why make this recipe
This Slow Cooker Beef Ramen Noodles recipe is warm, simple, and full of flavor. It uses a slow cooker so the beef becomes tender with little work. It is great for busy days and makes a comforting meal the whole family will like.
introduction
This dish combines slow-cooked beef with savory broth and ramen noodles. You get rich beef, umami from miso and soy, and fresh toppings for texture. The slow cooker does most of the work. You finish bowls quickly when the noodles are ready.
how to make Slow Cooker Beef Ramen Noodles
- Put beef, beef broth, soy sauce, miso paste, garlic, ginger, and sesame oil in the slow cooker.
- Cover and cook on low for 6–8 hours, until the beef is very tender.
- Remove the beef and shred it with two forks.
- Put the shredded beef back in the slow cooker and stir.
- Cook the ramen noodles according to the package directions.
- Put noodles in bowls. Top with the beef mixture, soft-boiled eggs, fresh greens, crunchy vegetables, green onions, and sesame seeds. Serve hot.
Ingredients :
- 1 lb beef (such as chuck roast or brisket)
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 teaspoon sesame oil
- 4 servings ramen noodles
- Soft-boiled eggs (for topping)
- Fresh greens (like bok choy or spinach, for topping)
- Crunchy vegetables (like carrots or radish, for topping)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Directions :
- In a slow cooker, combine the beef, beef broth, soy sauce, miso paste, garlic, ginger, and sesame oil.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Once the beef is done, remove it and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to combine.
- Cook the ramen noodles according to package instructions.
- Serve the noodles in bowls topped with the beef mixture, soft-boiled eggs, fresh greens, crunchy vegetables, green onions, and sesame seeds.
how to serve Slow Cooker Beef Ramen Noodles
Serve hot in deep bowls. Place noodles first, then ladle the beef and broth over them. Add a soft-boiled egg, fresh greens, and crunchy veggies on top. Sprinkle green onions and sesame seeds. Let each person mix toppings before eating.
how to store Slow Cooker Beef Ramen Noodles
Cool leftovers to room temperature within two hours. Store beef and broth in an airtight container in the fridge for up to 3–4 days. Store noodles separately if possible to avoid sogginess. Reheat broth and beef on low heat and add fresh-cooked noodles when serving.
tips to make Slow Cooker Beef Ramen Noodles
- Use a fatty cut like chuck for best flavor and tenderness.
- Taste the broth before serving; add a little more soy or miso if needed.
- Cook noodles just before serving to keep them firm.
- Slice ginger thin so it adds flavor without being hard to eat.
- For more depth, brown the beef quickly in a pan before adding to the slow cooker.
variation (if any)
- Swap beef for short ribs or brisket for richer flavor.
- Use chicken broth and shredded chicken for a lighter version.
- Add chili paste or sriracha for heat.
- Use instant ramen or fresh ramen noodles depending on your preference.
FAQs
Q: Can I use frozen beef?
A: Yes. Cook on low for longer, about 8–10 hours, until fully tender.
Q: Can I freeze the leftovers?
A: You can freeze the beef and broth for up to 3 months. Do not freeze cooked noodles; add fresh noodles when you reheat.
Q: How do I make the soft-boiled eggs?
A: Boil eggs for 6–7 minutes, then place them in ice water for a few minutes. Peel and halve before adding to bowls.
Q: Can I make this vegetarian?
A: Replace beef with mushrooms and use vegetable broth and soy/miso for umami.
Q: How do I make the broth stronger?
A: Reduce some broth after shredding the beef, or add more soy sauce and a touch more miso paste to taste.
Conclusion
For a similar take and extra tips, you can check the original slow cooker beef ramen recipe at Slow Cooker Beef Ramen Noodles – Persnickety Plates. If you want a version that uses ground beef and simple prep, see the easy slow cooker ramen guide at Slow Cooker Ramen Noodles (with Ground Beef!).
Print
Slow Cooker Beef Ramen Noodles
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm and flavorful slow-cooked beef ramen dish that’s perfect for busy days and comforting family meals.
Ingredients
- 1 lb beef (such as chuck roast or brisket)
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 teaspoon sesame oil
- 4 servings ramen noodles
- Soft-boiled eggs (for topping)
- Fresh greens (like bok choy or spinach, for topping)
- Crunchy vegetables (like carrots or radish, for topping)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a slow cooker, combine the beef, beef broth, soy sauce, miso paste, garlic, ginger, and sesame oil.
- Cover and cook on low for 360-480 minutes or until the beef is very tender.
- Once the beef is done, remove it and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to combine.
- Cook the ramen noodles according to package instructions.
- Serve the noodles in bowls topped with the beef mixture, soft-boiled eggs, fresh greens, crunchy vegetables, green onions, and sesame seeds.
Notes
For best flavor and tenderness, use a fatty cut like chuck. Cook noodles just before serving to maintain firmness. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg