why make this recipe
Slow Cooker Ramen with Beef is a fantastic dish that brings comfort and warmth to your dinner table. This recipe combines tender beef, flavorful broth, and delicious noodles, making it a perfect option for busy days. With minimal prep and the magic of a slow cooker, you can come home to a hearty meal that feels like a warm hug in a bowl. Plus, it’s easy to customize with your favorite toppings!
how to make Slow Cooker Ramen with Beef
Ingredients:
- 1 lb chuck roast, trimmed of fat and cubed 1-inch
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups mushrooms, sliced (shiitake, maitake or shimeji)
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon garlic, finely minced
- 2 tablespoons scallion, finely chopped, plus more for garnish
- 8 cups low sodium beef broth
- 0.25 cup soy sauce, or gluten-free tamari or coconut aminos
- 8 ounces ramen noodles, or two packages without the soup packet
- 4 baby bok choy, halved
- 3 soft boiled eggs, halved
- Sesame seeds, for topping
- Sesame oil, optional for drizzling
Directions:
First, toss pot roast cubes with salt and pepper. Heat a large skillet over medium high heat, spray with oil, and brown the beef on all sides for about 4 minutes. Transfer the beef to the slow cooker, then spray the skillet again. Next, add the mushrooms to the same skillet and brown for 2 to 3 minutes, stirring halfway. Add the ginger, garlic, and scallion, cooking until aromatic for about 1 minute. Transfer the mushrooms and aromatics to the slow cooker. Then, add beef broth and soy sauce to the slow cooker, cover, and cook on high for 6 hours. In the last 10 minutes of cooking, add ramen noodles and baby bok choy, cooking until tender. Finally, serve bowls of ramen with halves of soft boiled eggs and top with scallions and sesame seeds and a drizzle of sesame oil, if desired.
how to serve Slow Cooker Ramen with Beef
Serve the ramen hot in deep bowls. You can garnish each bowl with additional scallions, sesame seeds, and a light drizzle of sesame oil. The soft-boiled eggs add richness and flair, making the dish even more delightful. Enjoy it with chopsticks or a spoon for the broth!
how to store Slow Cooker Ramen with Beef
To store leftovers, let the ramen cool completely. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the broth and beef in separate containers. Keep the noodles separate, as they can become mushy when frozen.
tips to make Slow Cooker Ramen with Beef
- For extra flavor, marinate the beef in soy sauce and ginger for a few hours before cooking.
- Feel free to add more vegetables like carrots, spinach, or bean sprouts for added nutrition.
- Adjust the seasoning to your taste by adding more soy sauce or a splash of vinegar.
variation (if any)
You can easily transform this beef ramen into a vegetarian dish by replacing the beef with tofu or tempeh and using vegetable broth instead of beef broth. Change the mushrooms to your favorite variety, and you can still enjoy a delicious bowl of ramen!
FAQs
Can I use instant ramen noodles?
Yes, you can use instant ramen noodles, but add them in the last few minutes of cooking to prevent them from becoming too soft.
Can I cook this on low instead of high?
Absolutely! You can cook it on low for about 8 to 10 hours if you prefer.
What can I serve with Slow Cooker Ramen?
Serve it with a side of steamed dumplings, spring rolls, or a simple salad to complete your meal.
Enjoy this hearty and comforting dish that is sure to please the whole family!
Slow Cooker Ramen with Beef
Ingredients
For the Beef and Broth
- 1 lb chuck roast, trimmed of fat and cubed 1-inch Tender beef cut.
- 0.5 teaspoon kosher salt For seasoning beef.
- 0.5 teaspoon black pepper For seasoning beef.
- 8 cups low sodium beef broth Low sodium to control salt content.
- 0.25 cup soy sauce, or gluten-free tamari or coconut aminos For flavor; adjust according to dietary needs.
For the Vegetables and Toppings
- 4 cups mushrooms, sliced (shiitake, maitake or shimeji) Use any preferred variety.
- 1 tablespoon fresh ginger, finely minced Adds a fragrant flavor.
- 1 tablespoon garlic, finely minced For aromatic flavor.
- 2 tablespoons scallion, finely chopped, plus more for garnish Adds freshness.
- 4 baby bok choy, halved baby bok choy Adds nutrition and texture.
- 3 soft boiled eggs, halved soft boiled eggs For richness and garnish.
- to taste Sesame seeds, for topping For garnish.
- to drizzle Sesame oil, optional for drizzling Adds depth of flavor.
For the Noodles
- 8 ounces ramen noodles, or two packages without the soup packet Choose your preferred type.
Instructions
Preparation
- Toss pot roast cubes with salt and pepper.
- Heat a large skillet over medium high heat, spray with oil, and brown the beef on all sides for about 4 minutes.
- Transfer the beef to the slow cooker.
Cooking
- In the same skillet, spray again and add the mushrooms, browning for 2 to 3 minutes while stirring halfway.
- Add ginger, garlic, and scallion, cook until aromatic for about 1 minute.
- Transfer mushrooms and aromatics to the slow cooker.
- Add beef broth and soy sauce to the slow cooker, cover, and cook on high for 6 hours.
- In the last 10 minutes of cooking, add ramen noodles and baby bok choy, cooking until tender.
Serving
- Serve bowls of ramen with halves of soft boiled eggs and top with scallions and sesame seeds, and a drizzle of sesame oil, if desired.