Crockpot Chicken Ramen Soup

Crockpot Chicken Ramen Soup
Ramen Soup Recipe Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 sweet potatoes, cubed
  • 1 onion, chopped
  • 16 oz. bag baby carrots
  • 1/2 tsp. dried thyme leaves
  • 1/8 tsp. pepper
  • 2 bay leaves
  • 3-1/2 cups water
  • 2 (3 oz.) pkg. chicken flavor Ramen noodle soup mix
Ramen Soup Recipe Instructions:
First of all in a 4 to 5 quart crockpot, layer sweet potatoes, sliced onion and chicken thighs. And then sprinkle with thyme, pepper, and bay leaves. In a small bowl, blend 1 cup water and seasoning packets from Ramen and stir to blend. Pour over chicken and vegetables in crockpot, then add rest of water.

next is to cover crockpot and cook on low for 7-9 hours or until vegetables and chicken are tender. Remove and discard bay leaves. Stir in ramen noodles and cover. Cook on high 10-12 minutes or until noodles are tender, stirring once during cooking. Serve6-8 persons..enjoy the ramen chicken soup !

Chicken Ramen Soup

Chicken Ramen Soup

Ramen Soup Recipe Ingredients:

3 cups water
3 oz. pkg. chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced into thin strips
1 carrot, sliced
1 tsp. sesame oil

Ramen Soup Recipe Instructions:
Bring water to a boil in a large pot. Break up noodles and stir into pot along with chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil, stir well and heat through, and serve. Serves 4

Miso Ramen Recipe

Miso Ramen Recipe

Ramen Soup Recipe Ingredients:
  • 4 eggs
  • 10 oz (285 g) dried ramen noodles
  • 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
  • 1/2 cup (170 g) fresh or canned corn kernels, drained
  • 1/3 cup (80 g) defrosted frozen or fresh spinach
  • 8 cups (2 liters) store-bought or homemade pork or vegetable broth
  • 2 teaspoons instant dashi granules
  • 1 tablespoon soy sauce, or to taste
  • 4 tablespoons fresh miso paste
  • 1 cup (100 g) fresh bean sprouts
  • 1 stalk green onion (scallions), finely chopped
  • 4 teaspoons chili oil (optional)

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.