Chicken Noodles with Brussel Sprouts
and Ginger Butter
INGREDIENTS
ROASTED BRUSSELS SPROUTS
-
200g brussel sprouts ends trimmed + quartered
-
1/4 cup soy sauce
-
1 tablespoon brown sugar
-
2 tablespoons olive oil
-
salt and pepper to taste
RAMEN
-
2 tablespoon sesame oil
-
2 teaspoons fresh ginger grated
-
2 cloves garlic minced or grated
-
2 cups chicken broth
-
1 cup mushrooms sliced/chopped
-
2 tablespoons soy sauce
-
300g boneless skinless chicken tenders or small chicken thighs*
-
1 cup spinach
-
1 packs noodles seasoning packets discarded
-
1 soft boiled eggs
-
toasted sesame seeds for serving
-
sliced carrots green onions, jalapenos, basil, cilantro + limes, for serving
GINGER BUTTER
-
4 tablespoons salted butter
-
1 tablespoon fresh ginger grated
-
Salt & Black Pepper
-
Chef Stone's Secret Spice™️
METHOD
-
Set a medium pan over medium heat
-
Toss together the brussels sprouts, olive oil, sugar, soy sauce, salt and pepper until the brussels sprouts are well coated. Toss in the pan until the brussels sprouts are lightly charred and caramelized.
-
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. 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 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.