Slow Cooker Ramen is a comforting and flavorful dish that’s easy to make with minimal effort. The slow cooking process infuses the broth with deep, savory flavors. Here’s how to make a delicious bowl of ramen in your slow cooker:
Ingredients:
- 4 cups (960 ml) chicken broth (or vegetable broth for a vegetarian option)
- 2 cups (480 ml) water
- 3 tbsp soy sauce
- 1 tbsp miso paste (optional, for extra depth of flavor)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, sliced
- 2 tbsp rice vinegar
- 2 tsp brown sugar
- 4 oz (120 g) dried ramen noodles (or fresh if available)
- 2 cups (300 g) cooked chicken (shredded) or tofu for a vegetarian version
- 2 boiled eggs (soft or hard boiled, peeled, optional)
- 1 cup (150 g) mushrooms, sliced (shiitake or any variety)
- 1 small carrot, julienned
- 2 green onions, sliced
- 1 tbsp sesame seeds (for garnish)
- Fresh spinach or bok choy (optional, for added greens)
Instructions:
1. Make the Broth:
- In the slow cooker, combine the chicken broth, water, soy sauce, miso paste (if using), sesame oil, garlic, ginger, rice vinegar, and brown sugar.
- Stir everything together until the miso paste dissolves completely.
2. Cook the Broth:
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. The longer it cooks, the more the flavors will develop.
3. Add the Noodles and Protein:
- About 20-30 minutes before serving, add the ramen noodles, shredded chicken (or tofu), sliced mushrooms, and julienned carrots to the broth.
- Stir and continue to cook until the noodles are tender and the vegetables are softened.
4. Prepare Toppings:
- While the ramen cooks, boil your eggs to your preferred level (soft boiled for a runny yolk or hard boiled for a firm yolk).
- Slice the green onions and prepare any other toppings like spinach or bok choy.
5. Assemble and Serve:
- Once the ramen is ready, divide the noodles and broth between bowls.
- Top with the boiled egg halves, green onions, sesame seeds, and any additional toppings you like, such as spinach or bok choy.
Tips:
- Vegetarian Option: Use vegetable broth and tofu for a plant-based version of this ramen.
- Noodles: Fresh ramen noodles cook faster, so if using them, add them in the last 10-15 minutes of cooking.
- Spicy Kick: Add chili oil or a splash of sriracha to the broth for heat.
- Storage: Leftover ramen can be stored in the fridge for up to 2 days. Reheat on the stovetop or in the microwave, but keep in mind the noodles may soften.
This slow cooker ramen is the ultimate comfort food, perfect for cozy nights!