Best 5 Slow Cooker Chicken Ramen With Bok Choy And Miso Recipes
If you're looking for a flavorful and easy-to-make meal, look no further than slow cooker chicken ramen with bok choy and miso. This comforting dish is loaded with tender chicken, crisp bok choy, and a rich, savory broth that's sure to please the whole family. With just a few simple ingredients and a slow cooker, you can have a delicious and satisfying meal ready in no time.
Here are our top 5 tried and tested recipes!
PRESSURE COOKER MISO CHICKEN RAMEN WITH BOK CHOY
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving. Find the slow-cooker version of the recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 or 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken thighs in a 6- to 8-quart pressure cooker and crumble the miso on top. Add the scallions, mushrooms (if using), garlic and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
- Remove the scallions with tongs or a slotted spoon. (If they are overcooked, discard them. If they are not, chop them and add them back to the soup.) Using tongs or a slotted spoon, transfer the bone-in chicken to a bowl to cool. (If using boneless chicken thighs, you can shred them directly in the pot.)
- Stir the bok choy, tamari and mirin into the pot. Using the sauté function, cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. Remove the meat from the chicken bones, shred it and add it back to the pot.
- Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.
- Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved soft-boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http, Calories 837, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 11 grams, Sodium 3225 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO
The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.
Provided by Sarah DiGregorio
Categories dinner, weekday, noodles, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
- Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
- Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams
SLOW COOKER ADOBO CHICKEN WITH BOK CHOY
Paleo Filipino dish.
Provided by Chris Denzer
Categories World Cuisine Recipes Asian Filipino
Time 8h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
- Cover and cook on Low for 8 hours.
- Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.
Nutrition Facts : Calories 458 calories, Carbohydrate 20.8 g, Cholesterol 128.3 mg, Fat 23.1 g, Fiber 4 g, Protein 40.4 g, SaturatedFat 6.4 g, Sodium 1394.5 mg, Sugar 10.3 g
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
EASY CHICKEN MISO RAMEN RECIPE BY TASTY
Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
- Add the chicken, simmer for 20 minutes. Remove, and set aside.
- Dissolve the miso paste in the chicken broth.
- Shred the chicken.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
- Enjoy!
Tips:
- Prep your ingredients beforehand: Dicing the vegetables and slicing the chicken into bite-sized pieces before cooking will save you time and ensure even cooking.
- Use high-quality chicken broth: A flavorful broth will elevate the taste of your ramen. Consider using homemade chicken broth or a high-quality store-bought brand.
- Don't overcrowd the slow cooker: Make sure there is enough space for the chicken and vegetables to cook evenly. If your slow cooker is too full, the food may not cook properly.
- Cook the noodles separately: Ramen noodles tend to overcook in the slow cooker. Instead, cook them according to the package instructions and add them to the soup just before serving.
- Season to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more miso paste, soy sauce, or Sriracha.
Conclusion:
This slow-cooker chicken ramen is a delicious and easy meal that is perfect for a weeknight dinner. The miso paste and bok choy add a flavorful and nutritious twist to the classic ramen recipe. With a few simple tips, you can create a delicious and satisfying meal that the whole family will enjoy.
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