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Spicy Brussels Sprouts Ramen
Crispy roasted Brussels sprouts tossed in chili oil sit atop a spicy miso broth with plenty of attitude.
Tiny green lanterns—Blistered, bold, alive with heat—Broth bites back with fire
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.