Slow Cooker Beef Ramen Noodles (Printable)

Tender beef and aromatic broth with chewy ramen noodles, fresh vegetables, and satisfying garnishes for ultimate comfort in a bowl.

# 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 recommended)
07 - 3 cups water
08 - 1/4 cup soy sauce (low-sodium if preferred)
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar

→ Noodles & Vegetables

11 - 2 packs fresh ramen noodles (or substitute with egg noodles, about 7–8 oz total)
12 - 1 cup baby spinach

→ Garnishes

13 - 2 green onions, sliced
14 - Soft-boiled eggs (optional, 1 per serving)
15 - Sriracha or chili oil (optional, to taste)

# Step-by-step Directions:

01 - Generously season beef chunks with salt and freshly ground black pepper on all sides.
02 - Place seasoned beef in the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the beef.
03 - Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to combine flavors.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef is fork-tender and easily shreds.
05 - About 10 minutes before serving, cook ramen noodles according to package directions. Drain thoroughly and set aside.
06 - Using two forks, shred the cooked beef directly in the slow cooker, mixing it with the cooking liquid.
07 - Stir in baby spinach and let it wilt in the hot broth for 2–3 minutes until just tender.
08 - Divide cooked noodles between serving bowls. Ladle beef, broth, and spinach over the noodles.
09 - Top with sliced green onions and halved soft-boiled eggs if using. Drizzle with Sriracha or chili oil to taste.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically melting into the broth after hours of slow cooking
  • You get restaurant-quality ramen without any fancy techniques or constant supervision
  • The whole house smells incredible all day long, which is basically emotional support
02 -
  • Searing the beef in a hot skillet before adding it to the slow cooker adds a depth of flavor thats absolutely worth the extra 10 minutes
  • The broth will taste more concentrated the next day, so this meal actually improves overnight if you can plan ahead
  • Resist the urge to lift the lid during cooking—every time you do, you add about 15 minutes to the cooking time
03 -
  • If you have time, make the beef a day ahead—the fat will solidify on top, making it easy to remove for a lighter broth
  • Use kitchen shears to snip the green onions directly over the bowls for the freshest flavor and less cleanup
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