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.
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.