Slow Cooker Beef Ramen Noodles (Printable Version)

Tender beef and chewy noodles simmer in aromatic broth for the ultimate cozy Asian-inspired comfort food.

# What You'll Need:

→ Beef & Aromatics

01 - 1.5 pounds beef chuck roast, cut into chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Broth

06 - 4 cups beef broth, low-sodium
07 - 3 cups water
08 - 1/4 cup soy sauce, low-sodium
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar

→ Noodles & Vegetables

11 - 2 packs fresh ramen noodles, approximately 7-8 ounces total
12 - 1 cup baby spinach

→ Garnishes

13 - 2 green onions, sliced
14 - 4-6 soft-boiled eggs, halved (optional)
15 - Sriracha or chili oil, to taste (optional)

# Directions:

01 - Season beef chunks generously with salt and freshly ground black pepper
02 - Place seasoned beef chunks into slow cooker. Layer sliced onion, minced garlic, and grated ginger on top
03 - Pour beef broth and water into slow cooker. Add soy sauce, sesame oil, and brown sugar. Stir gently to combine all ingredients
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours until beef is fork-tender
05 - About 10 minutes before serving, cook ramen noodles according to package directions in a large pot. Drain thoroughly and set aside
06 - Using two forks, gently shred the cooked beef directly in the slow cooker, breaking it into bite-sized pieces
07 - Stir baby spinach into the hot broth and beef mixture. Allow to wilt for 2-3 minutes
08 - Divide cooked noodles evenly between serving bowls. Ladle hot beef and broth over the noodles
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if desired. Drizzle with Sriracha or chili oil for additional heat

# Additional Tips::

01 -
  • The beef becomes so tender it practically dissolves on your tongue, no knife required.
  • Your whole house fills with this irresistible umami aroma that makes people actually excited for dinner.
  • You can set it in the morning and forget it exists until you're genuinely hungry.
02 -
  • If you skip seasoning the beef upfront, the whole broth will taste flat no matter how long it simmers—trust me, I learned this the awkward way.
  • Fresh ramen noodles make a noticeable difference in texture, but they go mushy if they sit in the broth too long, so cook them separately and add them to bowls right before serving.
03 -
  • If you have time and want an even richer broth, sear those beef chunks in a hot skillet for a few minutes before adding them to the slow cooker—it builds this deeper, caramelized flavor that's worth the extra step.
  • Always cook your noodles separately and add them to individual bowls right before serving instead of mixing them into the slow cooker, otherwise they absorb liquid and go soft instead of staying chewy.
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