Preheat the oven to 425°F and cover a baking pan with parchment paper

Slice the brussels sprouts in half and thinly slice the carrot into strips, slice the shallot and tomatoes into quarters and the ginger into thin rounds.

Place the chicken, brussels sprouts and carrots on the prepared baking sheet and drizzle generously with Vignoli Lemon EVOO, salt, and pepper. Place in the preheated oven to roast for 20 minutes, until golden and the vegetables are fork tender.

In a large pot add the chicken broth, star anise, cloves, allspice, shallot, tomatoes and ginger. Bring to a simmer over medium heat and allow the flavors to infuse, at least 15 minutes.

Fill a small pot with water and add the eggs. Bring to a boil and boil for 5 minutes. Remove from heat and immediately cool the eggs in cold water and set aside to chill. Remove the shells and slice the eggs in half, they will be set with the yolk still orange and jammy on the inside.

Thinly slice the radish and green onion, chop the cilantro if using and slice the lemon into wedges.

Cook the ramen noodles according to package directions and divide between two bowls

Remove the chicken and vegetables from the oven. Slice the chicken into strips and divide the chicken and vegetables between the ramen bowls, including any juices and drippings from the pan.

Ladle the chicken broth, through a strainer, over the ramen bowls, filling them generously.

Top with boiled egg, sliced radishes, green onions, mushrooms, bean sprouts, cilantro and black sesame seeds to garnish.