Slow Cooker Beef Ramen Noodles
A savory and comforting dish, this slow cooker beef ramen features tender, shreddable beef in a rich broth with fresh ramen noodles, perfect for a cozy dinner any night of the week.
Ingredients
For the Beef and Broth
- 1.5 pounds beef chuck roast, cut into chunks Select a roast with good marbling for the best results.
- 4 cups beef broth Use low-sodium broth to control salt levels.
- 3 cups water Use in combination with beef broth.
- 4 cloves garlic, minced For added flavor.
- 1 medium onion, sliced Add sweetness to the broth.
- 1 tablespoon ginger, grated Fresh ginger provides bright flavor.
- 1/4 cup soy sauce Adjust for taste.
- 2 tablespoons sesame oil Adds rich flavor.
- 2 tablespoons brown sugar Provides balance to the broth.
For Serving
- 2 packs fresh ramen noodles or egg noodles Fresh noodles maintain the best texture.
- 1 cup baby spinach Add just before serving for freshness.
- 2 medium green onions, sliced For garnish.
- Soft-boiled eggs, optional A traditional topping.
- Sriracha or chili oil, optional For adding heat.
Instructions
Preparation
- Season the beef chuck chunks with salt and pepper. Add the beef to the slow cooker in one even layer, then top with the sliced onions, minced garlic, and grated ginger.
- Pour in the beef broth and water, then add the soy sauce, sesame oil, and brown sugar. Stir gently to combine.
Cooking
- Cover and set the slow cooker to low for 8 hours or high for 4 hours.
- Let the beef cook until tender and easily shredded with two forks.
Serving
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Stir the baby spinach into the slow cooker just before serving.
- Ladle the beef and broth over the cooked ramen noodles in bowls. Top with sliced green onions and optional soft-boiled eggs.
- Drizzle with Sriracha or chili oil for heat, if desired.
Notes
For deeper flavor, consider browning the beef before slow cooking. Store leftovers properly and adjust seasoning before serving.