Slow Cooker Ramen Bowls
Slow Cooker Ramen Bowls: Any ramen lover will tell you–it’s all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.
Ingredients
- 2 tablespoons canola oil
- 1 (2-pound) boneless pork shoulder roast
- 2 onions, peeled and halved horizontally
- 4 cups unsalted chicken stock
- 4 cups water
- 1/4 cup lower-sodium soy sauce, divided
- 12 ounces shiitake mushrooms
- 2 tablespoons dark sesame oil
- 1 (7 x 3-inch) piece kombu
- 1 (2-inch) piece peeled ginger, cut into 6 slices
- 12 ounces uncooked fresh Chinese noodles (or brown rice fresh ramen, such as Lotus Foods)
- 8 large eggs
- 3 green onions, cut into 1/3-inch pieces
- 2 Fresno chiles, thinly sliced
- 4 teaspoons toasted sesame seeds
- 1 sheet nori, cut into very thin strips
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.
