Chicken Ramen with Bok Choy and Soy Eggs
Ingredients
- 1 tablespoon canola oil
- 2 pounds skinless, bone-in chicken breasts
- 6 cups unsalted chicken stock
- 3 tablespoons white miso
- 2 cups packed finely shredded cabbage (from 1 cabbage head)
- 1 ½ cups matchstick carrots
- 1 (8 ounce) package presliced fresh shiitake mushrooms
- 1 (8 ounce) package vermicelli rice noodles
- ½ teaspoon kosher salt
- ¼ cup thinly sliced scallions (green parts only)
- ½ cup chopped fresh mint
- ½ cup chopped fresh cilantro
- 1 red Fresno chile, thinly sliced
- 2 teaspoons toasted sesame oil
Instructions
Slow-Cooker Umami Chicken & Vegetable Ramen Bowl serves 6 original recipe by EatingWell.
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