Slow Cooker Beef Ramen Noodles
A hearty and comforting ramen made with rich beef broth, tender shredded beef, and customizable toppings, all achieved with minimal hands-on cooking time.
Ingredients
Main Ingredients
- 1 lb beef (chuck roast or similar cut) Well-marbled cuts work best for shredding.
- 4 cups beef broth Low-sodium if you prefer to control salt.
- 2 cups water To balance concentration.
- 3 cloves garlic, minced Or 1 teaspoon garlic paste.
- 1 inch ginger, sliced Thin slices release gentle warmth.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 2 tablespoons alcohol-free mirin (optional) Adds subtle sweetness and depth.
- 1 teaspoon sesame oil Finishing flavor.
- 1 package ramen noodles Fresh or dried; discard seasoning packet.
Toppings
- 4 pieces Soft-boiled eggs Cook for 6–7 minutes in boiling water for runny yolks.
- 2 cups Fresh greens (bok choy or spinach) Wilt briefly in the hot broth.
- 1 cup Crunchy vegetables (green onions, bean sprouts) For texture and brightness.
Instructions
Preparation
- Place the beef in the slow cooker. Add the beef broth, water, minced garlic, sliced ginger, soy sauce, alcohol-free mirin (if using), and sesame oil.
- Cover and cook on low for 6-8 hours, until the beef easily shreds with two forks.
Cooking
- Carefully remove the beef to a cutting board or bowl and shred with forks. Skim excess fat from the top of the broth if desired.
- While the beef rests, bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside—do not overcook.
Assembly
- Divide the drained noodles among bowls. Ladle hot beef broth over the noodles so they don’t go soggy.
- Top each bowl with shredded beef, a halved soft-boiled egg, wilted greens, and crunchy vegetables like sliced green onions or bean sprouts.
- Serve immediately and enjoy.
Notes
Store leftovers in airtight containers for up to 3-4 days. Broth with shredded beef freezes well for up to 3 months.