Slow Cook - Chicken Ramen with Bok Choy and Miso

By: Instant Brands Culinary Team

Slow Cook - Chicken Ramen with Bok Choy and Miso
cuisine icon Cuisine
Asian
cuisine icon Course
Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
+ 1 tablespoon sweet white or yellow miso, 3x2 inch toasted nori pieces, 4 servings, a halved soft-boiled egg, asian, baby bok choy, cook 6 hour, dried kombu, easy, fresh ginger, garlic cloves, green onion, legs skin-on whole chicken thighs, main course, medium size onion, mirin plus more to taste, more than 2 hours, prep 25 min, ramen, ramen recipe, sesame oil, sesame seeds, shiitake mushrooms, slow cook, slow cook recipes, soup, tamari, thinly chopped green onions

prep icon Prep Time
25 min
cook icon Cook Time
6 hour

serving icon Servings
4 servings
Ingredients
  • 5 legs skin-on whole chicken thighs
  • 1/2 cup + 1 tablespoon sweet white or yellow miso
  • 5-6 green onion
  • 5 garlic cloves
  • 3 slices fresh ginger
  • 1 medium size onion
  • 100 g shiitake mushrooms
  • 1 dried kombu
  • 1 lb baby Bok choy
  • 2 tbsp tamari
  • 2 tbsp mirin plus more to taste
  • 20-24 oz ramen
  • a halved soft-boiled egg
  • 1 1/2 tsp sesame seeds
  • 1/2 tsp sesame oil
  • 2-3 3x2 inch toasted Nori pieces
  • 1-2 shiitake mushrooms
  • 1 tbsp thinly chopped green onions
Instructions
  • 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.
  • Close the lid.
  • Select SLOW COOK-Low and set the time to 6 hours. Press START.
  • When the cooking time is done, press Cancel.
  • 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.
  • Coarsely shred chicken meat into the soup, discarding the skin, bone, green onion, onion, garlic and ginger.
  • Press Sauté-high button.
  • Press Start.
  • Once the broth is simmer, stir in kombu, bok choy, tamari and mirin.
  • Cover and let cook until the bok choy is wilted and tender, 3 to 5 minutes.
  • Remove and discard the kombu.
  • Once the soup boils, divide the noodles among 4 bowls, and ladle the soup on top.
  • 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.
  • Serve immediately
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