Easiest Slow Cooker Beef Ramen
Enjoy a comforting and flavorful bowl of ramen made effortlessly in your slow cooker. This recipe features tender, melt-in-your-mouth beef infused with savory Asian-inspired flavors in a rich broth, all ready to slurp up with perfectly cooked noodles.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Tongs
- Cutting board
- Knife
- Large bowl
- Whisk
- Measuring cups and spoons
- Fork
- Fine-mesh sieve (optional)
- Pot for cooking noodles
- Serving bowls
Ingredients
- 2-3 lbs Beef Chuck Roast
- 8 cups Low-Sodium Beef Broth
- ¼ cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sesame Oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Brown Sugar
- 1-2 teaspoons Sriracha, or to taste
- 1 ounce Dried Shiitake Mushrooms
- ½ head Napa Cabbage, chopped
- 2-3 Green Onions, thinly sliced
- 12-16 ounces Ramen Noodles
- Salt and pepper to taste
- Optional Toppings: Soft boiled eggs, bean sprouts, seaweed snacks, sesame seeds, chili oil
Instructions
- Heat a tablespoon of oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper.
- Sear the beef on all sides until nicely browned, about 3-4 minutes per side. This step is crucial for developing a rich, deep flavor.
- Place the seared beef in the slow cooker.
- In a large bowl, whisk together the beef broth, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and sriracha.
- Pour the broth mixture over the beef in the slow cooker. Make sure the beef is mostly submerged in the liquid.
- Add the dried shiitake mushrooms to the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
- Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Be careful, it will be very hot!
- For a clearer broth, you can strain it through a fine-mesh sieve. This will remove any small bits of meat or vegetables (optional).
- Return the shredded beef to the slow cooker. Add the chopped Napa cabbage and cook for another 30 minutes, or until the cabbage is tender-crisp.
- While the cabbage is cooking, prepare the ramen noodles according to package directions. Fresh ramen noodles usually cook very quickly, so keep a close eye on them.
- To assemble the ramen, divide the cooked noodles among bowls.
- Ladle the beef and broth over the noodles.
- Garnish with sliced green onions and any other desired toppings, such as soft boiled eggs, bean sprouts, seaweed snacks, sesame seeds, or chili oil.
- Serve immediately and enjoy!
Notes
For best results, sear the beef thoroughly to develop a rich flavor. Use low-sodium broth to control the saltiness. Adjust the sriracha to your spice preference. Don't overcook the cabbage; it should be tender-crisp. Cook the noodles separately to prevent them from becoming mushy. Store leftover beef and broth separately from the noodles in airtight containers in the refrigerator for up to 3 days. Reheat the beef and broth in a saucepan until warmed through, then cook the noodles separately before assembling. For a richer broth, add a tablespoon of miso paste during the last 30 minutes of cooking. Feel free to add other vegetables like carrots, celery, or bok choy.