This easy slow cooker beef ramen is perfect for those nights when you crave your favorite bowl of ramen in the cozy comfort of your home.
Slow Cooker Ramen with Beef
There’s nothing better than the slow cooker for making homemade ramen when you need an easy dinner idea, especially when you’re craving ramen! It’s slow cooked in a crock pot with chuck beef (or use pork or chicken legs), mushrooms, bok choy, a soft-boiled egg and, of course, ramen noodles. For more Asian noodle soup recipes, try my Shrimp Pho with Vegetables and Asian Noodle Soup with Beef.
Because you’ll love this slow cooker ramen recipe
We go out quite often for ramen in the city. Madison is obsessed with it Tonchinwhich offers some of the best ramen in New York. But since we can’t go as often as he would like, I usually prepare it for him. Gave this crock ramen two thumbs up and my husband had three bowls! So, I hope you like it.
- Early dinner: I love a slow cooker meal because I can start it before my daughter gets home from school, and then dinner is ready whenever we are.
- Customizable toppings: Each bowl can be topped with what you love in your ramen. Madison loves it roasted seaweedand I like to season mine with a little soy sauce, sriracha, and plenty of sesame seeds and scallions.
- Dietary Restrictions: Weight watcher friendly, high protein, dairy free.
If you make this easy slow cooker ramen recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTok, OR Facebook!
Slow Cooker Ramen Ingredients
Here’s everything you need to make slow cooker beef ramen. The exact measurements are in the recipe card below.
- Chuck Roast it is a large, tough cut of beef that becomes tender when cooked slowly in broth.
- Salt and pepper to season the meat
- Mushrooms: Using a variety of mushrooms, such as shiitake, maitake, or shimeji, yields the best umami flavor.
- Aromatics: Ginger, garlic, shallot
- Broth: I like Low Sodium Pacific Beef Broth.
- I’m Willow adds a salty, umami flavor.
- Ramen noodles: I used Ocean’s Halo Ramen Noodles but you could also use 2 packets of instant ramen soup and throw in the seasoning packets. If you use fresh tagliatelle, you will have to cook them separately and pour the soup over them.
- Baby Bok Choi it’s smaller and more tender than regular bok choy, but both will work.
- Egg: Follow my recipe for soft-boiled eggs, then top your bowl of ramen with a runny egg. If you prefer it more cooked, use hard-boiled eggs.
- Seasonings: Sesame seeds, scallions, and sesame oil (if desired).
How to make slow cooker ramen
Browning the meat and mushrooms on the stove before slow cooking develops a richer flavor. For printable instructions, see the recipe card below.
Start by browning the meat: Sprinkle the roast cubes with salt and pepper and brown them in a pan over medium-high heat. Transfer the meat to the slow cooker.
Next, the mushrooms: Saute the mushrooms in the pan for a few minutes, then add the ginger, garlic and shallots. Cook for 1 minute. Transfer to the pot and add the broth and soy sauce. Cook on high heat for 6 hours.
Add the noodles and bok choy: Add the ramen noodles and baby bok choy in the last 10 minutes of the 6 hours.
How to serve Ramen: Top each bowl with soft-boiled eggs, scallions, sesame seeds and sesame oil.
Other optional toppings for ramen: Top with chopped kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snackshredded edamame or carrots.
If you like it spicy: Drizzle bowl with sriracha or top with sliced jalapeños.
Variations
- Meat: You can replace the chuck roast with pork loin or chicken thighs.
- Gluten-free Ramen: Substitute gluten-free noodles and use tamari or coconut aminos instead of soy sauce.
- Bok Choi: Swap it for baby spinach.
- Mushrooms: All mushrooms work here. If you can’t find Asian mushrooms, use portobello mushrooms, baby bellas or white button mushrooms.
- Allergic to eggs? Omit them.
Warehousing
To prepare or freeze meals: Prepare the soup without the tagliatelle and freeze or refrigerate, otherwise they will absorb the broth and become mushy. When reheating later, cook the noodles as directed and add to the soup.
- Refrigerate ramen for up to 4 days.
- Freeze Store it in airtight containers for 3 months.
- Thaw place the ramen in the refrigerator and reheat it in the microwave. If the noodles have absorbed much of the liquid, you may need to add more broth or water.
More slow cooker recipes you’ll love
Product: 6 portions
Portion: 2 cups
- 1 lbs chuck roast, trimmed of fat and cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups mushrooms, sliced shiitake, maitake, or shimeji* (8-ounce container)*
- 1 table spoon fresh ginger, finely chopped
- 1 table spoon garlic, finely chopped
- 2 spoons shallot, finely chopped, plus more for garnish
- 8 cups low sodium beef broth, Pacific
- ¼ cup I’m willow, or gluten-free tamari or coconut aminos
- 8 ounces Ramen noodles, or two packs without the soup pack (see note below for gluten-free rice ramen)
- 4 baby bok choy, the bad ones
- 3 hard boiled eggs, the bad ones
- sesame seeds, for garnish
- sesame oil, optional for drizzling
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Season the roast cubes with salt and pepper. Heat a large skillet over medium-high heat, drizzle with oil and brown the meat on all sides for about 4 minutes total. Transfer the meat to the slow cooker, then baste the pan again.
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Add the mushrooms to the same pan and brown, 2 to 3 minutes, stirring halfway through. Add ginger, garlic, and shallot; cook until aromatic, about 1 minute. Transfer the mushrooms and herbs to the slow cooker.
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Add beef broth and soy sauce to slow cooker; cover and cook over high heat for 6 hours.
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In the last 10 minutes of cooking, add the ramen noodles* and baby bok choy and cook until tender.
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Serve bowls of ramen with hard-boiled egg halves and garnish with scallions, sesame seeds and a drizzle of sesame oil, if desired, and optional toppings.
Last step:
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If using fresh ramen, cook them separately and pour the soup over them in a bowl.
Gluten-free: Usage rice noodles for a gluten-free option.
To prepare or freeze meals: Make the soup without the noodles and freeze them or refrigerate them, otherwise they will absorb the broth and become mushy. When reheating later, cook the noodles as directed and add to the soup.
Additional Toppings for Ramen: Top with chopped kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacksriracha, sliced jalapeños or shredded carrots.
Makes 12 cups.
Serve: 2 cups, Calories: 316 kcal, Carbohydrates: 34 G, Protein: 30.5 G, Fat: 7.5 G, Saturated fat: 3 G, Cholesterol: 143 mg, Sodium: 1241.5 mg, Fiber: 3.5 G, Sugar: 3.5 G
