That’s right… Hot steamy Chicken Ramen Noodles made in the Slow Cooker! This amazing (and easy) authentic ramen noodle soup recipe brings home the Japanese flavors we love while our minds are elsewhere.
Truth be told, my mind has been elsewhere a lot lately.
On Lt. Dan. On the kids. On our travel plans for the year. On a couple of my neighbors. On our 2015 goals. Yet, my mind has not been on cooking.
I think that’s why my slow cooker(s) has become my new BFF in 2015. I’m finding myself busier in the evenings than ever before. However, we still need to eat, of course, and we want to eat well.
Slow Cooking has been a brilliant solution this winter.
I’ve discovered you can do so much more with your slow cooker than simmer chili or pot roast. I’ve also discovered that not every dish that comes out of a slow cooker has to be brown and mushy.
See this gorgeous fresh bowl of chicken ramen noodles?
I made it in my crockpot. (That was a brag.)
Not only did I make the ramen noodle soup in the slow cooker, I soft-boiled eggs in it to garnish the chicken ramen noodles as well. (Bigger brag.)
Believe it or not, you can simmer your ramen noodle soup broth, poach your chicken, and soft-boil your eggs all at the same time in your slow cooker.
I just make sure to add an extra egg to the crockpot, so I have a tester at about the 2 hour mark. If the egg is perfectly soft-boiled, I remove them and add the noodles.
If it’s not quick ready, I give the rest of the eggs a few more minutes in the hot broth.
Ramen Noodles that you find in the grocery store are simply wheat noodles that have been dehydrated for quick cooking. They are perfect for crockpot cooking, because you can slow cook everything else, then pop them in at the end to hydrate.
You can use fancy ramen noodles like those at the top of the photo, or use the cheap ramen soup packs, and just throw out the seasoning.
You could also use regular dried wheat pasta as well, but I find it tends to make the broth murky. If you want to use it anyway, make sure the broth is simmering, stir the pasta well, then cover and simmer for the last 18-25 minutes.
Once the ramen noodles are hydrated, the chicken ramen noodle soup is ready!
Ladle the ramen noodles and broth into bowls. Slice the chicken breasts. Then top with the mushrooms, chicken slices, fresh spinach, jalapeno slices, scallions, and the soft-boiled eggs.
Isn’t it lovely?
These beautiful bowls of chicken ramen noodles taste absolutely marvelous, and are full of hearty healthy ingredients!
PAGE: 1 2