1/2 yellow onion diced
3 garlic cloves minced
1 teaspoon grated ginger
8 cups chicken, vegetable or seafood broth
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Inspiced Umami Pixie Dust
1 tablespoon Inspiced Shichimi Togarashi
1/2 teaspoon black pepper
¼ teaspoon crushed red pepper
1 pound of uncooked shrimp or 1 pound of uncooked boneless skinless chicken
7-10 oz ramen, udon, somen, or vermicelli noodles
½ lb of leafy greens such as kale, bok choy, spinach, or cabbage
Soft boiled eggs
Sesame Seed Oil
Sliced Green Onion
Chili Garlic Sauce
Place all ingredients except noodles, shrimp (if using), and leafy greens into a slow cooker or instant pot. For slow cooker, cook on low for 3-4 hours. For pressure cooker, cook on high pressure for 8 minutes and then quick release to release pressure. If using chicken, remove from broth and allow to cool before slicing thinly.
Stir in shrimp and leafy greens and allow to cook in the hot soup for 3-5 minutes. Add cooked chicken back to broth (if using). Serve with toppings of your choice.
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