Author Notes
Ramen doesn't have to be a long, laborious process. The broth here builds flavor all day in the crock pot and then is seasoned with soy sauce and sesame oil to taste. It's made in a crock pot in the most non traditional of ways, but the taste is spot on! This recipe is adapted from one found at chow.com. —Brianna Plaza
Ingredients
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3 pounds
Boneless pork shoulder
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2 tablespoons
Neutral oil
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1
Yellow onion, chopped
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6
Garlic cloves, crushed
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1
2-in piece ginger, peeled and chopped
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8 cups
Chicken broth (low-sodium preferred)
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1
Leek, halved lengthwise, and chopped
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1/4 pound
Mushrooms, chopped
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1 1/2 pounds
Fresh ramen noodles
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8
Eggs, soft boiled
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Soy sauce, sesame oil to taste for serving
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Green onions, to serve
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2 cups
Steamed veggies, like Bok Choy/ Mushrooms
Directions
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Season pork with salt and sear in a hot pan with oil, about 3-4 minutes each side. Put in to slow cooker.
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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.
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In the last few minutes of cooking, boil noodles according to the package and boil eggs Set both aside.
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Once pork is cooked, transfer to cutting board. Using 2 forks, shred the pork and discard any large pieces of fat.
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Strain broth through fine-mesh sieve and return to slow cooker.
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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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