Slow Cooker Ramen

13 ingredients
6 steps

Ingredients

  • 3 pounds Boneless pork shoulder
  • 2 tablespoons Neutral oil
  • 1 Yellow onion, chopped
  • 6 Garlic cloves, crushed
  • 1 2-in piece ginger, peeled and chopped
  • 8 cups Chicken broth (low-sodium preferred)
  • 1 Leek, halved lengthwise, and chopped
  • 1/4 pound Mushrooms, chopped
  • 1 1/2 pounds Fresh ramen noodles
  • 8 Eggs, soft boiled
  • Soy sauce, sesame oil to taste for serving
  • Green onions, to serve
  • 2 cups Steamed veggies, like Bok Choy/ Mushrooms

Directions

  1. 1
    Season pork with salt and sear in a hot pan with oil, about 3-4 minutes each side. Put in to slow cooker.
  2. 2
    Add leeks, mushrooms, onion, ginger, garlic, and broth to the slow cooker. Cover and cook on the low setting for 8 hours, or until the pork shoulder is tender and broth is fragrant.
  3. 3
    In the last few minutes of cooking, boil noodles according to the package and boil eggs Set both aside.
  4. 4
    Once pork is cooked, transfer to cutting board. Using 2 forks, shred the pork and discard any large pieces of fat.
  5. 5
    Strain broth through fine-mesh sieve and return to slow cooker.
  6. 6
    To serve: -Divide broth and noodles among 8 bowls. -Place soft-boiled egg in each. -Top with steamed vegetables and green onions. -Use soy sauce and sesame oil to season

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