Place the cubed chicken in a small bowl and add minced ginger, sesame oil, soy sauce, and mirin. Coat well. Allow chicken to marinate for 30 minutes or longer to soak up flavor. Can be marinated overnight.
Soak dried wakame in water for 10 minutes or until soft. Squeeze water out of reconstituted wakame and set aside.
Boil a small pot of water. Add okra and, when water returns to a boil, cook for 10 seconds and drain. Let cool, then slice blanched okra lengthwise into quarters after removing the tops.
Remove chicken from the bowl and place on a small sheet pan lined with foil. Broil on high for 3 minutes, then flip each piece to broil the other side for another 3 minutes. Check for doneness, as cooking time will depend on the size of the pieces.
Boil 4 cups of water in a medium pot and add 2 packages of Maruchan GOLD Soy Sauce Ramen. Cook for 3 minutes, allowing noodles to soften slightly before gently spreading them apart. Remove from heat.
Pour contents of soup base into each serving bowl. Add broth from noodles to each bowl and stir. Add noodles.
Top each bowl with chicken, wakame, okra, shichimi pepper, and garnish with scallions.