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Introduction
Ramen, a staple of Japanese cuisine, has a history as rich as its broth. Originally imported from China in the late 19th century, ramen quickly became a beloved comfort food across Japan. Our healthy crockpot version pays homage to this cultural icon while adapting it for modern, health-conscious home cooks. By using a slow cooker, we've made it possible to achieve the depth of flavor typically associated with hours of simmering on the stovetop, all while using leaner ingredients and incorporating a variety of nutritious vegetables. This approach not only makes the dish more accessible for busy households but also aligns with contemporary dietary preferences, proving that comfort food can indeed be both delicious and wholesome.
Ingredients
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 2 tablespoons miso paste (preferably white or yellow)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 1 medium onion, thinly sliced
• 2 carrots, peeled and julienned
• 8 oz shiitake mushrooms, stemmed and sliced
• 2 baby bok choy, roughly chopped
• 4 large eggs
• 8 oz dried ramen noodles (look for whole grain options for added nutrition)
• 2 green onions, thinly sliced, for garnish
• 1/4 cup fresh cilantro leaves, for garnish
• 1 sheet nori (dried seaweed), cut into thin strips, for garnish
• Sriracha sauce, to taste (optional)
Step 1:
In the slow cooker, combine chicken broth, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sliced onion. Whisk to combine.
Step 2:
Add the chicken thigh pieces to the slow cooker, ensuring they're submerged in the liquid.
Step 3:
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and cooked through.
Step 4:
In the last 30 minutes of cooking, add the julienned carrots, sliced shiitake mushrooms, and chopped bok choy to the slow cooker.
Step 5:
In a small bowl, whisk the miso paste with a little hot broth from the slow cooker until smooth. Stir this mixture back into the slow cooker.
Step 6:
While the vegetables are cooking, bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, then drain and set aside.
Step 7:
In the same pot, gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Remove with a slotted spoon and place in ice water. Once cooled, peel and halve the eggs.
Step 8:
To serve, divide the cooked noodles among 6 bowls. Ladle the hot ramen broth with chicken and vegetables over the noodles.
Step 9:
Top each bowl with a halved egg, sliced green onions, cilantro leaves, and nori strips. Serve with Sriracha sauce on the side if desired.
Q: Can I make this recipe vegetarian?
A: Yes, replace chicken with firm tofu and use vegetable broth instead of chicken broth for a vegetarian version.
Q: How can I make this recipe gluten-free?
A: Use tamari instead of soy sauce and substitute rice noodles for the ramen noodles to make it gluten-free.
Q: Can I use fresh ramen noodles instead of dried?
A: Yes, fresh ramen noodles can be used. Add them directly to the slow cooker in the last 5 minutes of cooking.
• For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth.
• Adjust the amount of miso paste and soy sauce to your taste preference for saltiness.
• Fresh ramen noodles can be used instead of dried, but add them directly to the slow cooker in the last 5 minutes of cooking.
• For a gluten-free option, use tamari instead of soy sauce and rice noodles instead of ramen noodles.
• The eggs can be soft-boiled separately and added to the bowls when serving for a more traditional ramen experience.
• Feel free to customize the vegetables based on your preferences or what's in season.
Divide noodles among bowls, ladle hot broth with chicken and vegetables over noodles, and top with egg halves and garnishes. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent them from becoming soggy.
Start the slow cooker in the morning for dinner, or overnight for lunch. Prepare garnishes and cook noodles just before serving.
- Don't add the miso paste at the beginning of cooking as it can lose its flavor; add it near the end for the best taste.
- For a richer broth, use bone-in chicken thighs and remove the bones before serving.
- Adjust the consistency of the broth by adding more chicken stock if needed.
For a spicier version, add a tablespoon of chili oil or gochujang paste to the broth. For a seafood variation, replace chicken with shrimp or cubed fish, adding in the last 30 minutes of cooking.
Pair with a chilled Asahi beer or a crisp white wine like Sauvignon Blanc. For a non-alcoholic option, try green tea or sparkling water with lemon.
This dish is perfect for fall and winter, but can be enjoyed year-round.
Contains gluten (in ramen noodles), soy, eggs, and wheat. May contain traces of sesame.
