Subj : Crockpot N.Y. Times - 40
To : All
From : Dave Drum
Date : Sun Mar 31 2024 04:36 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Chicken Ramen w/Bok Choy & Miso
Categories: Poultry, Vegetables, Greens, Pasta
Yield: 4 servings
3 1/2 lb Skin-on chicken leg
- quarters
1/2 c (heaping) sweet white or
- yellow miso; more to taste
2 Scallions;, trimmed, halved,
- more for topping
3 cl Garlic; smashed
4 Dried shiitake mushrooms
- (opt)
1 (5" X-3") piece dried kombu
- (opt)
1 lb Baby bok choy; cored, rough
- chopped
2 tb Tamari; more to taste
2 tb Mirin; more to taste
12 oz (to 16 oz) ramen; cooked,
- drained
Soft boiled eggs, sesame
- seeds and toasted nori
- sheets, for topping
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.
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.
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.
By: Sarah DiGregorio
Yield: 4 to 5 servings
RECIPE FROM:
https://cooking.nytimes.com
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