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–+ servings

Slow-cooker chicken ramen

This recipe asks for about 5 minutes of your time in the morning and 10 minutes at night, and rewards you with a delicious, flavoursome noodle soup.
Couverts4
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Ingredients

  • 1 whole chicken jointed into 6–8 pieces, or 6–8 legs
  • ½ cup 150 g white miso
  • 4 dried shiitake mushrooms
  • 3 unpeeled garlic cloves bruised
  • 3 spring onions scallions
  • 2 bunches bok choy trimmed and sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp grated ginger
  • 400 g 14 oz dried ramen noodles
  • 2 soft-boiled eggs to serve
  • Toasted sesame seeds to serve

Instructions

  • Turn the slow cooker to high.
  • Add the chicken, miso, mushrooms and garlic to the slow cooker.
  • Cut the white part of the spring onions into large chunks and add them to the slow cooker.
  • Thinly slice the green parts of the spring onions and pop them in the fridge.
  • Pour 6 cups (1.
  • 5 litres) water into the slow cooker (or enough to cover the ingredients), cover and cook on low for 5 hours (or all day).
  • Turn the slow cooker to high and remove the chicken.
  • Add the bok choy, soy sauce and ginger and cook for 10 minutes.
  • Meanwhile, shred the chicken.
  • Discard the skin and bones.
  • Cook the noodles according to the packet instructions, then drain.
  • Discard the garlic and spring onions.
  • Add the chicken, noodles and spring onion greens and stir to warm through.
  • Serve the soup topped with the boiled egg halves, toasted sesame seeds and anything else you fancy.
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Course; Chicken