Sometimes the best meals come from the simplest ingredients. There’s something incredibly comforting about a warm bowl of ramen, especially when it’s filled with the rich flavors of tender beef and savory broth. When I first experimented with making Ramen at home, I remember being flooded with excitement as the aromas wafted through my kitchen, and that first sip of broth was nothing short of a culinary hug.
What Makes This So Good
- Tender beef that falls apart with a fork.
- Flavorful broth infused with garlic, ginger, and sesame.
- Quick to prepare and even easier to enjoy, thanks to the slow cooker.
- Customizable with your favorite toppings like soft-boiled eggs and veggies.
Ingredients
- 1.5 pounds (680 g) beef chuck roast, cut into chunks
- 4 cups (950 ml) beef broth
- 3 cups (700 ml) water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Smart Swaps:
- Swap beef chuck roast for chicken thighs for a lighter version.
- Use gluten-free soy sauce or tamari for a gluten-free option.
- Replace fresh ramen noodles with whole wheat or rice noodles to boost nutrition.
Sourcing Tips:
Look for high-quality beef chuck roast that has nice marbling for maximum flavor. Fresh ramen noodles can often be found in the refrigerated section of Asian supermarkets.
Directions
Creating a delightful bowl of Slow Cooker Beef Ramen Noodles is simple. Just follow these steps:
- Prepare the Beef: Season the beef chuck chunks with salt and pepper.
- Layer Ingredients: Add the beef to the slow cooker. Then, on top, layer in the sliced onions, minced garlic, and grated ginger.
- Add Liquid: Pour in the beef broth and water. Follow this with soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Set Slow Cooker: Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The beef should be tender and easily shreddable.
- Prepare Noodles: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot. Look for firm, yet tender texture.
- Add Vegetables: Stir in the baby spinach into the slow cooker just before serving to allow it to wilt slightly.
- Serve: Ladle the beef and broth over the cooked ramen noodles in bowls.
- Garnish: Top with green onions and, if desired, soft-boiled eggs. Drizzle with Sriracha or chili oil for an extra kick.
Pro Tips
- Make-Ahead: This recipe is fantastic for meal prep. The beef flavor develops even more as it sits, so making it a day in advance can elevate the taste!
- Transport: If you’re taking this elsewhere, keep the broth and noodles separate until ready to serve to avoid sogginess.
- Variations:
- Add mushrooms or bok choy for additional vegetables.
- Use miso paste in the broth for a deeper umami flavor.
- Try adding corn and nori for an authentic touch.
Serving, Storage, and Reheating
Serve your Slow Cooker Beef Ramen Noodles warm, garnished with your favorite toppings. If you have leftovers, store them in the fridge in an airtight container for up to 3 days. To reheat, warm the broth and beef on the stove and prepare fresh noodles to keep the texture just right.
FAQs
1. Can I use a different type of meat?
Yes, chicken thighs or pork shoulder work wonderfully too. Just adjust the cooking times accordingly.
2. How do I make it spicy?
Add more Sriracha or chili oil to taste. You can also incorporate sliced jalapeños in the prep step.
3. Is it suitable for freezing?
Yes, the cooked beef and broth can be frozen. Prepare the noodles fresh when you reheat it for the best texture.
With these instructions, you’re set to enjoy a satisfying bowl of Slow Cooker Beef Ramen Noodles that’s sure to impress friends and family alike!
Print
Slow Cooker Beef Ramen Noodles
A comforting bowl of ramen filled with tender beef and rich, savory broth, perfect for any occasion.
- Total Time: 255 minutes
- Yield: 4 servings
Ingredients
- 1.5 pounds (680 g) beef chuck roast, cut into chunks
- 4 cups (950 ml) beef broth
- 3 cups (700 ml) water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
- Season the beef chuck chunks with salt and pepper.
- Add the beef to the slow cooker. Layer in the sliced onions, minced garlic, and grated ginger.
- Pour in the beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover the slow cooker and set it to low for 8 hours or high for 4 hours until the beef is tender.
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Stir in the baby spinach into the slow cooker just before serving.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions and, if desired, soft-boiled eggs. Drizzle with Sriracha or chili oil for an extra kick.
Notes
For meal prep, this recipe tastes even better the day after cooking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
- Diet: None