Konishiwa, Brussels meets Japan: miso roasted brussels sprouts & ramen soup

recipe for 2


  • 500 g brussels sprouts, cut the stalk, eliminate brown leaves, halved if necessary (I took small, frozen ones, almost defrozen, if fully, they get squashy,  in a microwave)
  • 2 tbs olive oil
  • 1 tbs Miso paste
  • 2 tbs sesame oil
  • 2 tbs ginger, grated
  • 2 cloves of garlic, grated
  • 1 tbs sambal olek
  • 300 ml chicken fond
  • 300 g turkey breast
  • 2-3 pok chois
  • 200 g ramen (japanese egg noodles)
  • 1 cup cherry tomatoes, halved
  • 2 eggs, boiled, peeled & halved
  • 2 tbs salted butter
  • 1 tbs ginger, grated
  • cilantro leaves
  • chili, deseeded & sliced

how to do

  • preheat the oven to 200 degree C
  • take a baking sheet & cover with baking paper
  • put your brussels sprouts on it, mix the olive oil & miso paste
  • drizzel on the brussels sprouts
  • put it in the oven for about 20 min, maybe you turn them upside down after 10 min


  • put a big pot on the cooker, heat sesame oil, 2 tbs ginger & garlic for about 30 sec
  •  deglaze with chicken stalk
  • add the sambal & turkey breast, cook for about 20 min till it’s
  • add the pok choi, cook for another 5 min
  • meanwhile add the butter in a small pot and smell & add 1 tbs ginger
  • add the sesame seeds in a small skillet to toast


  •  put the cilantro, chilies & melted ginger butter in small bowls at the table to serve as topping for your ramen soup
  • arrange the brussels sprouts in a bigger bowl and fill it up with your ramen turkey soup

look, smell & go for the show

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