INGREDIENTS
- 3 to 3½pounds skin-on whole chicken legs (about 5 legs)
- ½ heaping cup sweet white or yellow miso, plus more to taste
- 2 scallions, trimmed and halved, plus more for topping
- 3 garlic cloves, smashed
- 4 dried shiitake mushrooms (optional)
- 1 (5-by-3-inch) piece dried kombu (optional)
- 1 pound baby bok choy, cored and roughly chopped
- 2 tablespoons tamari, plus more to taste
- 2 tablespoons mirin, plus more to taste
- 12 to 16 ounces ramen, cooked and drained
- Soft-boiled eggs, sesame seeds, and toasted nori sheets, for topping
INSTRUCTIONS
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Step 1
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.
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Step 2
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.
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Step 3
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.
NUTRITIONAL INFO
per serving (5 servings)
1181 calories; 71 grams fat; 22 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 70 grams protein; 3206 milligrams sodium