Slow Cooker Beef Ramen Recipe

Introduction

Slow Cooker Beef Ramen is a comforting and flavorful dish perfect for busy days. Tender beef cooked low and slow combines beautifully with rich broth and fresh noodles for a satisfying meal. Ready to warm you up and impress your family or friends.

Ingredients

• 1 pound beef chuck roast, cut into chunks
• 4 cups beef broth
• 3 cups water
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 tablespoon ginger, grated
• 1/4 cup 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

1. Step 1: Season the beef chuck chunks generously with salt and pepper.
2. Step 2: Layer the seasoned beef into the slow cooker with sliced onions, minced garlic, and grated ginger on top.
3. Step 3: Pour in the beef broth, water, soy sauce, sesame oil, and brown sugar; gently stir to combine.
4. Step 4: Cover and set the slow cooker to low for 8 hours or high for 4 hours.
5. Step 5: Cook until the beef is tender and shreddable.
6. Step 6: About 10 minutes before serving, cook the ramen noodles in a separate pot according to package instructions.
7. Step 7: Stir in the baby spinach into the slow cooker just before serving.
8. Step 8: Ladle the beef and broth over the cooked ramen noodles in bowls.
9. Step 9: Top with green onions, soft-boiled eggs, and Sriracha or chili oil, if desired.

Tips & Variations

• For extra depth, consider adding a splash of rice vinegar or mirin to the broth.
• Use leftover roast beef if you prefer to speed up the process.
• Substitute bok choy or kale for baby spinach for a different green vegetable option.
• Adjust heat level by adding more or less Sriracha or chili oil depending on your preference.

Storage

Store leftover beef and broth in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to prevent sogginess. Reheat broth gently on the stove and add noodles fresh before serving. Soft-boiled eggs are best served fresh but can be refrigerated for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck is preferred for its flavor and tenderness after slow cooking, but you can also use brisket or short ribs for similar results.

How can I make this recipe gluten-free?

Use gluten-free soy sauce and substitute traditional ramen noodles with gluten-free noodles such as rice noodles or shirataki noodles.

Slow Cooker Beef Ramen Recipe

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★★★★★

4.5 from 138 reviews

• Author: Naomi
• Total Time: 8 hours 15 minutes
• Yield: 4 servings 1x

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Description

This Slow Cooker Beef Ramen is a comforting, hearty dish featuring tender beef chuck cooked low and slow in a savory broth infused with garlic, ginger, soy sauce, and sesame oil. Served over fresh ramen noodles and complemented with spinach, green onions, and optional soft-boiled eggs, it’s the perfect easy-to-make meal that brings rich umami flavors with minimal effort.

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Ingredients

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Beef and Broth

• 1 pound beef chuck roast, cut into chunks
• 4 cups beef broth
• 3 cups water
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar

Noodles and Garnishes

• 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)

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Instructions

1. Season the Beef: Generously season the beef chuck chunks with salt and pepper to enhance flavor and create a savory base for the broth.
2. Layer Ingredients in Slow Cooker: Place the seasoned beef in the slow cooker. Add sliced onions, minced garlic, and grated ginger on top to infuse the meat with aromatic flavors as it cooks.
3. Add Liquids and Flavorings: Pour in beef broth, water, soy sauce, sesame oil, and brown sugar into the slow cooker. Gently stir the mixture to combine the ingredients evenly.
4. Slow Cook the Beef: Cover the slow cooker and set it to low for 8 hours or on high for 4 hours. This slow cooking process tenderizes the beef until it becomes shreddable and flavorful.
5. Check for Tenderness: After cooking, ensure the beef is tender by shredding it with a fork. It should be soft and easy to pull apart.
6. Cook Noodles: Approximately 10 minutes before serving, cook the fresh ramen or egg noodles separately according to the package instructions until just tender.
7. Add Spinach: Stir baby spinach into the slow cooker broth just before serving to wilt the greens and add freshness and nutrients.
8. Assemble the Ramen Bowls: Place cooked noodles in bowls and ladle the beef and broth mixture over them for a hearty and flavorful serving.
9. Add Garnishes and Serve: Top the ramen with sliced green onions, optional soft-boiled eggs, and a drizzle of Sriracha or chili oil for extra heat and flavor, if desired.

Notes

• You can substitute fresh ramen noodles with dried noodles but adjust cooking times accordingly.
• For a spicier broth, add chili flakes or more Sriracha during slow cooking.
• Soft-boiled eggs add richness, but you can omit for a lighter dish.
• Leftovers keep well in the refrigerator for up to 3 days; reheat gently before serving.
• Feel free to add mushrooms or other vegetables to the slow cooker for extra texture and nutrients.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: Japanese

Keywords: Slow cooker beef ramen, slow cooked beef, ramen noodles, easy beef ramen, comfort food soup