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!
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!
*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.