12 medium Brussels sprouts, ends trimmed and halved
4 medium carrots, diced
1/2 acorn squash, seeded and cut into half-rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons sesame oil
2 teaspoons freshly grated ginger
2 cloves garlic, minced or grated
4 cups low-sodium chicken or veggie broth
3 ounces dried shiitake mushrooms
2 tablespoons low-sodium soy sauce
2 tablespoons white miso paste
1 tablespoon sambal oelek
1/2 cup fresh basil or cilantro, roughly chopped
Four 3-ounce packs ramen noodles, seasoning packets discarded
4 soft-boiled eggs (see Cook's Note)
Toasted sesame seeds, for serving
Sliced carrots, green onions, jalapenos, Fresno chiles, basil, cilantro and limes, for serving
For the roasted garden veggies: Preheat the oven to 400 degrees F.
On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes.
For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes.
To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot!
To make soft-boiled eggs, place the eggs in a large pot and fill it with water. Bring the water to a boil and cook until the whites are set and yolks are still slightly soft, 4 to 5 minutes. Drain the eggs, then run them under cold water to cool. Crack the shells and peel the eggs.