Slow Cooker Ramen
Slow Cooker Ramen
Rated 5.0 stars by 1 users
Category
Lunch
These recipe a delicious way to help combat a cold or flu with Bigelow Tea.
Recipe created by Posh Journal
Bigelow Tea
Ingredients
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1½ pounds pork butt/shoulder
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1 yellow onion, coarsely chopped
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2 inches fresh ginger, sliced
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4 garlic cloves, minced
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salt/pepper
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1 liter water
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1 Bigelow Green Tea Bag
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5 tablespoons white miso paste (may add more)
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½ tablespoon white pepper
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1 cup Fresh Seaweed
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1 tablespoon mirin
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¼ cup bonito flakes
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Dry Instant Ramen, (removed the seasoning)
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Green onion, thinly sliced
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Boiled eggs, halved
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Dry seaweed flakes
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Fish cakes
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Bamboo shoots (very strong taste, you may skip this)
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Fresh Red chilies, sliced if you love heat
For Broth
For ramen and garnish
Directions
Season pork with salt/pepper then heat oil in a medium pan, add pork and cook until browned for about 3 minutes.
Add yellow onion to the pan without stirring, cook for about 3 minutes.
Add garlic, ginger, water and bigelow tea, let simmer for 1-2 minutes, remove the tea bag then transfer to crock pot/slow cooker.
Meanwhile, prepare the toppings while the broth is cooking.
Toast the fennel seeds and peppercorns in a frying pan for 2 minutes then pound them together in a pestle and mortar with some salt.
Mix with olive oil and rub all over the pork.
Sit on a wire rack in a roasting rack and roast for 1 hour at 350F.
Follow the direction on the packaging to cook the dry ramen.
To serve : place noodle in a ramen bowl then pour in soup, add boiled egg.
Garnish with green onion, bamboo shots, seaweed, sliced red chilies and pork bellies.