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Slow Cooker Beef Ramen

A cozy bowl of tender beef in rich, savory broth served with springy ramen noodles, perfect for stress-free weeknight meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Beef and Broth Base
  • 2 lbs Chuck roast, cut into large pieces Stew meat works as an alternative.
  • 6 cups Beef broth or stock Low sodium for better seasoning control.
  • 1/4 cup Soy sauce Use light soy or all-purpose; add tamari for gluten sensitivity.
  • 2 cloves Garlic, sliced Fresh is best for flavor.
  • 1 inch Ginger, sliced For warmth in the broth.
  • 1 TBSP Brown sugar or honey Balances saltiness.
Noodles and Veggies
  • 12 oz Ramen noodles Fresh is ideal; adjust cooking time accordingly.
  • 1 TBSP Rice vinegar Adds brightness to the broth.
  • 1 TBSP Sesame oil Add at the end for a nutty finish.
  • 1 cup Baby bok choy or spinach Add to bowls for freshness.
  • 1 cup Mushrooms or carrots, shredded Optional, add for additional flavor.
Optional Garnishes
  • 2 ea Soft-boiled eggs With jammy yolks.
  • 1 bunch Green onions, sliced For freshness.
  • 1 TBSP Chili oil For spice lovers.
  • 1 TBSP Toasted sesame seeds For garnish.

Method
 

Preparation
  1. Trim thick fat from the beef and cut into large pieces, season with salt and pepper. Optionally, sear in a hot skillet until browned.
  2. Add the beef, sliced garlic, ginger, broth, soy sauce, and brown sugar to the slow cooker.
Cooking
  1. Set the slow cooker to Low for 7 to 8 hours or High for 4 to 5 hours. The beef should pull apart easily when ready.
  2. Once tender, lift the beef out and skim excess fat from the broth. Adjust seasoning with soy sauce or vinegar if needed.
  3. Shred the beef with forks and return it to the broth, stirring in sesame oil. Add vegetables if desired and warm for 10 minutes.
Serving
  1. Cook ramen noodles separately according to package instructions. Drain and rinse briefly.
  2. In bowls, place noodles and ladle hot beef and broth over the top. Add quick-cooking greens and garnishes.
  3. Serve immediately, allowing everyone to customize their bowls.

Notes

Store noodles and broth separately for better leftovers. Refrigerate for up to 4 days.