Slow Cooker Beef Ramen is a delightful dish that transforms your ordinary weeknight meals into something extraordinary. With its rich, umami-packed broth and tender beef, this recipe brings the authentic flavors of Japanese ramen right to your kitchen. As the slow cooker does all the hard work, you can enjoy the mouthwatering aroma filling your home while you prepare your favorite toppings. This easy slow cooker beef ramen recipe is perfect for any occasion, making it a must-try!

Why You’ll Love This Slow Cooker Beef Ramen

This slow-cooked beef ramen dish is not only comforting but also incredibly easy to prepare. Here are six reasons you’ll fall in love with it:

• Rich and flavorful broth that develops depth over hours of cooking.
• Tender beef that melts in your mouth, thanks to the slow cooking method.
• Versatile recipe that allows you to customize toppings to your liking.
• Perfect for meal prep; make a big batch and enjoy throughout the week.
• Healthier than takeout, with fresh ingredients and less sodium.
• Quick and easy steps to prepare slow cooker beef noodles for a satisfying meal.

Ingredients for Slow Cooker Beef Ramen

Gather these items:

• 3-4 lbs beef chuck roast or boneless short ribs, 1.5-2 inch chunks
• 2 tbsp neutral oil
• 8 cups high-quality beef broth
• 1/2 cup soy sauce (low sodium opt.)
• 1/4 cup non-alcoholic mirin alternative
• 2 tbsp rice vinegar
• 2 tbsp packed brown sugar
• 1-2 tbsp chili garlic sauce
• 1 (2-inch) fresh ginger, sliced
• 6-8 cloves garlic, smashed
• 1 large yellow onion, chopped
• 2 star anise pods
• 1 cinnamon stick (opt.)
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 1-2 heads bok choy, chopped
• 8 oz cremini mushrooms, sliced
• 2 tbsp cornstarch
• 4 tbsp cold water (for slurry)
• 16 oz fresh or dried ramen noodles
• 4-6 large eggs, soft-boiled
• 4-6 scallions, sliced
• Toasted sesame seeds
• Nori sheets, cut into strips
• Extra chili garlic sauce or sriracha (opt.)

How to Make Slow Cooker Beef Ramen Step-by-Step

1. Step 1: Pat beef dry, cut into 1.5-2 inch chunks. Season with salt and 1/2 tsp black pepper. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Sear beef in batches for 3-4 min/side until golden-brown. Transfer seared beef to slow cooker.
2. Step 2: In the same skillet, reduce heat to medium. Sauté chopped yellow onion, sliced ginger, and smashed garlic for 3-5 minutes until softened and fragrant. Transfer aromatics to the slow cooker with the beef.
3. Step 3: To the slow cooker, add 8 cups beef broth, 1/2 cup soy sauce, 1/4 cup non-alcoholic mirin alternative, 2 tbsp rice vinegar, 2 tbsp packed brown sugar, 1-2 tbsp chili garlic sauce, 2 star anise pods, and the optional cinnamon stick. Stir well to combine.
4. Step 4: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is incredibly fork-tender. Avoid frequently lifting the lid.
5. Step 5: Once beef is tender, carefully remove the star anise pods and cinnamon stick from the broth. Stir in the sliced cremini mushrooms, chopped bok choy, and 1 tbsp sesame oil. Cover and cook on high for another 15-20 minutes, until vegetables are tender.
6. Step 6: In a small bowl, whisk 2 tbsp cornstarch with 4 tbsp cold water to create a smooth slurry. Slowly pour the slurry into the simmering broth in the slow cooker, stirring constantly for 2-3 minutes until the broth thickens to your desired consistency. Taste and adjust seasonings as needed.
7. Step 7: Separately, cook ramen noodles according to package directions; drain. Prepare toppings: soft-boil 4-6 eggs (6-7 min, then ice bath and peel), thinly slice scallions, prepare toasted sesame seeds and nori strips. Have extra chili garlic sauce or sriracha ready for serving.
8. Step 8: Divide cooked ramen noodles among serving bowls. Ladle a generous amount of the rich broth, tender beef chunks, mushrooms, and bok choy over the noodles. Garnish each bowl with a halved soft-boiled egg, sliced scallions, toasted sesame seeds, and nori strips. Serve immediately.

Pro Tips for the Perfect Slow Cooker Beef Ramen

Keep these in mind:

• Choose high-quality beef for the best flavor and tenderness.
• Let the broth simmer longer for a richer taste.
• Make it a slow cooker beef ramen with vegetables by adding your favorite veggies.
• Don’t skip the soft-boiled eggs; they add creaminess to each bowl.

Best Ways to Serve Slow Cooker Beef Ramen

Here are some ideas to elevate your ramen experience:

• Top with fresh herbs, such as cilantro or basil, for added freshness.
• Serve with pickled vegetables for a tangy contrast.
• Pair with a side of gyoza or tempura for a complete meal.

