This easy slow cooker beef ramen is perfect for those evenings when you’re craving your favorite bowl of ramen in the cozy comfort of your own home.
Slow Cooker Beef Ramen
Nothing can handle slow cooker for making homemade ramen when you need it easy dinner ideaespecially when you’re craving ramen! It is slow cooked in a clay pot with beef (or use pork or chicken thighs), mushrooms, bok choy, soft boiled eggand, of course, ramen noodles. For more Asian noodle soup recipes, try mine Shrimp pho with vegetables and Asian Beef Zoodle Soup.
Why You’ll Love This Slow Cooker Ramen Recipe
We go out for ramen in town quite often. Madison is obsessed Tonchinwhich offers some of the best ramen in New York. But since we don’t get to go as often as she would like, I usually do it for her. She gave this crock pot ramen two thumbs up and my husband had three bowls! So, I hope you like it.
- Pre-dinner: I love slow cooker cooking because I can start it before my daughter gets home from school and then dinner is ready when we are.
- Customizable Toppings: Each bowl can be topped with anything you love from your ramen. Madison loves it with roasted seaweedand I like to drizzle mine with a little soy sauce and sriracha and lots of sesame seeds and chives.
- Dietary restrictions: Suitable for weight watchers, high protein, no dairy products.
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!
Ingredients for Slow Cooker Ramen
Here’s everything you need to make slow cooker beef ramen. Exact measurements are in the recipe card below.
- Chuck Roast is a large, tough cut of beef that becomes tender when cooked slowly in broth.
- Salt and pepper to season the beef
- mushrooms: Using different mushrooms, such as shiitake, maitake or shimeji, gives the best umami taste.
- Scents: Ginger, garlic, onion
- Broth: i like Pacific Low Sodium Beef Broth.
- I’m Willow adds a salty, umami flavor.
- Ramen Noodles: i used Ocean’s Halo Ramen Noodles but you can also use 2 packets of ramen soup and toss the seasoning packets. If you are using fresh noodles, you will need to boil them separately and pour them into the soup.
- Baby Bok Choy is smaller and more tender than regular bok choy, but either will do.
- Eggs: Follow mine soft boiled egg recipethen pour runny egg over your bowl of ramen. If you like it more cooked, use hard boiled eggs.
- Toppings: Sesame, onion and sesame oil (optional).
How to Make Slow Cooker Ramen
Searing the beef and mushrooms on the stove before slow cooking them develops a richer flavor. For printing instructions, see the recipe card below.
Start by browning the beef: Sprinkle salt and pepper over the roasted cubes and fry them in a pan over medium-high heat. Transfer the meat to the slow cooker.
Then the mushrooms: Fry the mushrooms in a pan for a few minutes, then add the ginger, garlic and onion. Cook for 1 minute. Transfer to the pot and add the stock and soy sauce. Cook on high for 6 hours.
Add 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, onion, sesame seeds and sesame oil.
More optional toppings for Ramen: Top with sliced kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacksedamame or grated carrots.
If you like spicy: Drizzle your bowl with sriracha or top with sliced jalapeños.
Variations
- Meat: You can replace the roast meat with pork tenderloin or chicken legs.
- 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: Any mushrooms work here. If you can’t find Asian mushrooms, use portobello, baby bella, or white mushrooms.
- Allergic to eggs? Skip them.
Storage
To prepare or freeze food: Prepare the soup without the noodles and freeze or refrigerate or they will soak up the broth and become mushy. When reheating later, cook the noodles as directed and add to the soup.
- Refrigerate ramen up to 4 days.
- Freezing in hermetically sealed containers for 3 months.
- Defrosting ramen in the refrigerator and reheat in the microwave. If the noodles have absorbed a lot of the liquid, you may need to add more stock or water.
More slow cooker recipes you’ll love
Production: 6 portions
Serving Size: 2 cups
- 1 lb roast steak, trimmed of fat and cut into 1-in
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups mushrooms, chopped (8-ounce container) shiitake, maitake, or shimeji*
- 1 tablespoon fresh ginger, finely ground
- 1 tablespoon garlic, finely ground
- 2 tablespoons green onion, finely chopped, plus more for garnish
- 8 cups low sodium beef broth, The Pacific Ocean
- ¼ cup I am a willow, or gluten-free tamari or coconut aminos
- 8 ounces ramen noodles, or two packets without the soup packet (see bwlow note for gluten-free rice ramen)
- 4 baby bok choy, the bad ones
- 3 soft boiled eggs, the bad ones
- sesame seed, for topping
- sesame oil, optional for shoulder
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Toss roasted cubes with salt and pepper. Heat a large skillet over medium-high heat, spray with oil, and sear the beef on all sides for about 4 minutes total. Transfer the beef to the slow cooker, then spray the pan again.
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Add the mushrooms to the same pan and fry for 2 to 3 minutes, stirring halfway through. Add the ginger, garlic, and onion; cook until fragrant, about 1 minute. Transfer the mushrooms and aromatics to the slow cooker.
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Add beef stock and soy sauce to slow cooker; cover and cook on high for 6 hours.
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During the last 10 minutes of cooking, add ramen noodles* and baby bok choy and cook until tender.
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Serve ramen bowls with halves of soft-boiled eggs and top with scallions and sesame seeds and a drizzle of sesame oil, if desired, and toppings of your choice.
Last step:
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If using fresh ramen noodles, boil them separately and pour soup over them in a bowl.
Gluten free: Use it rice ramen noodles for a gluten-free option.
To prepare or freeze food: Make the soup without the noodles and freeze or refrigerate, otherwise they will soak up the broth and become mushy. When reheating later, cook the noodles as directed and add to the soup.
Additional Ramen Toppings: Top with sliced kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snackssriracha, chopped jalapeños or grated carrots.
Makes 12 cups.
Serving: 2 cups, Calories: 316 kcal, Carbohydrates: 34 g, Protein: 30.5 g, fats: 7.5 g, Saturated fats: 3 g, Cholesterol: 143 mg, sodium: 1241.5 mg, Fibers: 3.5 g, sugar: 3.5 g
