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.
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.
Servings: 4 Servings
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Roasted Brussels Sprouts
- 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
- 4 tablespoons salted butter
- 1 tablespoon fresh ginger grated
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.
- 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!
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*I like using a 1/2 pound of chicken. To make this vegetarian, just omit the chicken. **Once you add the ramen noodles to the soup, the soup needs to be served immediately or the noodles will soak up all the broth.
Yes, definitely, let’s do this.