The start of a new year and a chilly January evening calls for a cozy, hearty meal that everyone will love. Enter: my slow-cooker beef ramen.
In the business (and chill) of our every day lives, there's nothing quite like a comforting, steaming bowl of rich, flavourful ramen at the end of a winter day. This recipe infuses savoury beef and aromatic flavours into every bite.
Tender chunks of beef, soy sauce, ginger, and garlic all slow-cooked together creates soul-warming broth.
This Slow-Cooker Beef Ramen recipe brings the joy of homemade comfort food to your table with minimal effort. Instead of ordering takeout from your favourite ramen joint (though I full support that), try this one at home this time. You won't regret it!
Before you start:
If you want tender, shredded pork, cooking on low for longer is best. I cooked on high and ended up with still tender, but sliced beef roast, which as also delicious!
I would recommend using homemade broth if you're able to! I used 5 cups of a very gelatinous homemade broth with 1 cup of water and the flavour was so much more present than if I would have used bought broth. However, if you're not one to make homemade broth, store bought is fine! To make your own, bring a pot of chicken bones, fat, skin, veggies scraps and 8-10 cups of water to a boil and let simmer for 2-3 hours. Pour in a jar until cooled and store in the refrigerator.
I would recommend using an average-sized slow-cooker for this recipe as it will allow enough space for the ingredients. I used my small version of a crock pot and it was TIGHT.
Slow-Cooker Beef Ramen
Prep time: 20 min
Cook time: 6-8 hours
1 (2-3-pound) roast, cut into 6 equal pieces
1 ½ teaspoons salt
1 ½ tablespoons oil
6 cups chicken broth
1 can coconut milk
1 ½ tablespoons curry paste
2 limes, juiced (about 2 tablespoons)
3 cloves garlic, crushed
1 teaspoon ground ginger
2 tablespoons soy sauce
1 ½ tablespoons fish sauce
2 tablespoons honey
4 heads bok choy, halved
1 cup carrot matchsticks
3 packages dried ramen noodles
6 soft-boiled eggs, for serving
sesame seeds, for serving
sliced green onions, for serving
bring a large skillet to medium-high heat with the oil in it. Once the oil is shimmering, place the beef pieces in the skillet and sear easy side until a golden brown appears on the exterior, about 1 minute each side. Set aside.
In a slow cooker, combine the broth, coconut milk, curry paste, fish sauce, soy sauce, honey, garlic, and ginger and whisk together. Place the beef in the broth. Set the slow cooker on low for 8 hours or medium for 6 hours, until beef is tender.
Carefully remove beef from the slow cooker and replace with the halved bok choy. Cover and cook on high for 15 minutes. Meanwhile, shred or slice the beef into bite sized pieces.
Once bok choy is tender, place the ramen noodles in the slow cooker and cover for another 5 minutes or until noodles are softened.
To serve, pour the broth, ramen noodles, and half a head of bok choy in a shallow serving bowl. Top with the beef, soft-boiled eggs, green onions, and sesame seeds.
Tried this recipe??
Be sure to leave a comment below, send me a picture, or mention in your social stories!