Ingredients
- 1 container (32 ounces) chicken broth
- 1 packet (0.5 ounce) white miso soup mix
- 1 packet (0.5 ounce) red miso soup mix
- 1 cup water
- 1/4 cup packed brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon peeled and grated fresh ginger
- 1 tablespoon Sriracha sauce
- 1 teaspoon fish sauce
- Juice of 1 lime
- 2 to 3 pounds pork shoulder, fat removed
- 4 medium carrots, thinly sliced
- 2 cups sliced mushrooms
- 1 small Napa cabbage, thinly sliced and divided
- 2 packages Ramen noodles, seasoning packages discarded
- 6 large soft cooked eggs, peeled and halved
- Chopped cilantro
- Chopped peanuts
Directions
- In a slow cooker crock, combine broth, soup mixes, water, brown sugar, soy sauce, vinegar, ginger, Sriracha sauce, fish sauce and lime juice. Add pork to broth mixture.
- Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours or until meat is tender.
- Remove pork to a cutting board and shred into bite-size pieces. Return pork to crock. Add carrots and mushrooms.
- Set slow cooker on HIGH and cook for an additional 10 minutes.
- Stir 1/2 of the cabbage and noodles into crock. Continue to cook on HIGH about 5 minutes or until noodles are cooked.
- Serve with remaining cabbage and noodles, egg halves, cilantro and peanuts.
Serves: 6
