This post may contain affiliate links, please see our privacy policy for details.
You know what I have decided?
I’ve decided I am subconsciously preparing to get my wisdom teeth pulled by making as many soups as possible
UGH. Yes, I did say get my wisdom teeth pulled. I know, I know, what a drag. My dentist back in Ohio actually told me like five years ago that I really need to have them pulled. I went into denial mode and instead I waited, and waited. I didn’t go to the dentist for five years, even though I was feeling slight pain. I waited some more and then finally, I went to the dentist yesterday. Unfortunately, my wisdom teeth did not disappear. They definitely need to come out within the next six months…and it’s gonna be $395 a tooth. Ahhh, what?!?
Apparently when you hit the ripe old age of 22, you get kicked off the parents dental insurance and you’re all on your own. Like just kicked to the curb. Errrr. Since I work for myself, that means I need to pay my own dental.
Really?
Life as an adult…it just keeps getting better and better.
The first available time slot for my wisdom teeth was December 19th. NOOO. I couldn’t get my wisdom teeth pulled on the very same day my entire family is flying in for Christmas. I mean, the doc said I had to “take it easy” (what does that even mean?) for a few days. A few days! I can’t sit still for five minutes, let alone a few days.
And definitely not in December. I just couldn’t.
So January it is. New year and a couple fewer teeth. Yahoooo!
But umm, really, $395 + $395 = $790 big ones. I can buy so much with that. Think of all the pretty dishes….oh or maybe think of the two pairs of boots I am dying for. Yes, I would SO rather spend that money on boots. Wisdom teeth, you officially stink!
Anyway, my teeth really have nothing to do with this soup, other than the fact that I plan on making this the day I get my teeth pulled. The doc said soft foods only…polenta, mashers, soup and ahhh hot chocolate! Cool, cool, I can do soft foods!!
Ok but really, this 30 Minute Chicken Ramen Soup.
I have to give my self a big high-five cause I was able to make an easy version for you guys. And well, you all know that’s kind of a big deal for me! I can’t lie, I like recipes with steps and easy recipes don’t really come EASY to me. But I did it, and this soup is so GOOD!
Hello, ginger butter!!
And roasted brussels sprouts, my favorite! No seriously, they are my favorite. I have them almost daily in the fall and winter months.
Here’s the deal, the brussels sprouts roast while the soup cooks making this meal QUICK. And the chicken + noodles just go right into the soup, saving you about a zillion pots and pans.
I’m telling you, this recipe is a real winner. And aside from the butter, this recipe is light and healthy. I mean let’s be real, you know I could convince you that this butter is semi-healthy since it’s loaded with ginger, which we all know fights off almost all things bad. Meaning, if you have a cold or are feeling a little run down, this is the soup you NEED in your life.
Plus, there are new studies out that say that butter might not be bad for us after all, maybe even good for us. If you’re interested, check out what Bon Appetit has to say.
While I adore the soup, the brussels sprouts are my favorite. I also love the salty flavor the miso leaves. It’s perfect and when used as a topping for this ramen?!?
Ahh, it is the best!
I’m not sure much beats a delicious AND quick ramen. Especially on a dark and rainy day, like today 🙁 Thinking it’s time for a another bowl!
30 Minute Chicken Ramen with Miso Roasted Brussels Sprouts + Ginger Butter.
Ingredients
Roasted Brussels Sprouts
- 1 pound brussels sprouts, ends trimmed + quartered
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- pepper, to taste
Ramen
- 2 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 6 cups low sodium chicken broth, or veggie broth
- 4 ounces shiitake mushrooms OR 2 cups button mushrooms, sliced/chopped
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sambal oelek
- 1/2-1 pound boneless skinless chicken tenders or small chicken thighs*
- 8 ounces frozen spinach, thawed
- 4 packs Ramen noodles, seasoning packets discarded
- 4 soft boiled eggs
- toasted sesame seeds, for serving
- sliced carrots, green onions, jalapenos + fresno chilies, basil, cilantro + limes, for serving
Ginger Butter
- 4 tablespoons salted butter
- 1 tablespoon fresh ginger, grated
Instructions
Roasted Brussels Sprouts
- 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. 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
- 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. 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. 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. Add the sesame seeds and roasted brussels sprouts. Drizzle the bowl with ginger butter. Enjoy hot!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yes, definitely, let’s do this.
Everybody loved this from my 17 year-old son to my 86 year-old mother! Thank you for a fun Sunday night supper!
Hi Gretchen,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Just made this tonight for dinner for my family. It was amazing! We order ramen from a local restaurant fairly regularly and everyone said this was better than that! Thanks so much and please keep the delicious recipes coming.
Hey Cindy,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
I want to try your ramen dishes but most, if not all, contain mushrooms, and unfortunately, I’m allergic. Any substitutions?
Hey Kalpana,
Really any veggie you enjoy will work, zucchini would be a great substitute! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m a home cook who cooks a lot. This recipe blends flavors I wouldn’t think to mix (Brussels and miso) and it’s honestly incredible. Considering this is an older recipe of yours, I’m ultra impressed! I’ve made several of your recipes, this one is so good I feel inspired to tell you. Thank you for this and all the other recipes you share.
Hey Jennifer,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
Your ramen is delicious. Obamacare allows you to stay on your parent’s health and dental care till you’re 26.
Thank you so much Anne! xTieghan
This is your second ramen recipe that iv’e made and i’m LOVING them! The flavours are amazing! I can’t wait to try another.
I am so happy to hear that!! Thank you so much Erica!
As a huge ramen fan, I wasn’t sure really good ramen could be made at home — was so, so wonderfully surprised when I gave this recipe a try! it was so tasty & flavorful and equally as simple to prepare — will be saving this one as a favorite .
Thank you so much Catherine! I am so glad you loved this!
How could you make this for a party?
Hey Laura, I would recommend double the recipe and then serving the noodles in bowls and having guest ladle the broth over the noodles. this way the noodles will not soak up the broth while it sits out. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
REally enjoyed this dish! Made without mushrooms because my daughter doesn’t like them. I did get a bitter aftertaste (I am what they call a super-taster for bitter, though). The Brussel sprouts were wonderfully sweet. Perhaps it was the spinach? Any ideas as I’d love to make this again soon!
Hmm, I really am not sure what would have given you that after taste. Maybe the brussels sprouts. Do you eat them often? Those could be it if undercooked. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
I just have to pop in and say that I have made this recipe so. many. damn. times. And every time I am amazed by how easy and delicious it is! Thank you THANK YOU. Highly recommend to anyone reading this!
I am so happy you love this! Thank you Elle!
Love this recipe and thank you for posting great meal ideas my partner always likes!
Hey, I have Visited your blog that was truly awesome i really love to join this interesting blog thank you so much.
So happy you like it, thanks Somia!