Description
A slow-simmered ramen bowl designed for warmth, comfort, and effortless cooking, perfect for relaxed evenings and nourishing meals.
Ingredients
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8 cups low-sodium vegetable broth
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2 cups water
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1 tablespoon fresh ginger, grated
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4 cloves garlic, minced
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1 medium yellow onion, thinly sliced
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2 medium carrots, sliced
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1 cup mushrooms, sliced
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2 tablespoons soy sauce or tamari
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1 tablespoon sesame oil
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1 tablespoon rice vinegar
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1 teaspoon chili paste (optional)
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1 teaspoon salt
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1/2 teaspoon black pepper
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9 ounces dried ramen noodles
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2 cups baby spinach or bok choy
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3 green onions, sliced
Instructions
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Add broth, water, ginger, garlic, and onion to the crock pot and stir.
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Add carrots, mushrooms, soy sauce, sesame oil, rice vinegar, chili paste, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Stir in ramen noodles and spinach during the last 20 minutes of cooking.
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Cook until noodles are tender, then taste and adjust seasoning.
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Serve hot with desired toppings.
Notes
For best texture, add noodles close to serving time. Store leftovers with broth and noodles separate if possible. Adjust seasoning just before serving to keep flavors bright and balanced.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high