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Slow Cooker Beef Ramen Noodles

A warm and simple meal featuring tender beef and rich broth, topped with fresh vegetables and soft-boiled eggs, perfect for cold nights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef (chuck or other cut suitable for slow cooking)
  • 4 cups beef broth Can use homemade or store-bought
  • 2-3 cloves garlic, minced
  • 1 inch ginger, grated Fresh ginger preferred
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option
  • 1 tablespoon sesame oil
  • 1 tablespoon miso paste (optional)
  • 4 servings ramen noodles Use gluten-free if necessary
Toppings
  • 2-4 soft-boiled eggs Cut in half for serving
  • 1 cup fresh greens (like spinach or bok choy) Add at the end to avoid overcooking
  • 1 cup crunchy vegetables (like bok choy or bean sprouts)
  • 1/4 cup chopped green onions For garnish

Method
 

Preparation
  1. In your slow cooker, add the beef, beef broth, garlic, ginger, soy sauce, sesame oil, and miso paste (if using).
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
  2. Once cooked, shred the beef with two forks and mix it back into the broth.
Serving
  1. Prepare the ramen noodles according to package instructions and divide them into bowls.
  2. Ladle the beef broth and shredded beef over the noodles.
  3. Top with soft-boiled eggs, fresh greens, crunchy vegetables, and green onions.
  4. Serve hot and enjoy your cozy bowl of ramen!

Notes

Store leftover broth and meat separately from noodles and toppings. Reheat broth before serving.