SLOW-COOKER CHICKEN RAMEN

From Around the Kitchen Table

Serves 4

Prep time: 15 mins Cook time: 5-7 hours

Ingredients

1 whole chicken, jointed

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into 6-8 pieces, or 6-8 legs ½ cup (150g) white miso

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4 dried shiitake

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mushrooms

3 unpeeled garlic cloves,

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bruised

3 spring onions (scallions)

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2 bunches bok choy,

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trimmed and sliced

2 tbsp soy sauce

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1 tbsp ginger, grated

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400g dried ramen noodles

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2 soft-boiled eggs, to serve

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Toasted sesame seeds,

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to serve

This recipe asks for about five minutes of your time in the morning and 10 minutes at night, and rewards you with a delicious, flavoursome noodle soup.

Method

Turn the slow cooker to high. Add the chicken, miso, mushrooms and garlic to the slow cooker.

Cut the white part of the spring onions into large chunks and add them to the slow cooker.

Thinly slice the green parts of the spring onions and pop them in the fridge.

Pour 6 cups (1.5 litres) water into the slow cooker (or enough to cover the ingredients), cover and cook on low for 5 hours (or all day).

Turn the slow cooker to high and remove the chicken. Add the bok choy, soy sauce and ginger and cook for 10 minutes. Meanwhile, shred the chicken. Discard the skin and bones.

Cook the noodles according to the packet instructions, then drain.

Discard the garlic and spring onions. Add the chicken, noodles and spring onion greens and stir to warm through. Serve the soup topped with the boiled egg halves, toasted sesame seeds and anything else you fancy. Images and text from Around the Kitchen Table by Sophie Hansen and Annie Herron, photography by Sophie Hansen. Murdoch

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