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).
