Slow Cooker Chicken Ramen

I get this email from NYT Cooking every so often and sometimes it has some really interesting recipes. in my old age I have become a huge fan of Miso, bok choy and Ramen so this one caught my eye. I hope you like it too. I chose not to use the Kambu or Nori but it is up to you.




3 to 3 ½ pounds skin-on whole chicken legs (about 5 legs) Or you can use a whole chicken
½ heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved for soup flavor, plus more chopped for topping
3 garlic cloves, smashed but whole
4 dried shiitake mushrooms (optional)
1 (5-by-3-inch) piece dried kombu (optional)
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces ramen, cooked and drained
Soft boiled eggs, sesame seeds and toasted nori sheets, for topping


  1. Cut chicken into pieces and put into a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and cover with water (~6 cups). Stir well to combine. Cook until the chicken is tender, 4 to 6 hours on low.
  2. Switch the heat to high. Remove the chicken, scallions, garlic and shiitakes, and set aside in a bowl to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in more miso or tamari, as desired.
  3. Divide the noodles into bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori. Serve with Shichimi Togarashi available on table.