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.
Ingredients
Scale
- 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.)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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