This Easy Slow Cooker Beef Ramen is perfect for chilly evenings. Tender beef, rich broth, and soft noodles come together to make a warm and delicious meal.
The best part? You just set it and forget it! I love coming home to the smell of savory ramen wafting through the house—it feels like a big hug in a bowl. 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking as it becomes tender and flavorful. If you need a substitute, brisket or flank steak also works well, but make sure to adjust the cooking time since they can cook faster.
Beef Broth: I like using low-sodium beef broth to control the saltiness. If you want to keep it lighter, chicken broth is a great option. You can also use vegetable broth for a vegetarian version, just skip the beef.
Miso Paste: This ingredient adds umami to the broth. If you don’t have miso, you can use a bit more soy sauce or even tahini for a creamy texture. Keep in mind that this will change the flavor slightly, but it’ll still be tasty!
Sesame Oil: It adds a lovely nutty flavor. If you don’t have it, you can use a light olive oil or canola oil instead, but the taste won’t be the same. A drizzle of toasted sesame oil at the end can also elevate the dish.
Ramen Noodles: I prefer fresh ramen noodles for their chewy texture, but dried instant ramen works too. Just keep an eye on the cooking time, as dried noodles may cook faster than fresh ones.
How Do I Get the Beef Tender and Shredded?
Shredding the beef is key to a good ramen. To get it perfectly tender, cook it long enough in the slow cooker. Here’s how:
- After cooking for 6-8 hours on low or 4-5 hours on high, use two forks to pull apart the beef gently. It should fall apart easily!
- For even better flavor, shred it directly in the broth. This way, the beef absorbs more of the tasty liquid.
- Don’t rush! If it doesn’t shred easily, let it cook a bit longer. Patience makes a difference.
This technique not only makes the beef tender but also ensures every bite is delicious! Enjoy making your comforting beef ramen!
How to Make Easy Slow Cooker Beef Ramen
Ingredients You’ll Need:
For the Beef and Broth:
- 2 pounds beef chuck roast, cut into large chunks
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons miso paste (optional for extra depth)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
For the Vegetables:
- 4 green onions, sliced (plus extra for garnish)
- 2 cups sliced mushrooms (shiitake preferred)
- 2 carrots, thinly sliced
For the Ramen:
- 1 package (about 8 oz) fresh or dried ramen noodles
- 2 soft-boiled eggs, halved (optional)
- Sriracha or chili oil (optional, for heat)
- Sesame seeds (optional, for garnish)
- Fresh cilantro or spinach (optional, for garnish)
How Much Time Will You Need?
This cozy dish takes about 15 minutes to prep and 8 hours on low in the slow cooker, or 4-5 hours on high. Just set it up in the morning and return home to a delicious smell and an easy, warm dinner!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by placing the beef chunks in the slow cooker. This will be the base of your delicious ramen!
2. Make the Broth:
In a medium bowl, whisk together the beef broth, soy sauce, miso paste (if you’re using it), minced garlic, grated ginger, sesame oil, brown sugar, and rice vinegar until everything is well combined. Pour this tasty broth mixture over the beef in the slow cooker.
3. Add Vegetables:
Now it’s time to add in the sliced mushrooms, carrots, and half of the sliced green onions to the slow cooker. Mix everything gently so that the veggies get a little bit of that flavorful broth.
4. Slow Cook:
Cover the slow cooker and set it to cook on low for 8 hours, or on high for 4-5 hours. Your kitchen will start to smell amazing as the beef cooks!
5. Shred the Beef:
About 30 minutes before serving, use two forks to shred the beef right in the slow cooker. It should fall apart easily now that it’s been cooking for a while!
6. Cook the Ramen Noodles:
Add the ramen noodles to the slow cooker, making sure they’re submerged in the broth. Cook until the noodles are tender, which usually takes around 5-7 minutes (check the package instructions for timing).
7. Taste and Adjust:
Give it a taste! If you’d like, add more soy sauce, salt, or pepper to make it just right for you.
8. Serve Your Ramen:
Serve the ramen hot in bowls. Top each bowl with half a soft-boiled egg, some extra green onions, a sprinkle of sesame seeds, and a drizzle of sriracha or chili oil for some heat if you like.
9. Add Finishing Touches:
Don’t forget to garnish with fresh cilantro or spinach for a bright, fresh flavor. Enjoy your cozy, comforting beef ramen with family and friends!
Dig in and savor each warm bowl of happiness!
FAQ for Easy Slow Cooker Beef Ramen
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck roast is ideal for slow cooking due to its tenderness, you can also use brisket or flank steak. Just keep an eye on the cooking time, as some cuts may cook faster and become tender more quickly.
Can I Prepare This Ramen Ahead of Time?
Yes! You can prep everything, including the broth and vegetables, the night before. Just store them in the fridge, then add to the slow cooker in the morning. Just remember to keep the ramen noodles separate until you’re ready to serve to avoid them getting mushy.
How Should I Store Leftover Ramen?
Store any leftover ramen in an airtight container in the fridge for up to 3 days. To reheat, add a little broth or water to loosen it up and warm it gently on the stove or in the microwave!
Can I Make This Recipe Vegetarian?
Yes! Simply replace the beef with tofu or tempeh and use vegetable broth instead of beef broth. You can include more vegetables like bok choy, bell peppers, or any greens you like to create a hearty, flavorful vegetarian ramen!
