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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare toppings: Shred the cooked chicken into small pieces. Wash the spinach thoroughly and drain. Slice green onions.
- 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.
- 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
