• Crockpot N.Y. Times - 40

    From Dave Drum@1:2320/105 to All on Sunday, March 31, 2024 16:36:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Chicken Ramen w/Bok Choy & Miso
    Categories: Poultry, Vegetables, Greens, Pasta
    Yield: 4 servings

    3 1/2 lb Skin-on chicken leg
    - quarters
    1/2 c (heaping) sweet white or
    - yellow miso; more to taste
    2 Scallions;, trimmed, halved,
    - more for topping
    3 cl Garlic; smashed
    4 Dried shiitake mushrooms
    - (opt)
    1 (5" X-3") piece dried kombu
    - (opt)
    1 lb Baby bok choy; cored, rough
    - chopped
    2 tb Tamari; more to taste
    2 tb Mirin; more to taste
    12 oz (to 16 oz) ramen; cooked,
    - drained
    Soft boiled eggs, sesame
    - seeds and toasted nori
    - sheets, for topping

    Put the chicken legs in a 5 to 8 quart slow cooker, and
    crumble the miso on top. Add the scallions, garlic
    cloves, shiitake mushrooms (if using) and 6 cups water.
    Stir well to combine. Cook until the chicken is tender,
    at least 4 hours and up to 6 hours on low. If it's more
    convenient, you can let the slow cooker switch to warm
    after 6 hours. The soup will hold on warm for about
    another 2 hours before the chicken begins to dry out.

    Switch the heat to high. With a slotted spoon, remove
    the chicken, scallions, garlic and shiitakes, and place
    in a bowl. Set aside to cool. Stir in kombu, bok choy,
    tamari and mirin. Cover and let cook until the bok choy
    is wilted and 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 a few more
    spoonfuls of miso or tamari, if desired.

    Divide the noodles among 4 or 5 bowls, and ladle the
    soup on top. Top each with sliced scallion, a halved
    soft boiled egg, sesame seeds and a piece of nori.

    By: Sarah DiGregorio

    Yield: 4 to 5 servings

    RECIPE FROM: https://cooking.nytimes.com

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