Slow Cooker Beef Ramen Noodles

A warm, simple beef ramen made in the slow cooker. It is easy and fills the house with good smells.

introduction

This Slow Cooker Beef Ramen Noodles recipe makes soft, tender beef and a cozy broth. You set it and forget it, then add noodles and quick toppings. If you like slow cooker beef meals, you might also enjoy a simple slow cooker beef and potato dinner for another easy weeknight idea.

why make this recipe

Make this recipe when you want a hot, filling meal with little work. The slow cooker makes the beef very tender. The broth is rich and warms you. It feeds a family and leaves extra for lunch. For another protein-rich slow cooker idea, see this high-protein slow cooker beef bites.

how to make Slow Cooker Beef Ramen Noodles

Ingredients :
1 lb beef (chuck or brisket), 4 cups beef broth, 2 tbsp soy sauce, 1 tbsp sesame oil, 3 cloves garlic (minced), 1 inch ginger (grated), 1 tbsp brown sugar, 2 packs ramen noodles, Soft-boiled eggs (for topping), Fresh greens (like spinach or bok choy, for topping), Crunchy vegetables (like carrots or bell peppers, for topping), Chopped green onions (for garnish)

Directions :

1. In a slow cooker, add the beef, beef broth, soy sauce, sesame oil, garlic, ginger, and brown sugar.
2. Cover and cook on low for 6-8 hours or until the beef is tender.
3. Once cooked, remove the beef, shred it with two forks, and return it to the slow cooker.
4. Cook the ramen noodles according to package instructions and add them to the slow cooker.
5. Stir everything to combine and heat through.
6. Serve in bowls topped with soft-boiled eggs, fresh greens, crunchy vegetables, and chopped green onions.

If you want a different beef-and-noodle idea, try a classic crock pot beef and noodles for more comfort food options.

how to serve Slow Cooker Beef Ramen Noodles

Ladle the broth, beef, and noodles into bowls. Top each bowl with a soft-boiled egg, a handful of fresh greens, and crunchy vegetables. Finish with chopped green onions. Serve hot with chopsticks and a spoon.

how to store Slow Cooker Beef Ramen Noodles

Cool the soup to room temperature. Put it in airtight containers and keep in the fridge for up to 3 days. Reheat on the stove over low heat until hot. Keep noodles separate if you plan to store longer, then add fresh cooked noodles when you reheat.

tips to make Slow Cooker Beef Ramen Noodles

• Use chuck or brisket for best tenderness.
• Trim excess fat but leave some for flavor.
• Taste the broth before adding noodles; adjust soy sauce or sugar if needed.
• Add greens at the end so they stay bright and not overcooked.
• For more slow cooker recipes and ideas, see this Italian pot roast slow cooker page.

variation (if any)

• Make it spicy: add chili paste or sliced fresh chilies.
• Make it lighter: use low-sodium beef broth and less soy sauce.
• Make it richer: add a splash of mirin or a spoon of miso paste to the broth.

FAQs

Q: Can I use other cuts of beef?
A: Yes. Use any slow-cooker friendly cut like chuck, brisket, or short ribs. Cook until very tender.

Q: Can I cook the noodles in the slow cooker for the whole time?
A: No. Cook noodles separately near the end so they do not get too soft. Add them to the slow cooker just to heat through.

Q: How do I make soft-boiled eggs?
A: Boil water, add eggs for 6-7 minutes, then move them to ice water for a few minutes. Peel and halve before topping the bowls.

Q: Can I freeze this soup?
A: You can freeze the beef and broth but not the noodles and fresh greens. Freeze broth and beef in a container, then add fresh noodles when you reheat.

Conclusion

For another take on slow cooker beef ramen and more step-by-step photos, see the full recipe for Slow Cooker Beef Ramen Noodles.

Slow Cooker Beef Ramen Noodles

A warm, simple beef ramen made in the slow cooker, featuring tender beef and a cozy broth. Perfect for a filling meal with minimal effort.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Beef and Broth

• 1 lb beef (chuck or brisket) Use chuck or brisket for best tenderness.
• 4 cups beef broth For a lighter option, use low-sodium beef broth.
• 2 tbsp soy sauce Adjust according to taste.
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 tbsp brown sugar Adjust according to taste.

For Serving

• 2 packs ramen noodles Cook according to package instructions.
• Soft-boiled eggs For topping.
• Fresh greens (like spinach or bok choy) For topping.
• Crunchy vegetables (like carrots or bell peppers) For topping.
• Chopped green onions For garnish.

Method

 

Preparation

1. In a slow cooker, add the beef, beef broth, soy sauce, sesame oil, garlic, ginger, and brown sugar.
2. Cover and cook on low for 6-8 hours or until the beef is tender.
3. Once cooked, remove the beef, shred it with two forks, and return it to the slow cooker.
4. Cook the ramen noodles according to package instructions and add them to the slow cooker.
5. Stir everything to combine and heat through.

Serving

1. Ladle the broth, beef, and noodles into bowls.
2. Top each bowl with a soft-boiled egg, a handful of fresh greens, and crunchy vegetables.
3. Finish with chopped green onions and serve hot with chopsticks and a spoon.

Notes

Cool the soup to room temperature before storing. Keep it in airtight containers and store in the fridge for up to 3 days. Reheat on the stove over low heat until hot. If storing longer, keep noodles separate and add fresh cooked noodles when reheating.