30 Minute Chicken Ramen With Miso Roasted Brussels Sprouts


30 Minute Chicken Ramen with Miso Roasted Brussels Sprouts + Ginger Butter

Beat the weekday blues with this 30-minute ramen! Savoury broth with chicken & noodles meets roasted Brussels sprouts for a flavour & health win. Plus, minimal cleanup makes it a weeknight dream.

Total time: 30 mins

Serves 4


  • 450g brussels sprouts ends trimmed + quartered
  • 2 tablespoons The Good Grocer Collection extra virgin olive oil
  • 2 tablespoons white miso paste
  • Pepper, to taste
  • 2 tablespoon sesame oil
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic minced or grated
  • 6 cups reduced salt chicken stock or veggie stock
  • 120g shiitake mushrooms OR 2 cups button mushrooms sliced/chopped
  • 2 tablespoons reduced salt soy sauce
  • 1 tablespoon sambal oelek (sub for chilli paste)
  • 400g  chicken tenders or small chicken thighs
  • 200g frozen spinach thawed
  • 4 packs Ramen noodles seasoning packets discarded
  • 4 soft boiled eggs
  • Toasted sesame seeds for serving
  • Sliced carrots green onions, jalapenos, basil, coriander + limes, for serving
  • 4 tablespoons salted butter
  • 1 tablespoon fresh ginger grated


        1. Preheat oven to 200 degrees.
        2. On a large baking tray, 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 for about 20-25 minutes or until the brussels sprouts are lightly charred and caramelised. Toss sprouts halfway through cooking. Depending on how you cut your brussels sprouts, they may cook quicker or slower.
        3. 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 stock. 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 noodles. Cook until the ramen is just soft, about 2 minutes.
        4. 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.
        5. 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!


        • To make vegetarian, 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.

        Recipe by Half Baked Harvest