There’s something about a big bowl of ramen that just feels like comfort food. Warm broth, noodles, mushrooms and all those rich savoury flavours – it’s the kind of meal that feels cosy and satisfying while still being packed with nourishing ingredients.

I think a lot of us still automatically think of slow cookers as something only for curries, soups and stews, but they can actually do so much more. Some recipes really benefit from taking their time, allowing flavours to slowly develop throughout the day while you get on with everything else.

This creamy miso satay ramen was made in the GreenPan slow cooker and I loved being able to brown everything directly in the pot first before leaving it to do the rest of the work. It meant less dishes, more flavour and dinner ready when we needed it.

One of my favourite things about slow cooker meals is how family-friendly they are too. There’s something really nice about adding everything in, heading off to do whatever you like, then walking back through the door to a house that smells amazing and dinner already waiting for you.

This recipe has become one of those meals that feels like a little bit of both – comfort food and convenience. With tofu for protein, mushrooms for extra flavour and a rich creamy broth, it’s filling enough for adults but still mild enough for little ones too (plus you can add the toppings of your choice like chilli oil, spring onions, and whatever else you prefer to make it more suited to older family members).

If you’re looking for a different way to use your slow cooker and want something beyond the usual curries and stews, this creamy miso satay ramen is such a fun one to try.

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Slow Cooker Creamy Miso Satay Ramen

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 4

Suitable For 18+ months

Metric - US Customary Units

Ingredients

1 tbsp olive oil
1 tsp sesame oil (toasted )
1 brown onion (finely sliced)
100 g shiitake mushrooms (finely sliced)
100 g mushrooms (of choice, we used button, chopped in quarters)
450 g firm tofu (diced into 1cm chunks or whatever size for your kids age)
4 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 tbsp peanut butter (smooth)
1.5 tbsp white miso paste
2 tbsp soy sauce (low salt if possible)
1 tsp maple syrup
100 g enoki mushrooms
400 ml coconut milk
1 litre vegetable stock
500 ml water (up to 1 litre if you prefer a thinner broth)
7 g dried shiitake mushrooms

To finish:

200 g ramen noodles (we used spelt, rice works also)
3 baby bok choy (halved)
1 carrot (fienly grated with a julienne peeler)
1 spring onion (finely sliced)
1 tsp chilli oil (for older kids/adults)
1/2 whole lime (to squeeze over the bowls)

Instructions

Turn the slow cooker to "Sear" for 10 minutes, and add the olive and sesame oil. Add the onion, button and shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. If your slow cooker doesn’t have the sear function, you can do this in a separate pan.
Stir through the tofu, garlic and ginger and cook on sear for a further 3-5 minutes.
Add the peanut butter, miso, soy sauce and maple syrup and stir together. Then add the coconut milk and vegetable stock and stir.
Add the enoki mushrooms and dried shiitake mushrooms, and stir gently to avoid breaking up the enoki.
Cover and cook on "Low" for 8 hours.
Just before serving, add the ramen noodles and bok choy and cook for 10-15 minutes, or until tender and the noodles pull apart. Note: If you aren’t eating it all at once, add only enough noodles for that portion as they can go too mushy.
Serve topped with whatever you like - we added julienned carrot, spring onion, chilli oiland a squeeze of lime (use age appropriate toppings/spice levels).

Storage

Store in the fridge for 3 days or freeze the broth for up to 2 months. Note: If you aren’t eating it all at once, add only enough noodles for that portion as they can go too mushy.