CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b2513   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Ramen W/Bok Choy & Miso   
    Categories: Poultry, Pasta, Greens, Vegetables   
         Yield: 4 servings   
       
     3 1/2 lb Skin-on chicken leg   
              - quarters   
       1/2    Heaping cup sweet white or   
              - yellow miso; more to taste   
         2    Scallions; trimmed, halved;   
              - more for topping   
         3 cl Garlic; smashed   
         4    Dried shiitake mushrooms   
              - (opt)   
         1    (5" X 3") piece dried kombu   
              - (opt)   
         1 lb Baby bok choy; cored, rough   
              - chopped   
         2 tb Tamari; more to taste   
         2 tb Mirin; more to taste   
        16 oz Ramen; cooked; drained   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
              Soft boiled eggs   
              Sesame seeds   
              Toasted nori sheets   
       
     Put the chicken legs in a 5 to 8 quart slow cooker, and   
     crumble the miso on top. Add the scallions, garlic   
     cloves, shiitake mushrooms (if using) and 6 cups water.   
     Stir well to combine. Cook until the chicken is tender,   
     at least 4 hours and up to 6 hours on low. If it’s more   
     convenient, you can let the slow cooker switch to warm   
     after 6 hours. The soup will hold on warm for about   
     another 2 hours before the chicken begins to dry out.   
        
     Switch the heat to high. With a slotted spoon, remove   
     the chicken, scallions, garlic and shiitakes, and place   
     in a bowl. Set aside to cool. Stir in kombu, bok choy,   
     tamari and mirin. Cover and let cook until the bok choy   
     is wilted and tender, 5 to 10 minutes. Remove and   
     discard the kombu. Coarsely shred chicken meat into the   
     soup, discarding the skin, bone, scallions, garlic and   
     shiitakes. Taste the soup and whisk in a few more   
     spoonfuls of miso or tamari, if desired.   
        
     Divide the noodles among 4 or 5 bowls, and ladle the   
     soup on top. Top each with sliced scallion, a halved   
     soft boiled egg, sesame seeds and a piece of nori.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 5 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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