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Slow cooker beef ramen noodles in a bowl, ready to eat.

Easiest Slow Cooker Beef Ramen

Avatar photoAmelia Chen-Morrison
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.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine Asian
Servings 6
Calories 650 kcal

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.