Description
Indulge in the rich umami flavors of this Slow Cooker Beef Ramen recipe. Tender chunks of beef simmered in a savory broth with mushrooms, spinach, and ramen noodles, topped with soft-boiled eggs and a sprinkle of sesame seeds.
Ingredients
Scale
Beef:
- 1 1/2 pounds beef chuck roast or stew meat, cut into chunks
Broth:
- 1 tablespoon sesame oil
- 4 cups low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 2 packs instant ramen noodles (discard seasoning)
- 2 cups sliced mushrooms
- 2 cups baby spinach
- 2 green onions, sliced
- 2 soft-boiled eggs (optional), for serving
- sesame seeds and chili oil, for garnish (optional)
Instructions
- Sear Beef: In a large skillet, heat sesame oil and sear beef chunks until browned. Transfer to slow cooker.
- Add Ingredients: Add broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes. Cook on low for 7-8 hours.
- Add Noodles: Break ramen noodles, add mushrooms, and cook for 10-15 minutes. Stir in spinach before serving.
- Serve: Ladle into bowls and top with green onions, eggs, sesame seeds, or chili oil.
Notes
- For a richer broth, add miso paste or bone broth.
- Substitute bok choy for spinach or add shredded carrots.
- Leftovers reheat well with extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
