Ingredients
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3 Carrots
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1 Onion
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1 cup dried Shiitake Mushrooms
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1 (4-inch) piece fresh Ginger
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2 Garlic
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2 tablespoons Soy Sauce
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1 (32-ounce) box low-sodium Chicken broth
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4 boneless Chicken
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8 ounces Soba Noodles
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1 cup coarsely chopped Bok Choy
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1 (8-ounce) can Bamboo Shoots
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1 (15-ounce) can Baby Corn
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4 Scallions
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4 “3-minute” boiled Egg
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Chile Oil
Directions
This Japanese noodle dish is restaurant-quality good and perfect for impressing company or for a fun and interactive date night for two, but still only takes 20 minutes to prep before letting the slow cooker do all the work.
Steps
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1
Done
|
Spray the insert of a 6-quart slow cooker with cooking spray. |
|
2
Done
|
Put the carrots, onion, mushrooms, ginger, garlic, soy sauce, and broth in the slow cooker. Add 4 cups of water and the chicken thighs. Cook on High for 8 hours. |
|
3
Done
|
Transfer the chicken to a bowl and shred the meat with two forks. Set aside. |
|
4
Done
|
When ready to serve, carefully strain the broth into a large saucepan. Remove the mushrooms from the strainer, quarter them, and set aside. |
|
5
Done
|
Bring the broth to a boil over medium heat. Add the soba noodles and cook for about 4 minutes. Use tongs to transfer the noodles to a strainer and rinse under cold water to stop the cooking process. Add the bok choy to the boiling broth and cook for 2 minutes. |
|
6
Done
|
To serve, divide the noodles among four bowls, top with chicken, bamboo shoots, baby corn, the mushrooms, and some scallions. Ladle the broth and bok choy over the top. Cut the boiled eggs in half and serve on top of the noodles. Drizzle with chile oil, if desired. |
