Rice Cooker Ramen

A quick miso ramen made entirely in the rice cooker.

Ingredients

1.2 liter		bone/chicken broth (can substitute for water)
2 clove		garlic, minced
1 tsp	5 ml	ginger, grated
1 tbsp	15 ml	hondashi (a form of instant dashi; if using standard dashi, use in place of hondashi and bone/chicken broth)
2 tbsp	30 ml	soy sauce
3 tbsp	45 ml	miso paste
1 tbsp	15 ml	gochujang (optional; for spice)
2 servings		ramen noodles
1 tbsp	15 ml	toasted sesame oil

To a rice cooker, add your broth, garlic, ginger, and hondashi. Turn on Slow Cook setting for 15 minutes.
Add in the ramen noodles (and corn if you are adding some) and close rice cooker lid. Turn on Slow Cook setting again and cook for about 5-6 minutes, or until noodles are cooked all the way through.
Stir in soy sauce, miso paste, and gochujang until well combined.
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles.
Add your desired toppings. Some popular options: sliced green onions, soft-boiled eggs, sliced cooked chicken or pork, nori seaweed, sliced bamboo shoots, corn kernels, spinach, mushrooms, etc. To cook the chicken, I simply grilled 1 chicken thigh (per serving) for 5 minutes on high heat on each side, with 1 tablespoon of soy sauce added after flipping twice (2 tablespoons total).

Add 1 tbsp toasted sesame oil to finish.