30 Minute Chicken Ramen With Miso Roasted Brussels Sprouts + Ginger Butter


Serving 4 people


30 min



Ingredients

  • brussels sprouts 1 pound brussels sprouts, ends trimmed + quartered
  • carrots sliced carrots, green onions, jalapenos + fresno chilies, basil, cilantro + limes, for serving
  • eggs 4 soft boiled eggs
  • fresh ginger 1 tablespoon fresh ginger, grated
  • frozen spinach 2 teaspoons fresh ginger, grated
  • garlic 8 ounces frozen spinach, thawed
  • low sodium chicken broth 2 cloves garlic, minced or grated
  • low sodium soy sauce 6 cups low sodium chicken broth (or veggie broth)
  • Miso Soybean Paste 2 tablespoons low sodium soy sauce
  • olive oil 2 tablespoons white miso paste
  • pepper 2 tablespoons olive oil
  • ramen noodles pepper, to taste
  • salted butter 4 packs Ramen noodles, seasoning packets discarded
  • sesame oil 4 tablespoons salted butter
  • sesame seeds 2 tablespoon sesame oil
  • shiitake mushrooms toasted sesame seeds, for serving
  • skinless boneless chicken thighs 4 ounces shiitake mushrooms OR 2 cups button mushrooms, sliced/chopped
  • sambal oelek 1/2-1 pound boneless skinless chicken tenders or small chicken thighs*
  • 1 tablespoon sambal oelek
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How to make it

  1. Preheat oven to 400 degrees F.On a large baking sheet, toss together the brussels sprouts, olive oil, miso paste and pepper until the brussels sprouts are well coated.
  2. Spread the sprouts in an even layer and roast fro 20-25 minutes or until the brussels sprouts are lightly charred and caramelized. I like to toss my sprouts around halfway through cooking. Depending on how you cut your brussels sprouts, they may cook quicker or slower.!Ramen
  3. Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute and then slowly pour in the chicken broth.
  4. Add the mushrooms, soy sauce and sambal oelek. Bring the soup to a boil, add the chicken and then simmer for 20 minutes or until the chicken is cooked through.
  5. Remove the chicken from the soup and add the spinach. Shred with two forks or your hands. Return the chicken to the soup along with the ramen noodle. Cook until the ramen is just soft, about 2 minutes.To make the ginger butter, combine the butter and ginger in a small pan set over medium heat, cook until the butter is melted and the ginger is fragrant.To serve, divide the soup among the bowls. Top with soft boiled eggs and sprinkle the eggs with pepper.
  6. Add the sesame seeds and roasted brussels sprouts.
  7. Drizzle the bowl with ginger butter. Enjoy hot!