Slow Cooker Ramen Noodles with Chicken, Spinach, and Soft-Boiled Eggs Recipe

Introduction

This slow cooker ramen recipe transforms simple ingredients into a comforting, flavorful bowl of noodles. Perfect for busy days, it lets your slow cooker do the work while layering rich Japanese-inspired flavors.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 packs instant ramen noodles
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• 2 boiled eggs, halved
• 1/2 cup cooked chicken, shredded
• 1/2 cup spinach
• 1/4 cup corn kernels

Instructions

1. Step 1: In a slow cooker, combine the chicken broth and water, stirring gently to mix.
2. Step 2: Add the soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar to the slow cooker.
3. Step 3: Stir the mixture until the brown sugar has fully dissolved and all ingredients are well combined.
4. Step 4: Place the lid on the slow cooker and set it to cook on low for 2 hours.
5. Step 5: After 2 hours, open the lid and add the instant ramen noodles, breaking them into smaller pieces if desired.
6. Step 6: Stir the noodles into the broth mixture, making sure they are fully submerged.
7. Step 7: Cover again and cook for an additional 30 minutes, until noodles are soft and cooked through.
8. Step 8: While noodles cook, boil the eggs by simmering them in boiling water for 10 minutes.
9. Step 9: Remove eggs, cool under cold water, peel shells, and slice in half.
10. Step 10: Shred the cooked chicken into small, even pieces.
11. Step 11: Wash the spinach thoroughly and set aside to drain.
12. Step 12: Once noodles are done, stir in the red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels.
13. Step 13: Continue cooking for 5 minutes more, until spinach wilts and chicken is heated through.
14. Step 14: Serve by ladling ramen into bowls and topping each with a halved boiled egg.
15. Step 15: Gently stir ingredients together before eating to evenly distribute toppings.
16. Step 16: Enjoy your slow-cooked ramen noodles while hot.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit the chicken, adding extra vegetables like mushrooms or tofu instead.
• Add a splash of sriracha or chili oil for more heat if desired.
• Use fresh ginger and garlic for the best flavor intensity.
• To make it gluten-free, choose gluten-free ramen noodles and tamari instead of soy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the noodles if needed. Avoid overcooking when reheating to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen noodles can be used; add them during the last 10 minutes of cooking to prevent overcooking.

Is it possible to prepare this recipe without a slow cooker?

You can make this on the stovetop by simmering the broth and seasoning for 20 minutes, then adding noodles and other ingredients, but the slow cooker helps develop deeper flavors over time.

Slow Cooker Ramen Noodles with Chicken, Spinach, and Soft-Boiled Eggs Recipe

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★★★★★

4.8 from 116 reviews

• Author: anna
• Total Time: 4 hours
• Yield: 4 servings 1x

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Description

This Slow Cooker Ramen Noodles recipe offers a comforting and flavorful twist on classic ramen, with a rich chicken broth infused with garlic, ginger, soy sauce, and sesame oil. Tender noodles and a variety of fresh toppings including shredded chicken, spinach, corn, sliced green onions, and boiled eggs make this dish hearty and satisfying. Perfect for easy meal prep, this recipe slow cooks the broth and flavors for deep taste and cooks the noodles right in the slow cooker, creating a simple, hands-off dinner.

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Ingredients

Scale 1x2x3x

Broth Base

• 4 cups chicken broth
• 2 cups water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes

Main Ingredients

• 2 packs instant ramen noodles
• 1/2 cup cooked chicken, shredded
• 1/2 cup spinach
• 1/4 cup corn kernels
• 2 green onions, sliced
• 2 boiled eggs, halved

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Instructions

1. Prepare the broth base: In a slow cooker, combine the chicken broth and water, stirring gently to mix. Add the soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar to the slow cooker. Stir the mixture until the brown sugar has fully dissolved and all the ingredients are well combined.
2. Slow cook the broth: Place the lid on the slow cooker and set it to cook on low for 2 hours to develop deep flavors in the broth.
3. Add ramen noodles: After 2 hours, open the lid and add the instant ramen noodles. Break them into smaller pieces if desired. Stir well to ensure noodles are fully submerged.
4. Cook noodles in slow cooker: Cover the slow cooker again and cook for an additional 30 minutes or until noodles are soft and cooked through.
5. Prepare boiled eggs: While noodles cook, place eggs in a pot of water, bring to a boil, then simmer for 10 minutes. Remove eggs, cool under cold running water, peel, and slice in half.
6. Prepare toppings: Shred the cooked chicken into small pieces. Wash the spinach thoroughly and drain. Slice green onions.
7. Combine final ingredients: Once noodles are cooked, stir in red pepper flakes, sliced green onions, shredded chicken, spinach, and corn kernels. Continue cooking for 5 minutes until spinach wilts and chicken is heated through.
8. Serve: Ladle ramen into bowls and top each with halved boiled eggs. Gently stir to combine toppings evenly before enjoying hot.

Notes

• You can substitute cooked chicken with tofu or other protein for a vegetarian option.
• Adjust red pepper flakes according to your preferred spice level.
• For extra texture, add mushrooms or bamboo shoots along with the corn and spinach.
• Use low-sodium chicken broth to reduce salt content if desired.
• Instant ramen noodles cook quickly; avoid overcooking to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 3 hours and 45 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Japanese

Keywords: slow cooker ramen, slow cooked noodles, chicken ramen soup, easy ramen recipe, homemade ramen, slow cooker soup, comforting ramen, Japanese noodle soup