Description
This Slow Cooker Beef Ramen recipe offers a comforting and flavorful one-pot meal with tender shredded beef, savory broth, tender noodles, and fresh vegetables. Perfect for an easy dinner, it combines rich Asian-inspired flavors with the convenience of a slow cooker. Customize with your favorite toppings like soft-boiled eggs and sesame seeds for an authentic ramen experience at home.
Ingredients
Scale
Beef and Broth
- 1½ pounds beef chuck roast, cut into large chunks
- 6 cups beef broth (low sodium)
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
Noodles and Vegetables
- 3 packs instant ramen noodles (discard seasoning packets)
- 2 cups sliced mushrooms
- 2 cups baby spinach
- 2 green onions, sliced
Toppings (Optional)
- Soft-boiled eggs
- Sesame seeds
Instructions
- Prepare the Slow Cooker Base: Place the beef chunks in the slow cooker. Add the beef broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and red pepper flakes. Stir gently to combine all ingredients and evenly distribute the flavors.
- Cook the Beef: Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and easy to shred using two forks.
- Shred the Beef: Remove the cooked beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker.
- Add Mushrooms and Noodles: Add the sliced mushrooms and discard the seasoning packets from the ramen noodles. Stir gently to combine. Cover and cook on high for an additional 5 to 8 minutes, or until the noodles are tender.
- Wilt the Spinach: Just before serving, stir in the baby spinach and cook until it wilts, which takes about 1 minute.
- Serve and Garnish: Ladle the ramen into bowls and top with sliced green onions. Optionally, add a soft-boiled egg and sprinkle sesame seeds for extra flavor and texture.
Notes
- You can substitute beef chuck with stew meat or thinly sliced flank steak.
- Add other vegetables like bok choy, carrots, or snap peas to customize your ramen.
- For a richer broth, stir in a spoonful of miso paste or a drizzle of chili oil before serving.
- Discard instant ramen seasoning packets to control sodium and flavor.
- This recipe can be doubled for larger groups but adjust slow cooker size accordingly.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 1080mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
