Healthy Crockpot Japanese Ramen

• 4 cups chicken or vegetable broth

• 1/4 cup soy sauce

• 1/4 cup mirin

• 2 tbsp miso paste

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 1 inch ginger root, grated

• 1/2 lb boneless chicken thighs or shiitake mushrooms

• 2 carrots, sliced

• 2 stalks celery, sliced

• 1 large onion, sliced

• 4 ounces baby spinach

• 6 ounces ramen noodles

• 2 green onions, thinly sliced

• 1 soft-boiled egg per serving

• Sesame seeds for garnish

• Nori sheets, cut into strips, for garnish

1. In a crockpot, combine chicken or vegetable broth, soy sauce, mirin, miso paste, and sesame oil, stirring until well mixed.


2. Add minced garlic, grated ginger, chicken thighs or shiitake mushrooms, carrots, celery, and sliced onion to the broth mixture.


3. Cover the crockpot and cook on low for 6 hours or on high for 3 hours.


4. About 30 minutes before serving, remove the chicken thighs (if used) and shred them before returning to the pot.


5. Add baby spinach to the crockpot and stir until wilted.


6. Cook the ramen noodles separately according to package instructions, then drain and add to the crockpot.


7. Serve the ramen in bowls, topped with thin slices of green onion, a soft-boiled egg cut in half, a sprinkle of sesame seeds, and strips of nori for garnish.