Slow Cooker Ramen

These recipe a delicious way to help combat a cold or flu with Bigelow Tea.
Recipe created by Posh Journal

15 minute prep time 4 hours cook time


For Broth
  • 1½ pounds pork butt/shoulder
  • 1 yellow onion, coarsely chopped
  • 2 inches fresh ginger, sliced
  • 4 garlic cloves, minced
  • salt/pepper
  • 1 liter water
  • 1 Bigelow Green Tea tea bag
  • 5 tablespoons white miso paste (may add more)
  • ½ tablespoon white pepper
  • 1 cup Fresh Seaweed
  • 1 tablespoon mirin
  • ¼ cup bonito flakes
For ramen and garnish
  • Dry Instant Ramen, (removed the seasoning)
  • Green onion, thinly sliced
  • Boiled eggs, halved
  • Dry seaweed flakes
  • Fish cakes
  • Bamboo shoots (very strong taste, you may skip this)
  • Fresh Red chilies, sliced if you love heat
For Roasted Pork Bellies
  • 1 lb Pork bellies, skin scored
  • 1 tablespoon Fennel seeds
  • ½ teaspoon Peppercorns
  • 1 Garlic Cloves
  • Salt/Pepper
  • 2 tablespoons Olive oil


Season pork with salt/pepper then heat oil in a medium pan, add pork and cook until browned for about 3 minutes.
Add yellow onion to the pan without stirring, cook for about 3 minutes.
Add garlic, ginger, water and bigelow tea, let simmer for 1-2 minutes, remove the tea bag then transfer to crock pot/slow cooker.
Add 4 tablespoon white miso paste, white pepper, fresh seaweed, mirin, bonito flakes then cook in high heat for 4 hours or cook on low for 7 to 8 hours, until the pork is extremely tender and falling apart.
Meanwhile, prepare the toppings while the broth is cooking. Toast the fennel seeds and peppercorns in a frying pan for 2 minutes then pound them together in a pestle and mortar with some salt. Mix with olive oil and rub all over the pork. 
Sit on a wire rack in a roasting rack and roast for 1 hour at 350F.
Follow the direction on the packaging to cook the dry ramen.
To serve : place noodle in a ramen bowl then pour in soup, add boiled egg. Garnish with green onion, bamboo shots, seaweed, sliced red chilies and pork bellies.
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