Slow Cooker Beef Ramen Noodles Recipe

Introduction

Slow Cooker Beef Ramen Noodles combine tender beef and savory broth for a comforting, flavorful meal. This recipe is perfect for busy days when you want a homemade dish with minimal effort.

Ingredients

• 1.5 pounds 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 with salt and pepper.
2. Step 2: Place the beef into the slow cooker, then add sliced onions, minced garlic, and grated ginger on top.
3. Step 3: Pour in beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
4. Step 4: Cover and cook on low for 8 hours or high for 4 hours until beef is tender and easy to shred.
5. Step 5: About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
6. Step 6: Stir baby spinach into the slow cooker to let it wilt slightly before serving.
7. Step 7: Serve the beef and broth over the cooked noodles in bowls.
8. Step 8: Garnish with sliced green onions and optional soft-boiled eggs. Add Sriracha or chili oil if you like it spicy.

Tips & Variations

• Use bone-in beef chuck for extra flavor in the broth.
• Substitute baby spinach with bok choy or kale for a different green.
• Try adding mushrooms or shredded carrots to the slow cooker for added texture.
• If fresh ramen noodles are unavailable, dried egg noodles work well.
• For a richer broth, add a splash of mirin or rice wine vinegar before serving.

Storage

Store leftover beef and broth separately from noodles in airtight containers in the refrigerator for up to 3 days. Reheat the broth with beef gently on the stove, then add cooked noodles just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other slow-cooking cuts like brisket or short ribs work well, but beef chuck is ideal for tenderness and flavor.

How can I make this recipe spicy?

Add Sriracha, chili oil, or fresh chili peppers either during cooking or as a garnish when serving to control the heat level.

Slow Cooker Beef Ramen Noodles Recipe

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★★★★★

4.5 from 114 reviews

This Slow Cooker Beef Ramen Noodles recipe delivers a rich, savory bowl of tender beef, flavorful broth, and perfectly cooked noodles. Combining slow-cooked chuck roast with fresh ramen, garlic, ginger, and soy-based seasoning, this recipe provides an easy, comforting meal packed with umami. Ready in just a few hours with minimal effort, it’s ideal for cozy dinners and packs a deliciously balanced flavor profile.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Japanese-inspired

Ingredients

Scale 1x2x3x

Beef and Broth

• 1.5 pounds 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 Vegetables

• 2 packs fresh ramen noodles (or egg noodles)
• 1 cup baby spinach
• 2 green onions, sliced (for garnish)

Optional Garnishes

• Soft-boiled eggs (optional, for serving)
• Sriracha or chili oil (optional, for heat)

Instructions

1. Prepare the Beef: Season the beef chuck chunks generously with salt and pepper to enhance flavor.
2. Layer Ingredients: Place the beef into the slow cooker, then add the sliced onions, minced garlic, and grated ginger evenly on top.
3. Add Liquid and Seasoning: Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine all ingredients well.
4. Set Slow Cooker: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, allowing the beef to become tender and infused with flavors.
5. Cook the Beef: Continue cooking until the beef is tender enough to shred easily with a fork.
6. Prepare Noodles: About 10 minutes before serving, cook the ramen noodles according to the package directions in a separate pot, then drain.
7. Add Vegetables: Stir the baby spinach into the slow cooker broth just before serving, letting it wilt slightly in the hot liquid.
8. Assemble the Bowl: Place cooked noodles in serving bowls, ladle the beef and rich broth over them.
9. Garnish and Serve: Top with sliced green onions and optional soft-boiled eggs. Add a drizzle of Sriracha or chili oil for an extra kick if desired.

Notes

• For more tender beef, cook on low for the full 8 hours instead of high.
• Fresh ramen noodles provide the best texture but egg noodles are a good substitute.
• Soft-boiled eggs can be made ahead and added as a protein boost and creamy texture.
• You can adjust the spice level by varying the amount of Sriracha or chili oil used.
• Leftover broth can be refrigerated and consumed within 3 days or frozen for longer storage.

Keywords: slow cooker beef ramen, slow cooker noodles, beef ramen soup, easy ramen recipe, slow cooked beef, comforting soup, homemade ramen