Spicy Brussels Sprouts Ramen
Brussels sprouts have got to be the most misunderstood vegetable in the entire produce section—everyone acts like they're some kind of punishment food when really they just needed someone to treat them right. When you roast these little green cabbages until they're all caramelized and crispy on the outside, they transform from bitter disappointments into these sweet, nutty, absolutely addictive little nuggets that you'll find yourself sneaking straight off the pan. The chili oil gives them this gorgeous glossy coating and just enough heat to make things interesting, while the miso broth provides this deep, savory backdrop that makes everything taste more serious and intentional. Each sprout gets all crispy and charred on the edges but stays tender in the middle, creating this perfect textural contrast that makes you wonder why anyone ever boiled these things into submission. The sesame seeds add this subtle nuttiness that ties everything together, and suddenly you're sitting there slurping spicy ramen and thinking that maybe vegetables aren't so bad after all. It's the kind of dish that makes you feel virtuous and rebellious at the same time.
Tiny green lanterns—Blistered, bold, alive with heat—Broth bites back with fire
Let Me Tell You...
I was going through this phase where I was trying to convince myself I was a "healthy person" - you know, buying expensive workout clothes I never wore and filling my cart with vegetables I had no idea how to cook properly.
Brussels sprouts were on sale at the farmer's market, and the vendor, this cheerful woman with dirt under her fingernails, insisted they were "the sweetest batch of the season." I bought two pounds mostly because she seemed so passionate about them, but then they sat in my fridge for a week while I ordered pizza and felt guilty about my life choices.
Finally, on a Sunday when I was feeling particularly motivated to not be a complete disaster, I decided to figure out what all the Brussels sprouts hype was about.
I'd been traumatized by childhood memories of mushy, bitter sprouts that tasted like punishment, but I figured roasting them couldn't be worse than letting them rot in my vegetable drawer.
I cranked the oven up to 425 and tossed those little green orbs with sesame oil, watching them sizzle as they hit the hot pan.
The transformation that happened in that oven was like watching a vegetable magic show.
Those bitter little cabbages turned into these caramelized, nutty gems with crispy edges that I kept sneaking off the pan before they even made it to the bowl.
When I tossed them with chili oil, they got this gorgeous glossy coating that made them look like they belonged in a fancy restaurant instead of my chaotic kitchen.
The miso broth added this deep, savory richness that made the whole thing feel substantial and satisfying.
I ate that bowl while standing at my kitchen counter, marveling at how something I'd been avoiding for thirty years had suddenly become the star of my favorite new meal.
Each spoonful was this perfect combination of crispy, spicy, and deeply satisfying, and I realized that maybe the problem wasn't Brussels sprouts - maybe the problem was that nobody had ever shown them the respect they deserved.
I immediately went back to the farmer's market the next weekend and bought four more pounds, because apparently I'm the kind of person who gets obsessed with vegetables now, and honestly, I'm okay with that.
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons white miso paste
- 1 tablespoon chili oil (plus more for drizzling)
- 1 tablespoon soy sauce
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon sesame oil
- 4 portions dried ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- Kosher salt and black pepper, to taste
Preparation
- Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with sesame oil, salt, and pepper. Spread on a baking sheet and roast 18–22 minutes, stirring halfway, until deeply golden and crisp.
- In a pot, bring vegetable broth to a simmer. Whisk in white miso paste, soy sauce, and chili oil. Simmer 5 minutes to blend flavors.
- Cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls. Ladle hot miso-chili broth over. Top with roasted Brussels sprouts, green onions, and sesame seeds.
- Finish with toppings: crispy fried shallots, kimchi, soft-boiled egg halves, extra chili oil, green onions, and sesame seeds as desired.
Chef's Tips
- Roast Brussels sprouts until deeply caramelized and crispy on the edges for maximum flavor and texture contrast.
- Don't skip stirring the Brussels sprouts halfway through roasting to ensure even browning on all sides.
- Variation: Add crispy bacon bits or pancetta to the roasted Brussels sprouts for smoky richness.
Serving Suggestion
Serve in deep bowls with chopsticks and a cold beer to balance the spicy heat, perfect for a cozy winter meal.