Description
The rich flavor of this ramen develops while it cooks all day in the slow cooker. It’s an easy weeknight meal!
Ingredients
Units
Scale
Soup:
- 2 Onions, chopped
- 6 cloves Garlic, minced
- 3 Tbsp Ginger, grated
- 1 Tbsp Vegetable Oil
- 8 cups Chicken Broth (I used Low Sodium, worked great!)
- 12 ounces Shitake Mushrooms, stemmed and thinly sliced
- 1 1/2 pounds Boneless Country-Style Pork Ribs
- Salt and Pepper
To Finish and Serve:
- 2 packages Top Ramen (instant Ramen), discard the seasoning packets
- 6 cups Baby Spinach
- 2 Tbsp White Miso, plus extra
- 2 Tbsp Soy Sauce, plus extra
- 1 Tbsp Mirin (if you can’t find, leave out)
- 1 tsp Sesame Oil
- 2 Green Onions, thinly sliced
- 1 Tbsp Sesame Seeds
Instructions
The Prep:
- Microwave onions, garlic, ginger and oil in a bowl – about five minutes, stirring occasionally. Transfer to a slow cooker.
- Stir in broth and mushrooms. Season pork with salt and pepper and nestle into slow cooker.
- Cover and cook until pork is fork tender – 7-8 hours on low or 4-6 on high.
To Finish and Serve:
- Transfer pork to a cutting board, and using two forks, shred the pork into bite size pieces. Skim any fat off the top of the soup.
- Stir in the instant ramen noodles, and spinach, cover and let cook for about 8 minutes. Stir in the shredded pork, miso, soy sauce, mirin, and oil and let it set until it’s heated through. Serve.
- Sprinkle each bowl with a few green onions and sesame seeds before serving.
Notes
America’s Test Kitchen – The Make-Ahead Cook