Creamy, spicy, filled with roasted Brussel sprouts and pumpkin, chicken, and ramen noodles. Perfect for a cold night in after a long busy day.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 160 °C. Wash the chicken breast and pat dry.
In a Dutch oven or ovenproof casserole with a lid, mix the olive oil, miso, smoked paprika, salt and pepper. Coat the chicken.
Cover the pot with the lid and bake for about 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken and cover the chicken.
In the meantime, peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater. Heat a large Dutch oven/pot with olive oil over medium heat.
Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
Add in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
Once the chicken is out, heat oven to 200 ºC and prepare the baking tray with parchment paper. Wash and half the brussels sprouts and mushrooms, cube the butternut squash on the same size as halved sprouts. Place it on the baking tray, drizzle with olive oil, garlic powder, season with salt and pepper. Mix well till evenly coated and roast for about 15 minutes, until soft and golden brown.
Add the soup into bowls and top with the chicken and roasted veggies. Garnish with spring onions.
Preparing In The Kitchen
Preheat the oven to 160 °C. Wash the chicken breast and pat dry.
In a Dutch oven or ovenproof casserole with a lid, mix the olive oil, miso, smoked paprika, salt and pepper. Coat the chicken.
Cover the pot with the lid and bake for about 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken and cover the chicken.
In the meantime, peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater. Heat a large Dutch oven/pot with olive oil over medium heat.
Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
Add in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
Once the chicken is out, heat oven to 200 ºC and prepare the baking tray with parchment paper. Wash and half the brussels sprouts and mushrooms, cube the butternut squash on the same size as halved sprouts. Place it on the baking tray, drizzle with olive oil, garlic powder, season with salt and pepper. Mix well till evenly coated and roast for about 15 minutes, until soft and golden brown.
Add the soup into bowls and top with the chicken and roasted veggies. Garnish with spring onions.
