Slow Cooker Ramen Bowls
Any ramen lover will tell you--it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.
Any ramen lover will tell you--it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.
Made this Ramen yesterday. It was delicious! I did not put the chile pepper in as I didn't want it spicy. I like adding spice later, but this did not need it. The pork shoulder came out so tender. The broth at the end had such deep flavor. Next time I make this (and I will), I will cook the ramen noodles separately. I found that the shiitake mushrooms absorbed so much of the broth that, after adding the noodles, there was not a lot of broth left...enough...but not liquidy. You definitely want everything prepped after you put the pork into the slow cooker. Great meal!
Pretty disappointed. Had to doctor it up with some extra sesame oil, sriracha and oyster sauce. The broth does not have the rich umami flavor as suggested in the description.