Slow Cooker/Instant Pot Ramen
25
Nov 2019

Ingredients

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

 

Optional Toppings: 

Soft boiled eggs

Sesame Seed Oil

Sesame Seeds

Sliced Jalapenos

Sliced Carrots

Sliced Green Onion

Chili Garlic Sauce

Sliced mushrooms

Bean Sprouts

Lime Wedges

Cilantro

Inspiced Shichimi Togarashi

 

Directions

  1. 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.

  2. 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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