Slow Cooker Miso Ramen with Broccoli Rabe
1. In a large slow cooker (crockpot), whisk broth, tamari, oil, miso, vinegar, maple syrup or honey, ginger, garlic, chili and five-spice until combined. Cook on low for 6 hours. If cooking on the stovetop, bring mentioned ingredients to a boil in a large pot, reduce to a simmer, cover and cook for 15 minutes.
2. Add water 2/3 way up a small saucepan, bring to a boil and gently add eggs. Boil for 6 minutes, drain and run cold water over eggs. Carefully remove shell. Discard shell and set whole cooked eggs aside (gently).
3. While the eggs boil, stir in broccoli rabe into slow cooker or pot and cook, cover and cook until wilted and tender, about 5 minutes. Stir in zucchini noodles and cook until heated through about 2 minutes. Divide zucchini noodles and broccoli rabe between bowls and ladle over broth. Halve eggs and top each bowl with eggs. Sprinkle with sesame seeds and garnish with additional chili, if using. Serve hot.
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