Chinese Chicken and Ramen Soup

Summary
Prep time	30 min
Cook time	4-6 hours on low
Source	Slow Cooker Revolution from America's Test Kitchen (pg 21)
Yield / serves	8 servings
Rating	Very good

Ingredients

• 2 onions, minced
• 6 garlic cloves, minced
• 2 T minced or grated fresh ginger, divided
• 1 T tomato paste
• 1 T vegetable oil
• 1/8 t red pepper flakes, or more to taste
• 8 c low-sodium chicken broth
• 2 carrots, peeled and sliced 1/4 inch thick
• 3 T soy sauce, plus extra for serving
• 2 T sugar
• 2 star anise pods
• 2 bay leaves
• 1 1/2 lbs boneless, skinless chicken thighs, trimmed
• salt and pepper
• 2 (3 oz) packages ramen noodles, flavoring packets discarded
• 1/2 medium head napa cabbage, shredded
• 2 scallions, sliced thin

Preparation

Microwave the onions, garlic, 1 tablespoon ginger, tomato paste, oil, and red pepper flakes in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir broth, carrots, soy sauce, sugar, star anise, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from the surface using a large spoon. Discard star anise and bay leaves.

Stir in ramen and cabbage, cover, and cook on high until noodles are tender, 3-8 minutes. Stir in shredded chicken and remaining tablespoon ginger and let sit until heated through, about 5 minutes. Stir in scallion, season with salt and pepper to taste, and serve with additional soy sauce.