Easy Slow Cooker Ramen

 
 

Dairy Free. Gluten Free. Vegetarian Option.

Nothing beats a big bowl of noodles and warm broth on a cold, rainy day. This ramen bowl is super easy and full of flavour! What more could you ask for!?

Serves 4-6

Ingredients:

  • 2 large boneless skinless chicken breasts (omit for vegetarian option)

  • 1/2 yellow onion, diced

  • 3 garlic cloves, minced

  • 1 tsp fresh ginger, minced

  • 4 cups chicken broth (miso or vegetable broth would also work) 

  • 1/4 cup soy sauce

  • 2 Tbsp rice vinegar

  • 1/2 cup unsweetened oat or almond milk

  • 1 (4 oz) package shitake mushrooms, sliced (white button or cremini will also work)

  • 1/2 tsp black pepper

  • 2-4 packets gluten free ramen noodles** ( I use “millet/brown rice noodles by Lotus Foods”)

For serving:

  • 4 large eggs soft boiled (optional)

  • 1 jalapeño, sliced

  • 1 large carrot, julienned

  • 2 green onions, sliced

  • drizzle of sesame oil

  • toasted sesame seeds

  • red peppers flakes

Directions: 

  1. Grease the bottom and sides of the crockpot.

  2. Place chicken, onion, garlic, ginger, broth, soy sauce, vinegar, milk, mushrooms and pepper into crockpot. Cover and cook on LOW for 3-4 hours.

  3. Meanwhile, prepare soft-boiled eggs. Bring a pot of water to a boil with enough water to cover the eggs by about an inch. set a timer and cook the eggs according to how soft or hard you’d like them. Once cooled, peel and set aside.

    • 6 minutes: A liquidy yolk and soft white.

    • 6 1/2 minutes: A soft, jammy yolk.

    • 8 minutes: A soft yolk but firm enough to hold its own.

  4. After 3-4 hours remove chicken breasts from the slow cooker and thinly slice.

  5. Turn the slow cooker up to HIGH heat and stir in the ramen noodles** along with the sliced chicken. 

  6. Cover and let cook for about 10-15 minutes, or until the noodles are done to your desired preference. 

  7. Serve with toppings and enjoy!

*Tips:

  • This recipe makes 4 servings. If you’re not dishing all 4 servings immediately, store cooked noodles in a separate container, otherwise they will soak up too much broth and be super soggy. Alternately, you could leave out half the noodles and place them in boiling hot water for a few minutes until cooked. Drain the water and simply add to reheated broth, along with other toppings.

  • Omit chicken and/or eggs for a vegetarian option.