Slow Cooker Beef Ramen Noodles
This slow cooker beef ramen delivers comfort in a bowl — tender shredded beef, aromatic broth, slurp-worthy noodles, and fresh greens. Perfect for cold nights or low-effort weekend meals with all the depth of traditional ramen flavors.
Equipment
- slow cooker
- cutting board and knife
- measuring spoons
- medium pot for boiling noodles
- ladle for serving
Ingredients
- 1.5 lbs beef chuck roast, cut into chunks
- 4 cups beef broth
- 3 cups water
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 2 packs fresh ramen noodles (or fresh egg noodles)
- 1 cup baby spinach or other greens
- 2 green onions, sliced (for garnish)
- 2 soft-boiled eggs (optional)
- 1 sriracha or chili oil (optional)
Instructions
- Season beef chunks with salt and pepper. Place in slow cooker. Add sliced onion, garlic, and ginger on top.
- Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to mix.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender and falling apart.
- 10 minutes before serving, cook ramen noodles in a separate pot. Drain and set aside.
- Stir spinach (or greens) into the slow cooker to wilt in hot broth just before serving.
- Shred beef in the slow cooker and stir to mix evenly with broth and greens.
- Place cooked noodles into serving bowls. Ladle the beef and broth mixture over them.
- Garnish with green onions, soft-boiled eggs, and a drizzle of sriracha or chili oil if desired.
Notes
For deeper flavor, stir in miso or fish sauce at the end. Always cook noodles separately to avoid mushiness. Use chuck roast for best texture, and swap greens to taste. Freeze broth and beef separately for quick future meals.