MMMMM----- Recipe via Meal-Master (tm) v8.06

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

3 1/2 lb Skin-on chicken leg
- quarters
1/2 Heaping cup 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
16 oz Ramen; cooked; drained

MMMMM--------------------------TOPPINGS-------------------------------
Soft boiled eggs
Sesame seeds
Toasted nori sheets

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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