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Week of 1/25/21

Slow Cooker (or not) Kimchi Chicken Ramen
with zucchini / mushrooms

Active: 30 Total: 390
Original GF Paleo Vegetarian
Slow Cooker (or not) Kimchi Chicken Ramen
This Korean-inspired ramen gets layers of flavor from ginger, kimchi, miso, and hot sauce. For maximum flavor, be sure to include all of these ingredients and add more at the end of cooking if you'd like.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Tags
Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Korean
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82

Ingredients

Metric
Servings:
4
Kimchi Chicken Ramen:
  • Zucchini - 1 lb , chopped
  • Garlic - 5 cloves , chopped
  • Ginger - 1 Tbsp , peeled and diced
  • Kimchi - 1 cup , chopped
  • Vinegar, rice - 2 Tbsp
  • Tamari - 2 Tbsp
  • Miso paste, any type - 2 Tbsp
  • Mushrooms, shiitakes - 8 oz , chopped (look for pre-chopped to save time)
  • Chicken thighs, boneless and skinless - 1 lb
  • Stock, any type - 6 cups
  • Limes - 1 , wedges
  • Noodles, soba - 6 oz (sub any gluten-free noodles or pasta)
  • Hot sauce - 2 tsp

Choose Cooking Method

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, Tamari, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Slow cook soup - In the bowl of a slow cooker, combine garlic, ginger, kimchi, mushrooms, and chicken. Pour soup base and stock over top. Slow cook on low for 6 to 7 hours or high for 4 to 5 hours. (Can be done 1 day ahead)
  6. Limes - Slice limes into wedges.

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Make

  1. In the last 20 minutes of cooking, turn slow cooker up to high and stir in zucchini, noodles, and hot sauce. Continue to cook, covered, until zucchini and noodles are tender. (Alternatively, you can cook the noodles separately according to package directions and stir them into the finished soup; the noodles may cook faster if prepared separately, depending on how hot your slow cooker runs.)
  2. Squeeze half the lime wedges into soup. Taste and season with some more Tamari and / or hot sauce if you’d like.
  3. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, Tamari, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Heat a Dutch oven with some cooking oil (not in ingredients list) over medium heat. Add chicken and sear on both sides until golden brown and just cooked through, adjusting the heat if needed. This should take 10 to 12 minutes. Transfer chicken to a cutting board and let rest while cooking the vegetables.
  2. To heated pan, add zucchini, garlic, ginger, kimchi, and mushrooms. Saute for 5 minutes to get them started cooking. Stir in soup base for 2 minutes.
  3. Pour stock over soup and bring to a simmer.
  4. Meanwhile, chop or shred chicken. Add chicken, noodles, and hot sauce to soup and simmer until noodles are tender (check package directions for recommended time).
  5. Squeeze half the lime wedges into soup. Taste and season with some more Tamari and / or hot sauce if you’d like.
  6. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, Tamari, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Turn on the simmer / saute function of a Instant Pot. Add some cooking oil (not in ingredients list) and then chicken and sear on both sides until golden brown, ~2 minutes per side.
  2. Turn off simmer / saute function. To heated pot add zucchini, garlic, ginger, kimchi, and mushrooms. Pour soup base and stock over top.
  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  4. Remove chicken from pot and transfer to a cutting board. Shred or chop.
  5. Turn on the simmer / saute function. When soup is simmering, stir in shredded chicken, noodles, and hot sauce. Simmer until noodles are tender (check package directions for recommended time).
  6. Squeeze half the lime wedges into soup. Taste and season with some more Tamari and / or hot sauce if you’d like.
  7. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

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