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Slow Cooker Beef Ramen Noodles

A comforting bowl of slow cooker beef ramen with tender beef, rich broth, and fresh noodles, perfect for a cold night.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef Broth
  • 1.5 pounds beef chuck roast, cut into chunks Tender cut, ideal for slow cooking.
  • 4 cups beef broth Use low-sodium for a healthier option.
  • 3 cups water
  • 4 cloves garlic, minced Adds depth of flavor.
  • 1 large onion, sliced
  • 1 tablespoon ginger, grated For a warm spice.
  • 1/4 cup soy sauce Use tamari for gluten-free.
  • 2 tablespoons sesame oil For a nutty flavor.
  • 2 tablespoons brown sugar Balances the savory flavors.
For Serving
  • 2 packs fresh ramen noodles (or egg noodles) Cook fresh for best texture.
  • 1 cup baby spinach Wilts quickly in broth.
  • 2 stalks green onions, sliced (for garnish) Add freshness to the dish.
  • to taste Sriracha or chili oil (optional, for heat) Adjust according to heat preference.
  • as desired Soft-boiled eggs (optional, for serving) Adds richness.

Method
 

Preparation
  1. Season the beef chuck chunks with salt and pepper.
  2. Layer the beef in the slow cooker and add sliced onions, minced garlic, and grated ginger on top.
  3. Pour in the beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently.
  4. Cover and set your slow cooker to low for 8 hours or high for 4 hours.
Cooking
  1. Let it cook until the beef is tender and easily shredded.
  2. About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
  3. Stir in the baby spinach into the slow cooker just before serving to allow it to wilt slightly.
Serving
  1. Ladle the beef and broth over the cooked ramen noodles in bowls.
  2. Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil if desired.

Notes

Store leftover broth and beef in an airtight container in the fridge for up to 4 days. Freeze broth and beef for up to 3 months. Do not freeze cooked noodles.