This Easy Slow Cooker Ramen with Beef is perfect for those nights when you want a bowl of your favorite ramen in the comfort of your own home.
Slow Cooker Ramen with Beef
When you need an easy dinner idea, and especially when you’re craving ramen, nothing beats a slow cooker for making homemade ramen! Add beef (or use pork or chicken thighs), mushrooms, bok choy, soft-boiled eggs, and ramen noodles and cook slowly in a crock pot. For more Asian Noodle Soup recipes, try Shrimp Pho with Vegetables and Asian Beef Zoodle Soup.
Why You’ll Love This Slow Cooker Ramen Recipe
We often go to eat ramen downtown. Madison is obsessed with Tonchin, home to the best ramen in NYC. But since we can’t go as often as she would like, I usually make it for her. She gave this crock pot ramen two thumbs up, and my husband ate three bowls! So hope you like it.
- Dinner to prepare in advance: I love slow cooker meals. If I start before my daughter gets home from school, we can prepare dinner at any time.
- Custom Toppings: Each bowl can be topped with your favorite ramen dish. Madison likes it with roasted seaweed, and I like it with a little soy sauce, sriracha, and a generous sprinkle of sesame seeds and chives.
- Dietary Restrictions: Weight Watchers friendly, high in protein, and dairy-free.
I would love to see if you make a simple slow cooker ramen recipe like this. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Slow Cooker Ramen Ingredients
Everything you need to make slow cooker beef ramen is here. Exact measurements are in the recipe card below.
- chuck roast Large, tough cuts of beef are tenderized by slowly cooking them in broth.
- salt and pepper To season beef
- mushroom: You can enjoy the best umami flavor by using various mushrooms such as shiitake mushrooms, maitake mushrooms, and shimeji mushrooms.
- Aromatic: Ginger, garlic, green onion
- broth: I love Pacific’s low sodium beef broth.
- i am willow It adds a salty umami flavor.
- Ramen noodles: I used Ocean’s Halo Ramen, but you can also package two ramen soups and mix them with the seasoning. If you use fresh noodles, you need to boil them separately and pour the broth over them.
- baby bok choy They’re smaller and softer than regular bok choy, but either way will work.
- egg: Follow my soft-boiled egg recipe and place the egg on the ramen bowl. If you like it a little more cooked, use boiled eggs.
- topping: Sesame seeds, chives, and sesame oil (if desired).
How to Make Slow Cooker Ramen
If you cook the beef and mushrooms slowly on the gas stove, the flavor will become even richer. See recipe card below for printable instructions.
Start by browning the beef: Sprinkle salt and pepper over the chuck roast cubes and place in a skillet over medium heat. Transfer meat to slow cooker.
Next to the mushrooms: Saute the mushrooms in a skillet for a few minutes, then add the ginger, garlic and chives. Cook for 1 minute. Transfer to a pot and add the broth and soy sauce. Cook on high for 6 hours.
Add noodles and bok choy. Add ramen and bok choy in the last 10 minutes of the 6 hours.
How to serve ramen: Top each bowl with a soft-boiled egg, green onion, sesame seeds, and sesame oil.
Additional optional toppings for your ramen: Top with shredded kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacks, peas, or shredded carrots.
If you like it spicy: Sprinkle sriracha into the bowl or sprinkle sliced jalapenos on top.
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- meat: You can replace the pork shoulder with pork loin or chicken thigh.
- Gluten Free Ramen: Substitute gluten-free noodles and use tamari or coconut aminos instead of soy sauce.
- Bok Choy: Try switching to baby spinach.
- mushroom: Any mushroom will work here. If you can’t find Asian mushrooms, use portobello mushrooms, baby bella or white button mushrooms.
- Are you allergic to eggs? Skip it.
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Prep or Freeze Meals: prepare the soup without noodles If not frozen or refrigerated, it may absorb broth and become cloudy. When you want to reheat it later, boil the noodles as instructed and add them to the soup.
- Refrigerated storage You can eat ramen for up to 4 days.
- hang tightly It can be stored in an airtight container for 3 months.
- thaw Store the ramen in the refrigerator and reheat it in the microwave. If the noodles have absorbed a lot of liquid, you may need to add more broth or water.
More Slow Cooker Recipes You’ll Love
produce: 6 night soil
Serving Size: 2 cup
- 1 pound chuck roast, Remove fat and dice into 1-inch pieces.
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4 cup mushroom, Thinly sliced (8-ounce container) shiitake, maitake, or shimeji*
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoon green onion, Finely chopped, add more for garnish
- 8 cup low sodium beef broth, Pacific
- ¼ cup i am a willow tree, Or Gluten Free Tamari or Coconut Aminos
- 8 oz. ramen, Or 2 packages without soup packets (see note about Gluten Free Rice Ramen)
- 4 baby bok choy, bad things
- 3 soft boiled eggs, bad things
- sesame, For topping
- sesame oil, Options for drizzle
Toss the pan-baked cubes with salt and pepper. Heat a large skillet oven over medium heat, drizzle with oil, and brown the beef on all sides, about 4 minutes total. Transfer the beef to the slow cooker and then return to the skillet.
Add the mushrooms to the same skillet and cook, stirring halfway through, until browned, 2 to 3 minutes. Add ginger, garlic, and chives. Cook until fragrant, about 1 minute. Transfer mushrooms and spices to slow cooker.
Add beef broth and soy sauce to slow cooker. Cover and cook on high for 6 hours.
During the last 10 minutes of cooking, add the ramen* and bok choy and cook until tender.
Place a bowl of ramen topped with a soft-boiled egg, top with chives and sesame seeds, and drizzle with sesame oil if desired. Optionally, you can also add toppings.
Final step:
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If using fresh ramen, boil it separately and pour the broth into a bowl.
Gluten Free: For a gluten-free option, use rice ramen.
Prep or Freeze Meals: Remove the noodles, prepare the soup, and freeze or refrigerate. Otherwise, the broth may be absorbed and become mushy. When you want to reheat it later, boil the noodles as instructed and add them to the soup.
Additional Ramen Toppings: Top with shredded kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacks, sriracha, sliced jalapenos, or shredded carrots.
Makes 12 cups.
clothing material: 2 cup, calorie: 316 calorie, carbohydrate: 34 g, protein: 30.5 g, province: 7.5 g, Saturated Fat: 3 g, Cholesterol: 143 mg, sodium: 1241.5 mg, fiber: 3.5 g, sugar: 3.5 g
