• 2 boneless, skinless chicken breasts, trimmed of fat
  • 2 coconut or avocado oil
  • 2 minced ginger or ginger paste
  • 3cloves garlic, minced
  • 3 miso paste
  • 232-oz. boxes low sodium chicken broth
  • 1 dried parsley
  • 2 liquid or coconut aminos
  • 1 sesame oil
  • 115-oz. can Palmini hearts of palm linguini noodles

Optional ramen toppings

  • crispy shallots, sliced jalapeños, fresh cilantro, sliced radishes, sesame seeds, sriracha hot sauce


  1. Start by seasoning your chicken breasts well with kosher salt and pepper on both sides. Heat outdoor grill or warm grill pan over medium high heat.
  2. Mix together miso paste and 1/2 cup of chicken broth in a small bowl to dissolve.
  3. In a deep pot or dutch oven, warm 2 tbs. coconut or avocado oil, then add garlic and ginger. Cook for 1 minute (or less), adding the rest of the chicken broth before anything browns.
  4. Add in miso/broth mixture, dried parsley and liquid aminos and bring to a low boil. Then turn heat down to simmer, adding in drained and rinsed Palmini pasta.
  5. While soup simmers, grill chicken: if using outdoor grill, heat to 450 degrees and spray grates well with canola oil. Grill about 6 minutes per side (internal temp of 160) then remove from grill, tent with foil and let rest. The internal temp should increase to 165 degrees.
  6. Slice chicken and any toppings you’re using for the ramen. Create bowls by using tongs to distribute Palmini noodles, then adding in broth to each bowl. Drizzle each bowl with a little sesame oil. Add optional toppings then enjoy!

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