Slow Cooker Ginger Tofu Ramen
with bok choy / shiitakes
Made entirely in the slow cooker, this ramen develops rich, savory flavor.
Smarts: This is a great use of extra vegetables you want to use up. Just add them to the slow cooker with the other vegetables.
Ingredients
- Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- Bok choy - 1 lb , chopped, leaves and stems separate (sub baby bok choy or zucchini)
- Garlic - 5 cloves , chopped
- Ginger - 1 Tbsp , peeled and grated or minced
- Mushrooms, shiitakes - 5 oz , sliced or chopped (look for pre-chopped to save time)
- Vinegar, rice - 2 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Miso paste, any type - 3 Tbsp
- Stock, any type - 6 cups
- Limes - 1 , wedges
- Cilantro leaves - 1/4 cup
- Noodles, dried ramen - 6 oz
- Oil, toasted sesame - for serving
- Hot sauce (opt) - for serving
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
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Bok choy / Garlic / Ginger - Pep as directed. Store bok choy in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
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Mushrooms - Slice or chop mushrooms. (Can be done up to 3 days ahead)
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Slow cook ramen - In the bowl of a slow cooker, combine tofu, mushrooms, and the stems of the bok choy (reserve the tender leaves). Whisk together garlic, ginger, vinegar, soy sauce, and miso paste. Pour this seasoning over the tofu. Add stock on top. Slow cook on low for 4 hours.
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Limes / Cilantro - Prep as directed.
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Make
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Turn the slow cooker up to high.
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Add the noodles to the slow cooker along with the bok choy leaves. Cover and simmer on high until the noodles are tender, 10 to 20 minutes. (The time will vary depending on the type of noodles you use and the temperature of your slow cooker.)
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Ladle the ramen into bowls. Drizzle each bowl with some toasted sesame oil and hot sauce (if using). Serve ramen with limes and cilantro on the side for garnishing and flavoring bowls. Enjoy!
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