Super Easy Ramen Bowls

• 1 pound brussel sprouts, ends trimmed + quartered
• 2 tablespoons olive oil
• 2 tablespoons white miso paste
• 2 tablespoons sesame oil
• 2 teaspoons fresh ginger, grated
• 2 cloves of garlic
• 6 cups low sodium chicken or veggie broth
• 4 ounces shiitake mushrooms
• 2 tablespoons low sodium soy sauce
• 1/2 pound boneless skinless chicken tenders
• 8 ounces fresh spinach
• 2 carrots, sliced
• 4 packets ramen noodles, season packets discarded
• 4 soft boiled eggs
• toasted sesame seeds

1. Preheat oven to 400 degrees F.
2. Mix the olive oil and miso paste until dissolved, toss with the brussels sprouts.
3. On a large baking sheet spread the sprouts in an even layer and roast fro 20-25 minutes.
4. 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.
5. Add the mushrooms, soy sauce and bring the soup to a boil.
6. Add the chicken and carrots and then simmer for 10 minutes until chicken is cooked through.
7. Remove the chicken from the soup and add the spinach.
8. Cut the chicken and put it back in the soup along with the ramen noodle.
9. Cook until the ramen is just soft, about 2 minutes.
10. Divide the soup among the bowls, top with soft boiled eggs, add the brussels sprouts and sprinkle the sesame seeds.
11. Et voila, bon appetit.

brussel sprouts, olive oil, white miso, sesame oil, fresh ginger, garlic, chicken, shiitake mushrooms, soy sauce, fresh spinach, carrots, packets ramen noodles, eggs, sesame seeds

Taken from food52.com/recipes/41436-super-easy-ramen-bowls (may not work)