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Slow-Cooker Chicken Ramen With Bok Choy and Miso
This is what happens when authentic Japanese ramen meets the convenience of your slow cooker. Slow-Cooker Chicken Ramen With Bok Choy and Miso delivers a deeply flavorful, umami-rich broth that’s been gently simmered for hours with chicken, aromatics, and miso paste, resulting in a bowl of ramen that rivals what you’d get at a proper ramen shop.
The slow cooker does the heavy lifting, extracting every bit of flavor from chicken legs, garlic, ginger, and scallions into the broth. The miso adds that signature fermented depth, while fresh bok choy, shiitake mushrooms, and perfectly cooked ramen noodles get added at the end. Top it all with soft-boiled eggs, and you have a restaurant-quality bowl of ramen with minimal hands-on effort.
Let’s make ramen the easy way.
Why You’ll Love This Recipe
- Authentic Flavor, Zero Effort: The slow cooker extracts deep, complex flavors from the ingredients over hours of gentle simmering.
- Restaurant-Quality Broth: The combination of miso, garlic, ginger, and slow-cooked chicken creates a rich, umami-packed broth.
- Complete Meal in a Bowl: With protein, vegetables, and noodles all in one dish, this is a satisfying, balanced dinner.
- Customizable Toppings: Make it your own with soft-boiled eggs, chili oil, sesame seeds, or nori sheets.
Ingredients
Here is your shopping list for 4-6 servings.
For the Broth:
For Assembly:
Step-by-Step Instructions
1. Build the Broth Base
Place the chicken legs in a 6-8 quart slow cooker. Crumble the miso paste over the chicken (it will dissolve as it cooks). Add the smashed garlic, ginger slices, white parts of the scallions (save the green tops for garnish), and shiitake mushrooms (if adding now—you can also add them at the end for firmer texture).
2. Add Liquids and Seasonings
Pour in the chicken broth (6-7 cups—enough to cover the chicken). Add the soy sauce, rice vinegar, sesame oil, and brown sugar. Stir gently to combine.
3. Cook Low and Slow
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken should be fall-apart tender, and the broth deeply flavorful.
4. Make the Soft-Boiled Eggs (During Last 30 Minutes)
Bring a small pot of water to a rolling boil. Gently lower 4 eggs (still in shells) into the water. Cook for exactly 6-7 minutes for jammy yolks.
Immediately transfer the eggs to an ice bath and let them cool completely (at least 5 minutes). Peel and halve them right before serving.
5. Shred the Chicken
Remove the chicken from the slow cooker using tongs. Let it cool slightly, then shred the meat off the bones using two forks. Discard the skin and bones. Set the shredded chicken aside.
6. Strain the Broth (Optional but Recommended)
For a cleaner, clearer broth, strain it through a fine-mesh sieve to remove the ginger slices, scallion pieces, and any chicken bits. Return the strained broth to the slow cooker and turn it to HIGH.
7. Cook the Noodles and Vegetables
Add the ramen noodles to the broth, pushing them down so they’re submerged. Add the bok choy halves and mushrooms (if you didn’t add them earlier). Cover and cook for 10-15 minutes until the noodles are tender and the bok choy is wilted but still has some bite.
Return the shredded chicken to the slow cooker just to warm through.
8. Assemble and Serve
Ladle the broth, noodles, chicken, bok choy, and mushrooms into deep bowls. Top each bowl with:
- 2 soft-boiled egg halves
- Sliced green onions
- Nori sheets (optional)
- Chili garlic sauce or chili oil for heat
- Sesame seeds (optional)
Serve immediately while the broth is piping hot.
Tips for Success
- Don’t Overcook the Noodles: Ramen noodles only need 10-15 minutes in the hot broth. Add them at the very end to prevent them from becoming mushy.
- Add Miso at the Right Time: Some recipes add miso at the beginning (for deeper flavor), others at the end (to preserve nutrients). For best results, add most at the beginning and whisk a bit more in at the end.
- Use Bone-In Chicken: Bones add collagen and gelatin to the broth, creating a richer, more authentic ramen broth.
