughly chopped


  1. 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.

  2. 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.

  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 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.

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