Description
A delicious and hearty slow cooker beef ramen that’s perfect for colder days.
Ingredients
Scale
- 1 pound 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
- Season the beef chuck chunks generously with salt and pepper.
- Layer the seasoned beef into the slow cooker with sliced onions, minced garlic, and grated ginger on top.
- Pour in the beef broth, water, soy sauce, sesame oil, and brown sugar; gently stir to combine.
- Cover and set the slow cooker to low for 8 hours or high for 4 hours.
- Cook until the beef is tender and shreddable.
- About 10 minutes before serving, cook the ramen noodles in a separate pot according to package instructions.
- Stir in the baby spinach into the slow cooker just before serving.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions, soft-boiled eggs, and Sriracha or chili oil, if desired.
Notes
- This recipe works well with both fresh ramen noodles and egg noodles.
- Feel free to adjust the level of spiciness by adding more or less Sriracha or chili oil.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg