Slow Cook - Chicken Ramen with Bok Choy and Miso

INSTRUCTIONS

1. Place the chicken legs into a pot, and add the miso, garlic cloves, ginger slices, green onion, onion, shiitake mushrooms and 7 cups water. Stir well to combine.
2. Close the lid.
3. Select SLOW COOK-Low and set the time to 6 hours. Press START.
4. When the cooking time is done, press Cancel.
5. With a slotted spoon, carefully remove the chicken, garlic cloves, ginger slices, green onion, onion, and shiitakes, and place in a bowl. Set aside to cool.
6. Coarsely shred chicken meat into the soup, discarding the skin, bone, green onion, onion, garlic and ginger.
7. Press Sauté-high button.
8. Press Start.
9. Once the broth is simmer, stir in kombu, bok choy, tamari and mirin.
10. Cover and let cook until the bok choy is wilted and tender, 3 to 5 minutes.
11. Remove and discard the kombu.
12. Once the soup boils, divide the noodles among 4 bowls, and ladle the soup on top.
13. Top each with sliced green onion, a halved soft-boiled egg or more, sesame seeds, sesame oil, sliced shiitake mushroom and a couple of pieces of nori.
14. Serve immediately