Skip to main content

« Back

Jan Recipe: Slow Cooker Ramen

Jan 10, 2018

Hands-on Time: 35 Minutes

Total Time: 8 Hrs and 15 min

Yield

Serves 8 (serving size: 2 1/2 ounces pork, 3/4 cup noodles, 1 egg, 1 cup broth, 1/2 teaspoon sesame seeds, and 1 tablespoon nori)

Any ramen lover will tell you--it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.

Ingredients

  • 2 tablespoons canola oil
  • 1 (2-pound) boneless pork shoulder roast
  • 2 onions, peeled and halved horizontally
  • 4 cups unsalted chicken stock
  • 4 cups water
  • 1/4 cup lower-sodium soy sauce, divided
  • 12 ounces shiitake mushrooms
  • 2 tablespoons dark sesame oil
  • 1 (7 x 3-inch) piece kombu
  • 1 (2-inch) piece peeled ginger, cut into 6 slices
  • 12 ounces uncooked fresh Chinese noodles (or brown rice fresh ramen, such as Lotus Foods)
  • 8 large eggs
  • 3 green onions, cut into 1/3-inch pieces
  • 2 Fresno chiles, thinly sliced
  • 4 teaspoons toasted sesame seeds
  • 1 sheet nori, cut into very thin strips

How to Make It:

Step 1

Heat a large skillet over medium heat. Add oil to pan. Add pork; cook 12 minutes, turning to brown on all sides. Place pork in a 6-quart slow cooker. Increase heat to medium-high. Add onions, cut side down, to skillet. Cook 5 minutes or until charred; transfer to slow cooker. Add stock, 4 cups water, and 2 tablespoons soy sauce to slow cooker. Remove stems from mushrooms; add stems to cooker. Reserve caps. Cover; cook on LOW for 7 hours.

Step 2

Remove pork from cooker. Let stand 5 minutes; shred. Strain liquid through a fine sieve into a bowl. Discard solids. Return liquid to slow cooker; increase heat to HIGH. Thinly slice mushroom caps. Add remaining 2 tablespoons soy sauce, mushroom caps, sesame oil, kombu, and ginger to slow cooker. Cook on HIGH for 20 minutes. Discard kombu and ginger. Add noodles to slow cooker; cook 5 minutes.

Step 3

Bring a pot of water to a boil. Carefully lower eggs into water; cook 6 minutes. Place eggs in a bowl of ice water for 2 minutes; peel and halve lengthwise. For each serving, place 3/4 cup noodles in a wide bowl; pour 1 cup broth over noodles. Top with pork, mushrooms, green onions, and chiles. Place 2 egg halves toward one side of bowl. Sprinkle with sesame seeds and nori.

Nutritional Info:

  • Fat 21.1g
  • Satfat 5.4g
  • Monofat 9.3g
  • Polyfat 4.5g
  • Protein 39g
  • Carbohydrate 26g
  • Fiber 2g
  • Cholesterol 262mg
  • Iron 3mg
  • Sodium 632mg
  • Calcium 72mg
  • Sugars 2g
  • Est. added sugars 1g
  • Total Calories: 455 cal

TRY FITNESS TOGETHER® TODAY

Schedule a complimentary fit evaluation so we can get to know you and your goals and build you a customized training program to reach them.

SCHEDULE NOW LEARN MORE

STAY CONNECTED: