Description
Ramen cooked in a rice cooker is a convenient and delicious way to enjoy this popular dish. Simply add the broth, seasonings, vegetables, and protein to the rice cooker, then let it do the work.
Ingredients
Scale
- 5 cup bone/chicken broth (can substitute for water)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp hondashi (hondashi is a form of instant dashi – if you’re using standard dashi, use in place of hondashi and bone/chicken broth)
- 2 tbsp soy sauce
- 3 tbsp miso paste
- 1 tbsp gochujang (optional; for spice)
- 2 servings ramen noodles
- 1 tbsp toasted sesame oil
Instructions
- To a rice cooker, add your broth, garlic, ginger, and hondashi. Turn on Slow Cook setting for 15 minutes.
- Add in the ramen noodles (and corn if you are adding some) and close rice cooker lid. Turn on Slow Cook setting again and cook for about 5-6 minutes, or until noodles are cooked all the way through.
- Stir in soy sauce, miso paste, and gochujang until well combined.
- Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles.
- Add your desired toppings. Some popular options: sliced green onions, soft-boiled eggs, sliced cooked chicken or pork, nori seaweed, sliced bamboo shoots, corn kernels, spinach, mushrooms, etc. To cook the chicken, I simply grilled 1 chicken thigh (per serving) for 5 minutes on high heat on each side, with 1 tablespoon of soy sauce added after flipping twice (2 tablespoons total).
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: 2