This rich and comforting ramen brings all of your favorite flavors into one easy, hassle-free dish. By relying on the gentle heat of the slow cooker to simmer the broth, you’ll build layers of deep, savory goodness without lifting a finger. Once it’s time to eat, simply drop in your ramen noodles and watch as they soak up the mouthwatering garlic, ginger, and soy-infused broth.
Ingredients
- 2 boneless, skinless chicken breasts (or tofu for a vegetarian option)
- 4 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons miso paste (optional, but highly recommended)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon chili-garlic sauce (for a little kick, optional)
- 4 ounces fresh or dried ramen noodles
- Optional toppings: sliced green onions, soft-boiled eggs, nori strips, toasted sesame seeds
Instructions
Begin by placing the chicken or tofu into the slow cooker. In a small bowl, whisk together the broth, soy sauce, miso paste, ginger, garlic, sesame oil, rice vinegar, and chili-garlic sauce (if you like a spicy kick). Pour this savory mixture over the chicken or tofu, ensuring it’s fully submerged.
Set your slow cooker to low and let the broth meld with the protein for about 4 hours. If you’re pressed for time, setting it to high for 2 hours works too. Once the chicken (or tofu) is cooked through and tender, carefully remove and shred or slice it. Return it to the slow cooker and stir gently.
About 20 to 30 minutes before serving, add your ramen noodles, making sure they’re submerged in the delicious broth. Keep an eye on them—once the noodles are just cooked (al dente), switch off the slow cooker. You’re ready to serve!
Ladle the ramen into bowls and top generously with green onions, soft-boiled eggs, nori strips, and toasted sesame seeds for extra flair and flavor.
This fuss-free ramen is perfect for busy weeknights when you crave something nourishing yet bold in taste. It’s easy to adapt for different dietary needs—swap in vegetable broth and tofu for a vegetarian option, or load up on veggies like mushrooms, bok choy, or sliced bell peppers.
The slow cooker does the heavy lifting while you go about your day, and you’ll end up with a comforting, satisfying meal that warms both body and soul.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
