How to make slow cooker ramen with eggs (video)

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Enjoyed the world over, this Japanese staple is savory, satisfying and delicious.  Balanced with plenty of protein and vegetable goodness this recipe ticks every flavor box out there.  The sweet/saltiness of the soy sauce and the aromatic garlic and onion create a harmonious backdrop for the toothsome noodles and out-of-this-world pork.
The best part of using a slow cooker for ramen? You can cook the eggs within the broth, such that the flavors of the broth soak through.
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Slow Cooker Ramen
6-8
15 minutes
8 hours
8 hours 15 minutes
2 pounds pork butt or shoulder, cut into large 3" pieces
1 tablespoon ginger, minced into a paste
8 green onions (6 cut into ⅓, 2 thinly sliced for garnish)
1 cup shitake mushroom remove stem, then quarter (you can sub with button mushrooms if needed)
⅓ cup soy sauce
7 cloves garlic, minced
½ onion, kept in half
3 quarts water
6 eggs
1 teaspoon salt
16 oz fresh ramen noodles
In a 6-quart slow cooker, add in pork, ginger, green onions cut into ⅓, mushrooms, garlic, onion, water and salt. Cook on high for 7½ hours.
After 7½ hours, add in soy sauce and whole eggs with shell still on. The flavors from the broth will seep into the egg. You can also just boil eggs separately if you prefer.
Cook for the remaining 30 minutes on high. During this time cook ramen noodles according to package.
After 30 minutes, remove eggs from broth. Allow to cool and then peel.
Remove onion half and discard. Skim off any fat. Then break apart pork with two forks, but don't over shred you want to keep it nice and chunky.
Ladle broth and meat over noodles. Serve with eggs cut in half and thinly sliced green onions.
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