Slow Cooker Beef Ramen Noodles (Ultimate Recipe)
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 3–4 lbs beef chuck roast or boneless short ribs
- 8 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup non-alcoholic mirin alternative
- Fresh or dried ramen noodles
- Bok choy and cremini mushrooms
- Soft-boiled eggs and sliced scallions for topping
- Instructions:
Instructions
- Instructions:
- Sear the beef chunks in a skillet until golden brown, then transfer to the slow cooker.
- Sauté onions, ginger, and garlic in the skillet until fragrant; add to the slow cooker.
- Combine beef broth, soy sauce, mirin alternative, rice vinegar, brown sugar, chili garlic sauce, star anise pods, and cinnamon stick in the slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
- Add bok choy and mushrooms; cook on high for an additional 15-20 minutes.
- Thicken broth with a cornstarch slurry if desired.
- Prepare ramen noodles separately; serve topped with broth, beef, soft-boiled eggs, scallions, and sesame seeds.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 510
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg