Step 1

Cut the chicken into bite size pieces, and place in gallon ziplock bag.

Step 2

Combine 3 tbsp sesame oil and 2 tbsp oyster sauce, then pour over the cubed chicken. Seal and let marinate in the refrigerator for 20 minutes.

Step 3

Remove chicken from the marinade, and season with salt and pepper. Cook in a deep sided non-stick skillet until cooked through, about 6-8 minutes, stirring frequently.  Set aside in large mixing bowl or plate until ready to assemble.

Step 4

In the same pan on medium heat, cook the mushrooms, for about 6-10 minutes, stirring often. Add salt and pepper to taste. Set aside until ready to build your bowl.

Step 5

Again in the same pan, add water to a little over ½ full, and bring to a boil.  Add noodles (but not the the seasoning pascket, you can throw that away). Cook 3-5 minutes until noodles are tender. Drain well and set aside until ready to build your ramen soup bowl.

Step 6

In a large pot, heat 2 tsp sesame seed oil over medium heat.

Step 7

Saute carrots for about 3 minutes, stirring occasionally, then add 2 cups broccoli florets, cooking for additional 4-5 minutes. Salt and pepper to taste.

Step 8

Remove vegetables from the pot and set aside until ready to build your bowl.

Step 9

Into your large pot, pour 4 cups chicken stock, 2 cups water, and a 5 ounce packet of Haven’s Kitchen Ginger Miso sauce. Bring to boil, seasoning with salt and pepper to taste.

Step 10

While the broth is cooking, chop the 4 cups of napa cabbage, 4 green onions diced and slice the 4 hard boiled eggs in half.

Step 11

Place ramen in serving bowls, layer cubed chicken on top of ramen, and arrange veggies.

Step 12

Ladle broth over top. Gently place the sliced boiled eggs on top of the broth. Top with desired condiments and garnishes.