I have a confession: I’ve fallen in love.
Yes, it’s with my crock pot, but don’t judge me. In the past week, I’ve made six (yes, six!!) brand-new recipes. I have rediscovered my love of the crock pot with a vengeance, apparently.
Think of my newfound obsession as your silver lining: more brand-new recipes coming your way over the next few weeks! Woohoo.
For the broth
- 4 carrots, chopped
- 1 onion, diced
- 1 cup of sliced mushrooms (preferably shiitake, I used cremini)
- 1 1/2 tablespoons of minced fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 8 cups of low-sodium chicken broth
- 4 cups of water
For the soup
- Ramen noodles
- optional: chili oil made by combining 1/2 cup of olive oil with 2-3 teaspoons of red pepper flakes over medium-low heat for about 5 minutes
- optional: baby bok choy, shiitake mushrooms (or cremini mushrooms), bamboo shoots, bean sprouts, chicken, boiled egg, bay leaves
Pour the carrots, chopped onion, mushrooms, minced ginger, minced garlic cloves, salt, black pepper, the broth, and the water in the crock pot. Cook on high for 8 hours.
Once those 8 hours are up, strain the broth into a large pot and place over medium-high heat. Bring the broth to a boil and add the optional ingredients (the baby bok choy, mushrooms, and chicken earlier than the other ingredients). When almost ready to serve, add the ramen noodles to the boiling broth, allowing them to cook for about 2-5 minutes (or until they’re cooked). Spoon the soup into bowls, add whatever other optional toppings tickle your fancy (I’m a big fan of bay leaves) and chow!