Slow Cook - Chicken Ramen with Bok Choy and Miso
By :Instant Brands Culinary Team
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Course Main Course, Soup
Cuisine Asian
Difficulty Easy
Browse Category Poultry
Cooking Technique Slow Cook
Main Ingredient Chicken Thighs, Miso
Prep Time 25 minutes
Cook Time 6 hours
Servings
4 servings
Ingredients
For the Miso Chicken Broth
  • 5 legs skin-on whole chicken thighs
  • 1/2 cup + 1 tablespoon sweet white or yellow miso plus more to taste
  • 5-6 green onion trimmed and halved, plus more for topping
  • 5 garlic cloves smashed
  • 3 slices fresh ginger 0.5 inch thick
  • 1 medium size onion cut in half
  • 100 g shiitake mushrooms
  • 1 dried kombu 5-by-3 inch piece
  • 1 lb baby Bok choy cored and cut in halves
  • 2 tbsp tamari plus more to taste
  • 2 tbsp mirin plus more to taste
  • 20-24 oz ramen cooked and drained
Optional per Serving:
  • 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 from the broth
  • 1 tbsp thinly chopped green onions for topping
Course Main Course, Soup
Cuisine Asian
Difficulty Easy
Browse Category Poultry
Cooking Technique Slow Cook
Main Ingredient Chicken Thighs, Miso
Prep Time 25 minutes
Cook Time 6 hours
Servings
4 servings
Ingredients
For the Miso Chicken Broth
  • 5 legs skin-on whole chicken thighs
  • 1/2 cup + 1 tablespoon sweet white or yellow miso plus more to taste
  • 5-6 green onion trimmed and halved, plus more for topping
  • 5 garlic cloves smashed
  • 3 slices fresh ginger 0.5 inch thick
  • 1 medium size onion cut in half
  • 100 g shiitake mushrooms
  • 1 dried kombu 5-by-3 inch piece
  • 1 lb baby Bok choy cored and cut in halves
  • 2 tbsp tamari plus more to taste
  • 2 tbsp mirin plus more to taste
  • 20-24 oz ramen cooked and drained
Optional per Serving:
  • 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 from the broth
  • 1 tbsp thinly chopped green onions for topping
Votes: 0
Rating: 0
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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 ,strong>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