Slow cooker recipes

Asian noodle soup

asian noodle soup
6
8H 50M

Ingredients

Method

1.

Combine chicken, onion, celery, carrot, bay leaves, peppercorns and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

2.

Strain stock through fine sieve into large heatproof bowl; discard solids.

3.

Return stock to cooker; add tamari and ginger. Cook, uncovered, on high, about 20 minutes or until hot. Season to taste.

4.

Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain. Divide noodles into serving bowls. Chop tofu into cubes.

5.

Heat oil in same pan; cook shiitake mushrooms, stirring, until browned all over. Divide shiitake mushrooms, tofu, buk choy, enoki mushrooms, green onions and hot stock between serving bowls.

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