Ramen is one of those dishes that, while great for a quick meal, is a little bit of a pain in the ass to make at home.

The broth, rice, noodles, and other ingredients are all at your disposal, but if you want a more complex dish, a good soup or stew, or even a whole bunch of different flavors, you’ll have to do some research.

In the video below, I share my slow cooker recipes for a number of different dishes, including a noodle soup.

It takes a few minutes to make, but once you’re done, you can get a bowl of noodles and soup ready to go.

For my ramen, the broth and rice are made by adding some of the sauce from my Slow Cooker soup to the water.

That adds a bit of flavor, but you’ll want to add more broth if you’re making ramen with more than one kind of broth. 

The noodles are made with ramen broth.

You’ll want a stock base, like this one from the noodle box at Amazon. 

For a ramen soup, I used the broth from my slow cooker soup. 

This ramen noodle is from the broth box. 

I added some more broth and added in a little soy sauce and red pepper flakes for a slightly savory kick. 

Now, you could do this on the stovetop, or you could throw some noodles into the crockpot and let them cook for a few hours. 

But I found that I wanted to keep the cooking time a bit longer to make sure the broth was fully cooked and the noodles were fully cooked. 

My slow cooker soup recipe uses a base of broth, which I usually just use to make broth from the stock I use for soup and stew.

You can make your own broth in the crocks, but it makes a nice base to make noodles. 

To get the broth to the point of simmering, I took a few steps to cook my broth.

I mixed in some water from the soup and cooked it on high heat for a couple minutes. 

After that, I let it sit for about five minutes before adding in the rice.

I let that sit for a minute, and then stirred in the stock and water. 

Then I let my slow-cooker ramen simmer for about 10 minutes.

The rice and broth were ready. 

At this point, you should be able to see that the broth is just barely boiling, which means the rice is slightly soft. 

It’s a nice texture, and it cooks well. 

In my ramunas, I like to add some vegetables in between the noodles, like onion and celery, but this time I’m using spinach. 

As for the noodles themselves, you want to make them very thick, as they’ll add flavor to the soup.

I’ve found that sautéing the noodles in a pan of some olive oil helps to soften them up. 

When the broth comes to a boil, add the ramen to the crocs. 

You can add the broth in smaller increments, but make sure to let the ramens simmer for a good while before adding the noodles.

This ramen will take about 10-15 minutes to cook, so you’ll probably want to let it simmer for at least five minutes.

This will take a while, so it might be best to let your slow cooker ramen cook for another five minutes to get the noodles to their desired tenderness. 

While you wait for the ramEN noodles to get to their optimal state of softness, you’re going to want to chop them up into bite-sized pieces. 

Start by putting the ramsen noodles into a bowl. 

Take a piece of ramen noodles, or any kind of noodle, and dip it in the ramench soup.

Use a spoon to scoop up the noodles and gently mash them up with your hands. 

Let the ramenes be stirred around for about two minutes.

Then, take another piece of noodles, this one with the ramenos still on it. 

If you have the noodles too large to use a spoon, you might want to use your fingers to scoop them up and add to the bowl of ramench. 

Add the ramend noodles to your crocks and set the crocking on high. 

Slowly pour the broth into the bowl.

As soon as you add the noodles into it, you need to make a few quick passes around the bowl to get all the broth out. 

Once you have enough broth to get a good bowl full, add in the remaining broth and bring it to a simmer. 

Cooking time: 15 minutes, depending on how big the noodles are. 

Nutrition: Total calories: 578, fat: 38g, saturated fat: 0g, carbohydrate: 27g, protein: 7g, Total carbs: 39g, sugars: 13g, salt: 2g