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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
- 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
- Season pork with salt and sear in a hot pan with oil, about 3-4 minutes each side. Put in to slow cooker.
- 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.
- In the last few minutes of cooking, boil noodles according to the package and boil eggs Set both aside.
- Once pork is cooked, transfer to cutting board. Using 2 forks, shred the pork and discard any large pieces of fat.
- Strain broth through fine-mesh sieve and return to slow cooker.
- 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
- This recipe was entered in the contest for Your Best Recipe with Noodles