Slow-Cooker Umami Chicken & Vegetable Ramen Bowl
Heat the canola oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until lightly browned, 2 to 3 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.Advertisement
Stir the stock and miso into the slow cooker. Stir in the cabbage, carrots, and mushrooms. Cover and cook on LOW until the chicken is done, about 3 hours. Remove the chicken from the slow cooker, and let cool.
While the chicken cools, cook the noodles according to the package directions; set aside, and cover to keep warm.
When the chicken is cool enough to handle, remove and discard the bones. Shred the chicken into bite-sized pieces; stir the chicken and salt into the broth mixture in the slow cooker.
Divide the noodles among 6 bowls. Spoon the chicken and broth mixture over the noodles. Top evenly with the scallions, mint, cilantro, and chile slices. Drizzle each serving evenly with the sesame oil.
Multicooker Directions: In Step 1, transfer the browned chicken to the inner pot of a 6-quart multicooker. In Step 2, stir the stock and miso into the pot. Stir in the cabbage, carrots, and mushrooms. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the chicken is done and vegetables are tender, about 3 hours. Remove the chicken from the pot, and let cool. Complete Step 3. In Step 4, stir the shredded chicken and salt into the broth mixture in the pot. Complete Step 5.