Slow Cooker Chicken Ramen With Bok Choy and Miso
Cozy Up with Slow Cooker Chicken Ramen: A Flavorful Journey
Craving a comforting and deeply flavorful meal? Look no further than our Slow Cooker Chicken Ramen with Bok Choy and Miso! This isn’t your instant noodle fix – it’s a soul-warming experience built on a rich, savory broth and tender chicken, all effortlessly created in your slow cooker. Forget spending hours simmering stock; this recipe delivers incredible depth of flavor with minimal effort.
This ramen recipe is perfect for a chilly evening, a relaxed weekend dinner, or when you simply need a hug in a bowl. The combination of miso, tamari, and shiitake mushrooms (if you choose to use them) creates an umami-rich broth that will have you coming back for seconds (and thirds!). The addition of fresh bok choy adds a lovely texture and a boost of nutrients.
What makes this recipe special?
- Effortless Flavor: The slow cooker does all the work, infusing the broth with incredible depth.
- Customizable: Feel free to add your favorite ramen toppings – extra veggies, a different protein, or a spicy kick.
- Comfort Food Perfection: This ramen is guaranteed to warm you from the inside out.
Tips for the Best Slow Cooker Chicken Ramen:
- Miso Matters: Using a good quality sweet white or yellow miso is key to achieving the right flavor profile.
- Don’t Skip the Kombu (Optional): Kombu adds a subtle but important layer of umami. If you can find it, it’s worth adding!
- Shred the Chicken: Coarsely shredding the chicken ensures it’s easy to eat and absorbs the flavorful broth.
- Topping Time: Get creative with your toppings! Soft-boiled eggs, sesame seeds, and nori sheets are classic choices, but feel free to experiment.
Frequently Asked Questions:
Q: Can I use chicken thighs instead of legs?
A: Yes, you can! Chicken thighs will also work well in this recipe. They may become slightly more tender than chicken legs.
Q: Can I make this recipe vegetarian?
A: Absolutely! Substitute the chicken with firm tofu or extra vegetables like mushrooms and carrots. Use vegetable broth instead of water.
Q: Can I make the broth ahead of time?
A: Yes! The broth can be made a day or two in advance and stored in the refrigerator. This will save you even more time on the day you want to make the ramen.
Q: What kind of noodles should I use?
A: Traditional ramen noodles are best, but you can also use udon or soba noodles. Just be sure to cook them according to the package directions before adding them to the bowls.
Q: Can I add spice to this ramen?
A: Yes! Add a dash of chili garlic sauce, sriracha, or a pinch of red pepper flakes to the broth for a spicy kick.
Get ready to experience ramen like never before. This Slow Cooker Chicken Ramen is a guaranteed crowd-pleaser that will become a staple in your kitchen!
Slow Cooker Chicken Ramen With Bok Choy and Miso
Ingredients
- 3 to 3 ½ pounds skin-on whole chicken legs
- ½ cup sweet white or yellow miso
- 2 scallions trimmed and halved
- 3 garlic cloves smashed
- 4 dried shiitake mushrooms optional
- 1 dried kombu optional, 5-by-3-inch piece
- 1 pound baby bok choy cored and roughly chopped
- 2 tablespoons tamari
- 2 tablespoons mirin
- 12 to 16 ounces ramen cooked and drained
- Soft boiled eggs for topping
- Sesame seeds for topping
- Toasted nori sheets for topping
Instructions
- Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
- Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
- Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.
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