Description
Tender ramen noodles slow-cooked to perfection in a savory broth bursting with rich umami flavors. This hearty slow cooker ramen features a broth simmered with garlic, ginger, soy sauce, and spices, complemented by shredded chicken, spinach, corn, and boiled eggs for a cozy and satisfying meal perfect for any chilly evening.
Ingredients
Broth and Seasoning
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes
Main Ingredients
- 2 packs instant ramen noodles
- ½ cup cooked chicken, shredded
- ½ cup spinach
- ¼ cup corn kernels
- 2 boiled eggs, halved
- 2 green onions, sliced
Instructions
- Prepare Broth Base: In a slow cooker, combine the chicken broth and water, stirring gently to mix.
- Add Seasonings: Add soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar to the slow cooker. Stir until the brown sugar dissolves and ingredients are well combined.
- Cook Broth: Cover the slow cooker and cook on low for 2 hours to develop deep flavors.
- Add Noodles: Open the lid and add the instant ramen noodles, breaking them into smaller pieces if desired. Stir to ensure noodles are submerged.
- Cook Noodles: Cover again and cook for an additional 30 minutes until noodles are fully soft and cooked through.
- Boil Eggs: While noodles cook, place eggs in boiling water, simmer for 10 minutes. Remove, cool under cold water, peel, and slice in half.
- Prepare Toppings: Shred cooked chicken and wash spinach thoroughly, draining well.
- Combine Ingredients: Once noodles are done, stir in red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels.
- Final Cooking: Cook for 5 more minutes until spinach is wilted and chicken heated through.
- Serve: Ladle ramen into bowls and top each serving with halved boiled eggs. Stir gently before eating for an even distribution of toppings. Enjoy while hot.
Notes
- Use low-sodium chicken broth for a richer flavor with controlled saltiness.
- You can add other vegetables such as mushrooms or bok choy for additional nutrition.
- Adjust red pepper flakes according to your preferred spiciness level.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken and eggs.
- Leftover ramen is best refrigerated and consumed within 2 days; reheat gently to avoid overcooking noodles.
