why make this recipe

This slow cooker beef ramen is warm, simple, and full of flavor. It uses slow cooking to make the beef very tender. You can set it and forget it, then finish the noodles and toppings fast. This recipe fits busy nights and colder days.

introduction

Slow Cooker Beef Ramen Noodles bring rich beef broth and soft beef to a bowl of noodles. You only need a few hands-on minutes at the start. The slow cooker does the rest. If you like easy slow cooker meals, also try this 3-ingredient mac and cheese slow cooker recipe for another simple dinner idea.

how to make Slow Cooker Beef Ramen Noodles

Start by placing beef and seasonings in the slow cooker. Cook slowly until the beef is fall-apart tender. Shred the beef and return it to the broth so it soaks up more flavor. Prepare ramen noodles just before serving so they stay springy. If you like other slow cooker protein options, you can see a basic slow cooker pork idea for more tips at 3-ingredient pork roast slow cooker.

Ingredients :

1 lb beef (chuck or brisket)
4 cups beef broth
1 tablespoon soy sauce
1 tablespoon miso paste
2 cloves garlic, minced
1 inch ginger, sliced
1 pack ramen noodles
Soft-boiled eggs (for topping)
Fresh greens (for topping)
Crunchy vegetables (for topping, e.g., bell peppers, carrots, bok choy)

Directions :

In the slow cooker, combine the beef, beef broth, soy sauce, miso paste, garlic, and ginger.
Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
Remove the beef, shred it, and return it to the slow cooker.
Prepare the ramen noodles according to package instructions.
In bowls, serve the ramen noodles topped with the broth and shredded beef.
Top with soft-boiled eggs, fresh greens, and crunchy vegetables.
Enjoy your comforting bowl of Slow Cooker Beef Ramen Noodles!

how to serve Slow Cooker Beef Ramen Noodles

Serve hot in deep bowls. Place noodles first, ladle hot broth and beef over them, then add toppings. Add a soft-boiled egg, some fresh greens, and crunchy veggies for color and texture. Offer soy sauce or chili oil at the table for extra flavor.

how to store Slow Cooker Beef Ramen Noodles

Cool the broth and beef before storing. Keep broth and beef in an airtight container in the fridge for up to 3 days. Store cooked noodles separately if you can to avoid soggy noodles. Reheat broth and beef on the stove, then add fresh noodles and toppings before serving.

tips to make Slow Cooker Beef Ramen Noodles

Brown the beef first for more flavor, but you can skip this step to save time.
Taste the broth before serving and add more soy sauce or miso if it needs salt.
Cook noodles right before serving so they stay firm.
Use low-sodium broth if you watch salt, then season to taste.

variation (if any)

Use ground beef instead of a chuck roast for a quicker version.
Swap miso for a teaspoon of beef bouillon paste if you don’t have miso.
Add mushrooms or corn to the broth for extra texture.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Brisket, short rib, or chuck work well. Tougher cuts get tender in the slow cooker.

Q: Can I make this without miso?
A: Yes. Use an extra splash of soy sauce or a bit of beef bouillon for savory flavor.

Q: How do I make a soft-boiled egg?
A: Boil eggs for 6-7 minutes, then cool in ice water and peel.

Q: Can I freeze the broth and beef?
A: Yes. Freeze in a good freezer container for up to 3 months. Thaw in the fridge before reheating.

Conclusion

For another take on slow cooker beef ramen, check a full recipe example from this helpful guide at Persnickety Plates slow cooker beef ramen. If you want a ground-beef version, this recipe offers a simple slow cooker ramen idea to try: Real Food Whole Life slow cooker ramen with ground beef.