Best 5 Slow Cooker Chicken Ramen With Bok Choy And Miso Recipes
Indulge in a delightful culinary journey with our slow-cooker chicken ramen, an exquisite blend of bold flavors and wholesome ingredients. This delectable dish features succulent chicken simmered in a savory broth infused with the umami richness of miso paste, garlic, ginger, and a hint of sesame oil. Tender bok choy and vibrant carrots add a crisp texture and a pop of color, while the addition of shiitake mushrooms and bean sprouts enhances the savory depth of the broth. Served over a bed of springy ramen noodles, this soul-satisfying soup is a symphony of flavors that will tantalize your taste buds and warm your heart.
Our collection of recipes offers a variety of options to suit your preferences and dietary needs. Whether you're a meat lover or a vegetarian, we've got you covered. Explore our classic chicken ramen recipe, where tender chicken breasts take center stage. For a vegetarian twist, try our vegetable ramen, where a medley of fresh vegetables, including broccoli, bell peppers, and baby corn, create a colorful and flavorful broth. If you're looking for a spicy kick, our spicy ramen recipe adds a touch of heat with the addition of chili paste and Sriracha sauce. And for those who love seafood, our seafood ramen incorporates succulent shrimp and calamari, along with a variety of vegetables, for a briny and satisfying broth.
SLOW COOKER RAMEN NOODLES RECIPE
Chicken Ramen Noodles made easier in the crockpot! These Slow Cooker Ramen Noodles may be simple in preparation, but they're completely packed with flavor!
Provided by Jennifer Debth
Categories Main
Time 3h10m
Number Of Ingredients 20
Steps:
- Grease your crockpot.
- Place chicken, onion, garlic, broth, soy sauce, vinegar, milk, mushrooms, ginger, and pepper into crockpot.
- Cover and cook on LOW for 3 hours.
- After 3 hours remove chicken and let rest on a cutting board while you up the heat to HIGH on your crockpot and stir in the ramen noodles.
- Cover and let cook for about 5 minutes, or until they're done to your liking.
- Thinly slice the chicken and stir it back into the broth.
- Taste and re-season if necessary.
- Serve with optional toppings and enjoy!
Nutrition Facts : Calories 355 kcal, Carbohydrate 32 g, Protein 32 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 2670 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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 AND RAMEN NOODLE SOUP
Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 or 4-quart slow cooker, layer chicken thighs, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix. Pour broth over top.
- Cover; cook on Low setting for 7 to 8 hours.
- About 10 minutes before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well. Coarsely break noodles from soup mix into soup. Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or until noodles are tender.
- Just before serving, stir in onions. If desired, add salt and pepper to taste.
Nutrition Facts : Calories 295, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 3 g
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
Tips:
Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go more smoothly. Use Fresh Vegetables: Fresh vegetables will give your ramen more flavor and nutrients. If you can, try to use organic vegetables whenever possible. Choose the Right Noodles: There are many different types of ramen noodles available, so choose the ones that you like the best. For this recipe, we recommend using fresh ramen noodles or dried ramen noodles that have been cooked according to the package directions. Don't Overcook the Chicken: Overcooked chicken is tough and chewy. To prevent this, cook the chicken until it is just cooked through. This usually takes about 10-15 minutes. Use a Good Quality Broth: The broth is the base of your ramen, so it's important to use a good quality broth. We recommend using a homemade chicken broth or a good quality store-bought broth. Add Your Favorite Toppings: Once your ramen is cooked, you can add your favorite toppings. Some popular toppings include green onions, sliced mushrooms, bamboo shoots, and a soft-boiled egg.Conclusion:
This slow-cooker chicken ramen with bok choy and miso is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The ramen is made with fresh vegetables, tender chicken, and a flavorful broth. It's also a great way to use up any leftover chicken you may have. So next time you're looking for a quick and easy meal, give this slow-cooker chicken ramen a try. You won't be disappointed!
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