How to Store and Reheat Slow Cooker Beef Ramen

For meal prep, store the broth and noodles separately in airtight containers. The slow cooker beef ramen broth tips include reheating the broth on the stove until hot, then adding cooked noodles just before serving to maintain their texture.

Frequently Asked Questions About Slow Cooker Beef Ramen

What’s the secret to perfect Slow Cooker Beef Ramen?

The secret lies in searing the beef before slow cooking, which adds depth of flavor. Use high-quality broth for an authentic taste in your beef ramen in a slow cooker recipe.

Can I make Slow Cooker Beef Ramen ahead of time?

Absolutely! This recipe is ideal for meal prep. You can prepare the broth in advance and store it in the fridge. Just reheat and add fresh noodles when you’re ready to serve.

How do I avoid common mistakes with Slow Cooker Beef Ramen?

To avoid overcooking the noodles, add them just before serving. Also, ensure you use enough liquid to keep the broth flavorful and rich.

Variations of Slow Cooker Beef Ramen You Can Try

Feel free to experiment with these variations:

• Swap beef for chicken for a lighter option.
• Add miso paste for a different flavor profile.
• Incorporate spicy kimchi for a kick.
• Try gluten-free noodles to cater to dietary restrictions.

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Slow Cooker Beef Ramen: 7 Amazing Reasons to Try It

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• Author: Jessica
• Total Time: 8 hours 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Unlock a symphony of flavors and textures with this amazing Slow Cooker Beef Ramen Noodles recipe. Enjoy restaurant-quality ramen at home with minimal fuss.

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Ingredients

Scale 1x2x3x

• 3–4 lbs beef chuck roast or boneless short ribs, 1.5-2 inch chunks
• 2 tbsp neutral oil
• 8 cups high-quality beef broth
• 1/2 cup soy sauce (low sodium opt.)
• 1/4 cup non-alcoholic mirin alternative
• 2 tbsp rice vinegar
• 2 tbsp packed brown sugar
• 1–2 tbsp chili garlic sauce
• 1 (2-inch) fresh ginger, sliced
• 6–8 cloves garlic, smashed
• 1 large yellow onion, chopped
• 2 star anise pods
• 1 cinnamon stick (opt.)
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 1–2 heads bok choy, chopped
• 8 oz cremini mushrooms, sliced
• 2 tbsp cornstarch
• 4 tbsp cold water (for slurry)
• 16 oz fresh or dried ramen noodles
• 4–6 large eggs, soft-boiled
• 4–6 scallions, sliced
• Toasted sesame seeds
• Nori sheets, cut into strips
• Extra chili garlic sauce or sriracha (opt.)

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Instructions

1. Pat beef dry, cut into 1.5-2 inch chunks. Season with salt and 1/2 tsp black pepper. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Sear beef in batches for 3-4 min/side until golden-brown. Transfer seared beef to slow cooker.
2. In the same skillet, reduce heat to medium. Sauté chopped yellow onion, sliced ginger, and smashed garlic for 3-5 minutes until softened and fragrant. Transfer aromatics to the slow cooker with the beef.
3. To the slow cooker, add 8 cups beef broth, 1/2 cup soy sauce, 1/4 cup non-alcoholic mirin alternative, 2 tbsp rice vinegar, 2 tbsp packed brown sugar, 1-2 tbsp chili garlic sauce, 2 star anise pods, and the optional cinnamon stick. Stir well to combine.
4. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is incredibly fork-tender. Avoid frequently lifting the lid.
5. Once beef is tender, carefully remove the star anise pods and cinnamon stick from the broth. Stir in the sliced cremini mushrooms, chopped bok choy, and 1 tbsp sesame oil. Cover and cook on high for another 15-20 minutes, until vegetables are tender.
6. In a small bowl, whisk 2 tbsp cornstarch with 4 tbsp cold water to create a smooth slurry. Slowly pour the slurry into the simmering broth in the slow cooker, stirring constantly for 2-3 minutes until the broth thickens to your desired consistency. Taste and adjust seasonings as needed.
7. Separately, cook ramen noodles according to package directions; drain. Prepare toppings: soft-boil 4-6 eggs (6-7 min, then ice bath and peel), thinly slice scallions, prepare toasted sesame seeds and nori strips. Have extra chili garlic sauce or sriracha ready for serving.
8. Divide cooked ramen noodles among serving bowls. Ladle a generous amount of the rich broth, tender beef chunks, mushrooms, and bok choy over the noodles. Garnish each bowl with a halved soft-boiled egg, sliced scallions, toasted sesame seeds, and nori strips. Serve immediately.

Notes

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl
• Calories: 600
• Sugar: 6g
• Sodium: 1500mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 200mg