Slow-Cooker Chicken Ramen With Bok Choy and Miso
- Total Time
- 6 hours 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 5 servings
- 3 to 3½pounds skin-on whole chicken legs (about 5 legs)
- ½heaping cup sweet white or yellow miso, plus more to taste
- 2scallions, trimmed and halved, plus more for topping
- 3garlic cloves, smashed
- 4dried shiitake mushrooms (optional)
- 1(5-by-3-inch) piece dried kombu (optional)
- 1pound baby bok choy, cored and roughly chopped
- 2tablespoons tamari, plus more to taste
- 2tablespoons mirin, plus more to taste
- 12 to 16ounces ramen, cooked and drained
- Soft boiled eggs, sesame seeds and toasted nori sheets, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
1181 calories; 71 grams fat; 22 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 70 grams protein; 3210 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Christopher
I'll ask the question - how long in am Instant Pot?
efudd
Boil egg for 6.5 min, chill in ice water, peel, marinade in 1/4 cup soy sauce 1/4 cup mirin 3/4 cup water for several hours, slice and serve on hot broth
AK
Really delicious broth. I used the advice of other commenters and added ginger, star anise, and a pinch of chilli flakes. Also couldn’t get kombu, but added anchovy, local oyster mushrooms instead of shiitake was only available, and substituted rice vinegar for the mirin. Really a flexible recipe. Cooked in the instant pot on soup mode for 30 mins. Will be making again.
efudd
1 hr chicken legs in pressure cooker, rest same. Fantastic.
pj
Notes for next time: Better ramen noodles More mushrooms, and don’t toss them More broth
Sasha
Can replace tamari with coconut aminos or soy sauce
Arch
Add a healthy nub of ginger to the mix before cooking. The is best served hotter than a slow cooker can get it, so consider finishing it on the stove.
Paul C.
Re. the couple comments about chicken texture: I’m really not sure what the issue is...The chicken texture is as if you made a chicken soup and cooked it a few hours—no mysteries here. Because the chicken has skin on, it looks a little odd when you first take it out because the skin has been dissolving (you just remove it). Made this for my wife and 2 year old daughter and we all loved it!
becca
I love this recipe!!! I use boneless skinless thighs (time saving measure) and cook in the instant pot... I sauté the meat first and then cook at high pressure for 15 minutes. I find that 3 lbs is too much meat so whatever is leftover I reserve for food later in the week (the chicken doesn’t get a very strong miso flavor so it is works well in a quick taco sauce or something of the like).
Iris
I did it from frozen in 35 mins
tobey
This is delicious! I added 1 tbsp of Chile flakes and an anise Star to the broth. It added a lot of depth to the broth flavor.
muddyboots
Okay. So yes - broth on low for 4 hours is good. I can see how the chicken would dry out. I used fresh shiitakes - added anchovies (2) and because I didn't have baby bok choy - used spinach instead. Delicious!! The garlic and green onions just sort of melted (finely chopped they were) and the shiitakes were delicious. I felt no need to strain them out. I let my dry noodles steep in the rich broth. Fabulous!! Really great recipe! I think my teenager will love it.
Eric
Tasty broth but a little salty for multiple servings, could dilute or add less kombu. Slow cooker has better flavor than instapot. Won't look like a lot of ingredients, but it's plenty. Can mix up weekday dinners by making peanut butter noodles out of the ramen.
Shanen S
i added a bit of sriracha in my personal bowl for a little heat i wasn't able to find kombu, but i used regular shiitake (non-dried) and I bought pre-made miso broth. I substituted rice wine vinegar instead of mirin. I bought prepackaged top-ramen and used the dry noodles sitting in the broth i made instead of using the packet. I took 1/4 of the packet and added it to my crock-pot because the way i made it seemed a little too sweet. This added some nice salt flavor to it. Good recipe.
LeslieMac
The broth was delicious but there wasn’t nearly enough of it - even though I used only 2 lbs of chicken! It was beyond chunky, not like a soup at all. I used 12 ounces ramen, all other ingredients as the recipe called for. The miso I found in my grocery store came in paste form, not something I could “crumble” into the Crock Pot. Maybe this was the problem?
bevgs
I thought this was just okay. The broth was good but I really didn’t like the texture of the bok choy, it was too mushy and didn’t have any taste.
mmkay
This needed a little more oomph. I added ginger, star anise, sichuan pepper, extra garlic and onion and some chili crisp. Plus some leftover corn from the fridge. Also successfully (for the first time-TADAHHH!) made the jammy soft boiled eggs that I surprisingly did not butcher (with a spoon to remove shells Verrrrry slowly) and marinated in miso-soy-broth for a couple hours
sous_viv
With the addition of star anise and ginger, as others have recommended, this is a 5 star recipe. I also browned the chicken before adding it to the slow cooker for extra flavor.
Carolina & Charlie
Add ginger and star anise like some other people suggest. Cook only for 5 hours before getting the chicken out. Add more water after the chicken comes out! This recipe does not have enough broth! Finally, definitely add more mirin and tamari than the recipe calls for. For toppings, the soy/mirin marinated eggs are a hit (we marinated them for 24 hours), and some Szechuan chili oil!
Laura
My three year old LOVED this Ramen and immediately requested I make it again. 5 stars.
add eggplant
Really need the full amount of chicken. Want to learn how to create a deeper flavor broth - maybe slow cooker isn’t the answer.
amanda
I love this recipe so much! I never, never would have thought I’d be able to make halfway decent ramen at home. This it’s so simple, and after preparing once almost exactly as written, I’ve continued to revise and tinker to really suit the preferences of my partner and I. I double the garlic, double the liquid and use half vegetable stock (although I bet mushroom stock would be great, too). Baby bok choi isn’t always available where I am, but I find regular bok choi a bit much in this dish…
JenG
This was good but a little disappointing. The broth lacked depth and was very under-seasoned until adding more than double the amount of tamari in the recipe. The chicken was fine, I did not experience the dryness others have noted, but did find it pretty labor intensive for a slow cooker dish. Between removing and shredding the chicken and preparing both the eggs and the ramen, there were enough steps to negate the convenience of a slow cooker, not to mention lots of clean up on the back end.
marsanyi
Used pork shoulder chunks instead of chicken. After cooking broth, pulled pork apart and crisped up in a frypan with sugar, black vinegar and added back as described.
Riverside Mom
Delectable.
Mther2812
I would make this again. It was a great snow day dinner. The suggested additions of star anise, tons of ginger and more water for more broth volume were crucial. I omitted mirin because I didn't have it. My picky children loved it.
CJ from Chapel Hill
I really love this recipe! One of our favorites.
Shelley
astonishing number of calories for miso soup! this soup is greasy, also unexpected for miso soup.
Christina
Made this last minute with the instant pot. Modified as follows: used boneless skinless chicken breasts, fresh shiitake. Sautéed about 3/4lb chicken on high in instant pot until browned. added chopped scallion, sliced shiitakes, garlic, 4C water & 1/3c miso. High pressure for 12m. Then basically did the recipe as written! Absolutely delicious flavor period but especially for such a quick and hands off recipe!
Lisa
Brilliant. Put it in the pot, go to work. Dinner is on the table half an hour after you get home.
Private notes are only visible to you.
Advertisement
