Ingredients
Units
Scale
- 1 pound raw or cooked seafood
- 6 ounces ramen
- 4 cups broth (vegetable, seafood, or chicken)
- 2 cups water
- 2 green onions, sliced or 1/3 cup white onion, diced
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 cup bok choy, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded carrots
- 1/4 teaspoon sesame oil
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Add broth, water, green onions, low-sodium soy sauce, rice vinegar, garlic, ginger, mushrooms, carrots, sesame oil, salt, pepper, and red pepper flakes (if using) to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours, LOW 4-6.
- Stir in the seafood, ramen, and bok choy. Cook and additional 15-30 minutes.
- Add broth, water, green onions, low-sodium soy sauce, rice vinegar, garlic, ginger, mushrooms, carrots, sesame oil, salt, pepper, and red pepper flakes (if using) to the Instant Pot. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 12 minutes. When cooking time is complete, quick release the pressure.
- Open the lid. Add the seafood, ramen, and bok choy. Close lid and cook an additional 5-10 minutes on the WARM setting.
- Prep Time: 10 mins
- Cook Time: 2 hours