Slow Cooker Beef Ramen Noodles is a dish that embodies comfort and satisfaction in every bowl. This hearty noodle soup combines tender, slow-cooked beef with flavorful broth and perfectly cooked ramen noodles, making it an ideal meal for busy weeknights or when you crave a taste of Japanese cuisine.
Ingredients
Scale:
1.5 lbs beef chuck roast
4 cups beef broth (homemade or store-bought)
1/4 cup soy sauce (or tamari for gluten-free option)
2 tablespoons miso paste
3 cloves garlic, minced
1 inch piece fresh ginger, sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sriracha (optional, for heat)
8 oz ramen noodles (fresh or dried)
2 green onions, sliced
1 cup bok choy or spinach
Soft-boiled eggs (optional, for garnish)
Sesame seeds (for garnish)
Instructions
Begin by trimming any excess fat from the beef chuck roast. Cut it into large chunks for even cooking.
For enhanced flavor, sear the beef chunks in a hot skillet with a splash of sesame oil until browned on all sides, about 5 minutes. This step adds depth to the broth.
Place the seared beef (or unseared if you prefer) into the slow cooker. Add the beef broth, soy sauce, miso paste, minced garlic, sliced ginger, sesame oil, rice vinegar, and sriracha, if using.
Cover and cook on low for 7-8 hours or high for 4-5 hours. The beef should be fork-tender and infused with the savory beef broth.
About 15 minutes before serving, prepare the ramen noodles according to package instructions in a separate pot. Drain and set aside.
Once the beef is ready, remove it from the slow cooker. Shred the beef using two forks and return it to the broth. Add the bok choy or spinach to the broth and let it cook for another 5 minutes until wilted.
In serving bowls, place a portion of ramen noodles, ladle the beef and broth mixture over the noodles, and top with sliced green onions, soft-boiled eggs, and a sprinkle of sesame seeds.
