Slow Cooker Ramen Soup
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5
2 reviews
Excellent
Slow Cooker Ramen Soup
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Classic ramen soup, made easy in the slow cooker!
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Ingredients
For the Broth
- 1 lb pork butt or chicken breast
- 6 c water
- 4 garlic smashed, cloves
- 2 inches ginger peeled and sliced (or 1/2 tsp dry, ground ginger, fresh
- 1 bunch green onion white parts only, save the green parts for the topping, sliced lengthwise
- ¼ c soy sauce
- 1 tsp sesame oil (if using chicken breast)
For the noodles
- 4 oz shiitake mushroom fresh, or sliced baby bella/cremini mushrooms (optional
- 8 oz ramen noodles instant ramen noodles are ok, just discard the seasoning packets, or Chinese noodles
For the Toppings (Feel free to add your own!)
- egg soft boiled
- bean sprout
- scallions
- liced carrot
- herbs chopped or spinach
- Toasted sesame seeds
- bamboo shoots
- radish
- bok choy
Instructions
- Place all the broth ingredients in a slow cooker and cook on low for 6-8 hours or high for 2-3.
- When you are ready to eat, skim any fat or floating scum that might be on the top of the broth from the meat. Remove the garlic, ginger pieces, and scallions (if desired).
- Remove the meat and slice or shred it, setting it aside with your other prepared toppings.
- Turn the crock pot to high and add your mushrooms (if using) and ramen noodles. Cook the noodles for the time directed on their packaging, and then check them. Since your broth probably isn't boiling, the noodles may take up to twice as long as the package directs to soften.
To Serve
- Place a serving of noodles into a bowl and ladle the hot broth over the noodles.
- Top as desired and slurp away!
Notes
- *To soft boil eggs: Place your eggs in a saucepan and cover with 1 inch of cold water. Add about 1 Tbsp salt. Cover the pot and bring the water to a boil over medium heat. Remove the pan from the heat and let stand 3 minutes. Then, submerge the eggs in cold water to stop the cooking and cool them quickly.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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