Slow-Cooker Chicken Ramen
This Slow-Cooker Chicken Ramen recipe features shiitake mushrooms, which not only add a delicious umami flavor to the dish but also come with numerous health benefits. Shiitake mushrooms are known to boost the immune system, improve heart health, and reduce inflammation. They are also a great source of vitamins and minerals, including vitamin B and D, copper, and selenium. Additionally, shiitake mushrooms contain compounds like beta-glucans, which have been shown to support healthy digestion and lower cholesterol levels. So, by including shiitake mushrooms in this recipe, you're not only adding a great depth of flavor but also boosting the nutritional value of the dish.
Author: Jessica Hoskins
Published: [Published Date]
Prep Time: 15 minutes
Cook Time: 6 hours 20 minutes
Total Time: [Total Time]
Yield: Serves 4+
Category: [Recipe Category]
Cuisine: Australian
Ingredients:
- 1500g skin-on whole chicken legs (about 5 legs)
- ½ heaping cup miso, plus more to taste
- 2 spring onions, trimmed and halved, plus more for topping
- 3 garlic cloves, crushed
- 1 tbs grated fresh ginger
- 4 dried or fresh shiitake mushrooms
- 1 piece dried kombu (optional)
- 500g pound baby bok choy, cored and roughly chopped
- 2 tablespoons tamari, plus more to taste
- 2 tablespoons mirin, plus more to taste
- 350g (about 1½ packets) ramen, cooked and drained (prepare these 10-20 mins before serving)
Instructions:
- Place chicken legs in a slow cooker or pressure cooker.
- Add the miso, spring onions, garlic cloves, ginger, and shiitake mushrooms (optional).
- Pour in 6 cups of water and stir everything together.
- Slow cooker: Let the chicken cook for at least 4 hours (up to 6 hours) on low until it’s tender (do not leave past 6 hours or your chicken will dry out).
- Pressure cooker: Cook on high pressure for 1 hour, with a natural release.
- Once it’s cooked, take out the chicken spring onion, garlic, and mushrooms and place in a bowl.
- Add kombu, bok choy, tamari, and mirin to the slow cooker/ pressure cooker and cover it, cooking until the bok choy is wilted and tender (this takes about 5-10 minutes).
- Remove and discard the kombu, then shred the chicken meat into the soup, discarding the skin, bone, spring onions, garlic, and shiitakes.
- Taste the soup and add more miso or tamari, if desired.
- If you are making a double batch or want to reserve some for leftovers, you can now store this in the refrigerator or freezer.
- Finally, put some cooked noodles in 4 or 5 bowls and ladle the soup on top.
- Add sliced spring onion, a halved soft-boiled egg, sesame seeds, and a piece of nori to each bowl.
Recipe Notes:
- Freezer batches: Double or triple this broth and chicken (up to step 9) and freeze in appropriate portions.
Recipe Note Recommendations:
- Shiitake mushrooms not only add flavor but also boost the nutritional value of this dish.
- Consider adding more miso or tamari to adjust the taste to your preference.
- You can prepare soft-boiled eggs in advance and refrigerate them for easy topping.
