Slow Cooker Chicken Ramen Noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
645 kcal
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Course
Main Course
Slow Cooker Chicken Ramen Noodles
Description
This recipe utilizes a slow cooker to gently poach chicken breasts and whole eggs in dashi or chicken broth supplemented with garlic, ginger, and scallions. Alongside, white miso is blended in for umami depth. The eggs are carefully timed for a soft-boiled doneness to complement the soup. Shiitake mushrooms and baby spinach are added along with ramen noodles closer to the end to maintain texture and freshness.
The resulting ramen features tender chicken in a savory, miso-infused broth with tender yet firm noodles, enhanced by spinach and mushrooms. The soft-boiled eggs add richness and a silky component. Garnishes such as scallion greens, sesame seeds, and optional spicy or crunchy toppings can be added for customized flavor and texture.
Leftover ramen can be refrigerated for several days but is best enjoyed fresh, as noodles soften quickly. Freezing is possible but may change noodle texture. Soft-boiled eggs are tested during cooking to achieve the ideal balance of firm whites and creamy yolks.
Ingredients
- 1 3/4 - 2 pounds chicken breast boneless, skinless
- 2 quarts dashi broth or chicken broth
- 3 cloves garlic minced
- 1 teaspoon ginger fresh grated
- 1 bunch scallions
- 2 tablespoons white miso
- 7 egg large
- 8 ounces shiitake mushrooms stems trimmed
- 8 ounces ramen noodles dried and dehydrated
- 5 ounces spinach fresh baby
- sesame seeds crushed red pepper, sliced jalapeños, mung bean sprouts, bamboo shoots, sliced radishes, toasted, possible garnish
Instructions
- Place the chicken breasts, whole eggs in shells, ginger, and garlic in a large slow cooker. Cut the tops off the scallions and chop the green ends to use as a garnish later. Tie the white ends with butcher's twine and place in the slow cooker. Pour the dashi (or chicken broth) over the top. Cover the slow cooker and turn on low.
- After 2 hours, take one egg out with a pair of tongs. Place in ice water for a couple minutes, then crack the "tester egg" to check the doneness. You want it to be soft-boiled, with firm whites, but soft silky yolk. If the egg is soft-boiled, remove all eggs and place them in a bowl of ice water. If it's close, continue cooking the remaining eggs for another 10-20 minutes, then remove and chill. *All slow cookers are a little different so the tester egg insures a better chance of perfectly soft-boiled eggs in the crockpot. You could always cook them on the stovetop, if you prefer. (Instructions Here)
- Once the eggs are soft-boiled and resting in an ice bath, check that the chicken is cooked through (2 - 2 1/2 hours). Remove the scallions and skim the top of the broth to remove ginger and residue.
- Take the chicken out of the broth. Stir in the miso paste. Then add the mushrooms and dried ramen noodles and place the chicken breasts on top to press the noodles down under the broth. Cover and slow cook another 10-15 minutes until the noodles and mushrooms are soft.
- To Serve: Peel the eggs and cut in half. Remove the chicken and slice. Then ladle the ramen noodles and broth into 6 bowls. Place several slices of chicken, some cooked mushrooms, a handful of fresh spinach, and a soft-boiled egg on top of each bowl. Garnish with jalapeños, chopped scallions, toasted sesame seeds, and crushed red pepper. Or add any garnish you like!
Notes
- Ramen noodles are best eaten immediately after cooking to maintain texture.
- Leftovers store in the fridge for 3-4 days in an airtight container.
- Freezing the soup is possible, but thaw slowly in the fridge and reheat gently to preserve flavors.
- Soft-boiled eggs are tested during cooking for perfect doneness, but can be cooked separately on the stovetop if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 645kcal | 32% |
| Carbohydrates | 31g | 10% |
| Protein | 79g | 158% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 372mg | 124% |
| Sodium | 2409mg | 100% |
| Potassium | 1734mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2630IU | 53% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 181mg | 18% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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