380 minutes
A comforting slow-cooked chicken ramen with bok choy and the rich umami flavors of miso, perfect for cozy evenings.
Whole Chicken Legs, raw
pieces
White Miso, paste
cups
Scallions, halved
bunch
Garlic Clove, smashed
each
Dried Shiitake Mushrooms, optional
0 oz
Water, tap
cups
Dried Kombu, optional
pieces
Baby Bok Choy, roughly chopped
0 oz
tablespoons
tablespoons
Ramen Noodles, cooked, drained
0 oz
Sesame Seeds, toasted
to taste
Nori, toasted, torn into strips
sheets
Soft-Boiled Eggs, halved
each
1. Prepare the Slow Cooker
Place the whole chicken legs in the basin of the slow cooker. Blend in the white miso, add halved scallions, smashed garlic cloves, and dried shiitake mushrooms. Pour in water to cover the ingredients.
2. Slow Cook
Cover and set the slow cooker on low for 4 to 6 hours, allowing the chicken to become tender and the miso to infuse the broth with flavor.
3. Add Kombu and Bok Choy
After the cooking time has elapsed, turn the heat to high. Add dried kombu, baby bok choy, tamari, and mirin to the broth. Let these ingredients simmer for about 5 to 10 minutes.
4. Prepare Chicken
Carefully remove the chicken and aromatics with a slotted spoon. Discard the skin and bones, and shred the chicken meat before returning it to the soup.
5. Assemble Ramen Bowls
Place cooked and drained ramen noodles into bowls, ladle the hot chicken and bok choy soup over the noodles, and garnish with sliced scallions, a soft boiled egg, sesame seeds, and toasted nori strips.
Comments (0)