- Timing the Eggs: The difference between 6 and 7 minutes of boiling is the difference between jammy and fully cooked yolks. Set a timer!.
Variations & Substitutions
- Boneless Chicken Version: Use boneless chicken breasts or thighs. The broth won’t be quite as rich, but it’s faster. Cook on low for 4-5 hours.
- Vegetarian/Vegan: Skip the chicken and use vegetable broth. Add extra mushrooms, tofu cubes, and edamame for protein.
- Spicy Miso Ramen: Add 1-2 tablespoons of gochugaru (Korean chili flakes) or sambal oelek to the broth for a spicy kick.
- Add Spinach: Stir in baby spinach during the last 5 minutes of cooking for extra greens.
What to Serve With It
- Gyoza (Potstickers): Pan-fried dumplings are the perfect side to ramen.
- Edamame: Steamed and salted edamame beans make a simple starter.
- Asian Cucumber Salad: A tangy, crunchy salad balances the rich broth.
- Kimchi: Fermented vegetables add probiotic goodness and spicy tang.
Storage & Reheating
- Fridge: Store the broth, chicken, and vegetables separately from the noodles for 3-4 days. Noodles get mushy when stored in broth.
- Freezer: Freeze the broth and chicken (without noodles or eggs) for up to 3 months. Thaw overnight and cook fresh noodles when serving.
- Reheating: Reheat the broth on the stovetop, add fresh noodles, and cook until tender. Top with freshly cooked soft-boiled eggs.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Carbohydrates | 42g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 980mg |
Diet Suitability: Dairy-Free, Can be Gluten-Free (use GF noodles and tamari).
Common Mistakes to Avoid
- Adding Noodles Too Early: The noodles will absorb all the broth and turn into mush. Always add them in the last 10-15 minutes.
- Boiling Miso: High heat destroys the beneficial bacteria and dulls the flavor of miso. Add it near the end or temper it with warm broth before stirring in.
- Skipping the Ice Bath for Eggs: Without an ice bath, the eggs will continue cooking from residual heat and you’ll end up with hard yolks instead of jammy ones.
FAQ
Q: Can I use store-bought rotisserie chicken?
A: Yes! Skip the slow-cooking step for the chicken. Make the broth with the aromatics and broth only, then add shredded rotisserie chicken at the end.
Q: What’s the difference between white and red miso?
A: White (or yellow) miso is milder and slightly sweet. Red miso is much saltier and more intense. For this recipe, stick with white miso.
Q: Can I make this in an Instant Pot?
A: Yes! Use the pressure cooker function for 15 minutes, then natural release. Strain, add noodles and vegetables, and use sauté mode for 5-10 minutes.
Q: Why is my broth cloudy?
A: Cloudy broth is normal for ramen! It comes from the collagen and fat from the chicken. If you prefer clear broth, strain it through cheesecloth.
Conclusion
This Slow-Cooker Chicken Ramen With Bok Choy and Miso proves that authentic ramen doesn’t require standing over a pot for hours. The slow cooker does all the work, creating a deeply flavorful, umami-rich broth that tastes like it came from a proper ramen shop. With tender chicken, jammy eggs, and fresh vegetables, this is comfort food at its finest.
If you loved this Japanese-inspired slow cooker meal, try my Slow Cooker Senate Bean Soup or Slow Cooker Salsa Verde Chicken next!
Slow-Cooker Chicken Ramen With Bok Choy and Miso
A comforting and nourishing slow-cooker chicken ramen recipe with tender chicken, vibrant bok choy, and umami miso, creating a symphony of flavors.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 head of fresh bok choy
- 8 oz ramen noodles
- 2 tbsp miso paste
Directions
- Place chicken thighs at the bottom of the slow cooker.
- Add bok choy on top of the chicken.
- Pour enough water to cover the ingredients and cook on low for 4 hours.
- Cook the ramen noodles separately according to package instructions.
- Once the chicken is cooked, shred it and return it to the slow cooker.
- Add miso paste and stir until well combined.
- Serve the chicken and bok choy over cooked ramen noodles.
- Enjoy the flavorful and satisfying slow-cooker chicken ramen!
