Author Notes
I don't know why but I have always been scared of trying this dish out. Too many options out there, and I was not sure about flavors and what to use. I have been dying to have a good ramen bowl though, so I got over it and tried a few different options and this one came out a winner! —Virginie Degryse
Ingredients
-
1 pound
brussel sprouts, ends trimmed + quartered
-
2 tablespoons
olive oil
-
2 tablespoons
white miso paste
-
2 tablespoons
sesame oil
-
2 teaspoons
fresh ginger, grated
-
2
cloves of garlic
-
6 cups
low sodium chicken or veggie broth
-
4 ounces
shiitake mushrooms
-
2 tablespoons
low sodium soy sauce
-
1/2 pound
boneless skinless chicken tenders
-
8 ounces
fresh spinach
-
2
carrots, sliced
-
4 packets
ramen noodles, season packets discarded
-
4
soft boiled eggs
-
toasted sesame seeds
Directions
-
Preheat oven to 400 degrees F.
-
Mix the olive oil and miso paste until dissolved, toss with the brussels sprouts.
-
On a large baking sheet spread the sprouts in an even layer and roast fro 20-25 minutes.
-
Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds and then slowly add in the broth.
-
Add the mushrooms, soy sauce and bring the soup to a boil.
-
Add the chicken and carrots and then simmer for 10 minutes until chicken is cooked through.
-
Remove the chicken from the soup and add the spinach.
-
Cut the chicken and put it back in the soup along with the ramen noodle.
-
Cook until the ramen is just soft, about 2 minutes.
-
Divide the soup among the bowls, top with soft boiled eggs, add the brussels sprouts and sprinkle the sesame seeds.
-
Et voila, bon appétit.
See what other Food52ers are saying.