Every time I walk past a pack of instant ramen noodles in the grocery store, I think of college. I, along with many others, sustained myself on this budget-friendly staple. A $5 investment could keep you fed for weeks.
My favorite time to enjoy ramen was during the fall and winter months. There was nothing better on a chilly Saturday afternoon than a blanket, a movie, and a cup of warm broth.
I didn’t learn about “gourmet” ramen until years later. Instant ramen is not the same. But how could it be? There’s no way a meal that costs a dime could compare to one that takes has so many ingredients and takes so much more time and effort.
This recipe is a compromise. It has more ingredients, and a slow cooker cuts down on time. Recipes are personal. If something isn’t to your liking or you want to swap out ingredients – go for it! Let me know how it turns out if you try it.
2 boneless, skinless chicken breasts
3 to 4 boneless, skinless chicken thighs
3 to 4 cloves crushed garlic
2 tbsp grated ginger
1/2 small onion, chopped (scallion works too)
1 chicken ramen seasoning packet
Red pepper flakes (to taste)
2-3 quarts chicken broth
Salt and pepper (to taste)
Dash of soy sauce
1 tbsp rice wine vinegar
Mushrooms, thinly sliced
Leeks, thinly sliced
Green onions, sliced
4-6 packages of instant ramen ramen
Season chicken with salt and pepper. Place in slow cooker with garlic, ginger, onion, ramen seasoning, red pepper flakes and broth. Cook til done. I used 20 minutes on the insta-pot pressure cooker setting.
Taste broth and season with salt, pepper, soy as needed. Add vinegar, carrots, mushrooms, leeks and cook until tender, about 7-10 minutes. Longer if you like a softer texture. This is the place you can personalize the recipe and add whatever vegetables you like.
The broth is hot enough to cook the noodles. You toss as many packs as needed right into the pot, or you can heat them through separately in serving-size bowls.
Top each bowl with a boiled egg and green onions.