1 pound brussels sprouts, ends trimmed, and quartered
2 tablespoons olive oil
salt and pepper, to taste
2 tablespoons sesame oil
1 teaspoons fresh ginger, grated
2 garlic cloves, minced
6 cups chicken broth
4 ounces mushrooms (any kind), sliced/chopped
2 tablespoons low sodium soy sauce
1 tablespoon chili paste
1 pound boneless, skinless chicken tenders
8 ounces frozen spinach, thawed and squeezed dry
4 packs ramen noodles, seasoning packets discarded
4 soft boiled eggs (see below)
julienned carrots, sliced sweet peppers, cilantro, and limes, for serving
Preheat oven to 400 degrees. On a large rimmed baking sheet, toss together the brussels sprouts, olive oil, and salt and pepper. Spread brussels sprouts into in even layer and roast for 20-25 minutes or until they are lightly charred and caramelized.
Meanwhile, place a small pot of water to boil over high heat and then reduce it to a simmer. Prepare a medium bowl filled with ice and a little bit of water. Place eggs in the simmering water and simmer for 6 minutes (set a timer). After 6 minutes, transfer eggs to ice bath to stop the cooking.
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 chicken broth. Add the mushrooms, soy sauce, and chili paste. Bring the soup to a boil, add the chicken tenders and then simmer for 20 minutes until chicken is cooked through. Remove the chicken and add the spinach. Shred the chicken using 2 forks and return it to the soup pot. Add the ramen noodles and cook for 2 minutes more.
To serve, divide the soup among bowls. Top with brussels sprouts, peppers, carrots, soft boiled egg, and cilantro.