Slow Cooker Ramen Soup

Ingredients

• 1 lb pork butt (or chicken breast)
• 6 c water
• 4 garlic cloves, (smashed)
• 2 inches fresh ginger, (peeled and sliced (or 1/2 tsp dry, ground ginger))
• 1 bunch green onions, (white parts only, save the green parts for the topping, sliced lengthwise)
• 1/4 c soy sauce
• 1 tsp sesame oil ((if using chicken breast))
• 4 oz shiitake mushrooms, (fresh, or sliced baby bella/cremini mushrooms (optional))
• 8 oz ramen noodles/Chinese noodles ((instant ramen noodles are ok, just discard the seasoning packets))
• Soft boiled eggs*
• Bean sprouts
• Scallions
• Sliced carrots
• Chopped herbs or spinach
• Toasted sesame seeds
• Bamboo shoots
• Radishes
• Bok choy

Instructions

1. 1

   Place all the broth ingredients in a slow cooker and cook on low for 6-8 hours or high for 2-3.

2. 2

   When you are ready to eat, skim any fat or floating scum that might be on the top of the broth from the meat. Remove the garlic, ginger pieces, and scallions (if desired).

3. 3

   Remove the meat and slice or shred it, setting it aside with your other prepared toppings.

4. 4

   Turn the crock pot to high and add your mushrooms (if using) and ramen noodles. Cook the noodles for the time directed on their packaging, and then check them. Since your broth probably isn't boiling, the noodles may take up to twice as long as the package directs to soften.

5. 5

   --- To Serve ---

6. 6

   Place a serving of noodles into a bowl and ladle the hot broth over the noodles.

7. 7

   Top as desired and slurp away!