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Slow Cooker Ramen

Slow Cooker Ramen

This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home.
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Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Course Dinner
Cuisine American, Asian
Servings 6 servings
Calories 316 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb chuck roast trimmed of fat and cubed 1-inch
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups mushrooms sliced (8 oz container) 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 Pacific
  • ¼ 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

Instructions
 

  • Toss pot roast cubes with salt and pepper. Heat a large skillet oven over medium-high heat, spray with oil and brown the beef on all sides about 4 minutes total. Transfer the beef to the slow cooker, then spray the skillet again.
  • Add the mushrooms to the same skillet and brown, 2 to 3 minutes, stirring halfway. Add the ginger, garlic and scallion; cook until aromatic, 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 and cook until tender.
  • 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 and optional toppings.

Notes

Mixed mushrooms work great for their umami qualities; try using mushrooms like shiitake, maitake or shimeji. If using fresh ramen noodles, cook separately and pour soup over them in a bowl. Gluten-Free: Use rice ramen noodles for a gluten-free option. To Meal Prep or Freeze: Prepare the soup without the noodles and freeze or refrigerate, otherwise they will soak up the broth and get mushy. When heating up later, cook the noodles as directed and add to the soup. Additional ramen toppings: Top with chopped kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacks, sriracha, sliced jalapeños, or shredded carrots.

Nutrition

Serving: 2cupsCalories: 316kcalCarbohydrates: 34gProtein: 30.5gFat: 7.5gSaturated Fat: 3gCholesterol: 143mgSodium: 1241.5mgFiber: 3.5gSugar: 3.5g
Keyword Asian cuisine, beef, Comfort Food, dinner, ramen, Slow Cooker Ramen
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