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
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Ingredients
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1 pound
brussel sprouts, ends trimmed + quartered
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2 tablespoons
olive oil
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2 tablespoons
white miso paste
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2 tablespoons
sesame oil
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2 teaspoons
fresh ginger, grated
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2
cloves of garlic
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6 cups
low sodium chicken or veggie broth
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4 ounces
shiitake mushrooms
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2 tablespoons
low sodium soy sauce
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1/2 pound
boneless skinless chicken tenders
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8 ounces
fresh spinach
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2
carrots, sliced
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4 packets
ramen noodles, season packets discarded
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4
soft boiled eggs
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toasted sesame seeds
Directions
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Preheat oven to 400 degrees F.
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Mix the olive oil and miso paste until dissolved, toss with the brussels sprouts.
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On a large baking sheet spread the sprouts in an even layer and roast fro 20-25 minutes.
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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.
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Add the mushrooms, soy sauce and bring the soup to a boil.
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Add the chicken and carrots and then simmer for 10 minutes until chicken is cooked through.
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Remove the chicken from the soup and add the spinach.
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Cut the chicken and put it back in the soup along with the ramen noodle.
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Cook until the ramen is just soft, about 2 minutes.
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Divide the soup among the bowls, top with soft boiled eggs, add the brussels sprouts and sprinkle the sesame seeds.
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Et voila, bon appétit.
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