One of my 2016 goals is to use my slow cooker at least once every week for this year. I’m deeming this year “A Slow Cooker Year,” and plan to share some of the recipes I have been making throughout the year with you. I hope it inspires you to dust off that old Crockpot and try a new recipe or two. If you’d like to learn a little more about A Slow Cooker Year, click here.
So far, I am two for two on my slow cooker cooking goals this year and totally proud of myself. This past week I ventured into Japanese cooking, which, let’s just say, is not my specialty. But inspiration comes from many places and I am definitely up for trying new things.
Lately my husband and I can’t get enough ramen. Not the college dorm room noodle soup (well, not totally) but something rich and delicious, packed with lots of things we love. Our two favorite places in Austin are Ramen Tatsu-Ya and Michi Ramen and if you haven’t had a chance to check out these places you must head there immediately. I promise, you will thank me.
I found this recipe in my Slow Cooker Revolution by America’s Test Kitchen cookbook. I did change it up a bit and added some of my own favorite ramen ingredients. The book recommended adding the noodles to your crockpot, but I found that it ended up a soggy noodle mess when I tried that, especially with any leftovers. So I changed the directions slightly and definitely recommend cooking the noodles separately. Also, the spice level is up to you, feel free to add peppers and chili oil or keep it out completely.
If you are craving some at-home ramen or if you happen to live in a place where “ramen” is only in the vocabulary of college students, then I highly recommend trying this recipe. It also makes great leftovers that would be perfect to freeze or tote along for a lunch at the office.
Hope you enjoy!
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