Slow Cooker Chicken Ramen With Bok Choy and Miso

Name: Slow Cooker Chicken Ramen With Bok Choy and Miso
Ingredients: 3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs); 1/2 heaping cup sweet white or yellow miso, plus more to taste; 2 scallions, trimmed and halved, plus more for topping; 3 garlic cloves, smashed; 4 dried shiitake mushrooms (optional); 1 (5-by-3-inch) piece dried kombu (optional); 1 pound baby bok choy, cored and roughly chopped; 2 tablespoons tamari, plus more to taste; 2 tablespoons mirin, plus more to taste; 12 to 16 ounces ramen, cooked and drained; Soft boiled eggs, sesame seeds and toasted nori sheets, for topping

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.

Ingredients

3 to 3 1/2 pounds skin-on whole chicken legs
about 5 legs
1/2 heaping cup sweet white or yellow miso
plus more to taste
2 scallions
trimmed and halved, plus more for topping
3 garlic cloves
smashed
4 dried shiitake mushrooms
optional
1 piece dried kombu
5-by-3-inch
1 pound baby bok choy
cored and roughly chopped
2 tablespoons tamari
plus more to taste
2 tablespoons mirin
plus more to taste
12 to 16 ounces ramen
cooked and drained
Soft boiled eggs
sesame seeds and toasted nori sheets, for topping

Directions

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.
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.
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.

Slow Cooker Chicken Ramen With Bok Choy and Miso

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