Description
Comforting slow-cooked beef ramen noodles in a rich broth, perfect for cozy nights.
Ingredients
- 1.5 pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles)
- 1 cup baby spinach
- 2 green onions, sliced (for garnish)
- Soft-boiled eggs (optional, for serving)
- Sriracha or chili oil (optional, for heat)
Instructions
- Season the beef chunks with salt and pepper.
- Place the beef in the slow cooker and top with sliced onions, minced garlic, and grated ginger.
- Pour in the beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover and cook on low for 8 hours or high for 4 hours.
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Just before serving, stir in the baby spinach and let it wilt slightly.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Garnish with sliced green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil if desired.
Notes
Searing the beef before adding it to the slow cooker can enhance the flavor. Consider using low-sodium soy sauce for less salt.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian