I wake up the slow cooker and my kitchen comes alive. The scent of simmering beef and ginger drifts through the house. I hear the soft hum of the slow cooker and the clinking of a ladle against a bowl.
This Slow Cooker Beef Ramen Noodles recipe is one of those meals that feels like a warm hug. It fills the home with familiar smells and gives you time back for homework, stories, or a quiet cup of tea. If you want more slow cooker inspiration, check out this fast beef brisket recipe for another family favorite.
Why this works
This recipe works because the slow cooker does the heavy lifting. Low heat turns tough cuts of beef into tender, flavorful morsels without constant attention. The broth develops deep savory notes as it simmers, and you get a weeknight dinner that feels special.
It is a family-friendly, time-saving dish. You can load the slow cooker in the morning and come home to a meal that is ready to serve. When kids are tired or everyone is busy, a single pot of comfort brings people together.
One small trick I rely on is choosing a cut that breaks down well, like chuck or brisket. If you want a bit more background on which cuts to pick, this beef shoulder roast guide is a helpful resource.
Family friendly and flexible
The recipe lets you tailor toppings for picky eaters while staying efficient. Prepare the base in the slow cooker and set out bowls with toppings. Each person builds their own bowl, and everyone gets exactly what they like.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
Start by combining flavorful aromatics and broth with the beef. Let the slow cooker turn those simple ingredients into a rich broth. You do not need to hover by the stove.
If you are curious about the benefits of making a rich broth using bones or long cooking, I wrote about the benefits of beef bones in a guide that may help you decide how to boost flavor even more.
Ingredients
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1 lb beef (chuck or brisket), cut into cubes
Tip: Choose chuck for a good balance of fat and tenderness. If your family prefers leaner meat, trim excess fat but keep some for flavor. -
4 cups beef broth
Tip: Use low sodium broth so you can control salt at the end. Homemade or store bought both work. -
2 cups water
Tip: Adding water stretches the broth and keeps the broth from becoming too salty. -
3 cloves garlic, minced
Tip: Fresh garlic adds a bright lift. Mince close to cooking time for the best aroma. -
1 inch ginger, sliced
Tip: Slice the ginger thin so it infuses without overpowering. Peel with a spoon for an easy prep trick. -
2 tbsp soy sauce
Tip: Dark or regular soy sauce adds depth. For less sodium use low sodium soy sauce and adjust to taste. -
1 tbsp sesame oil
Tip: A little sesame oil goes a long way. Drizzle at the end for aroma rather than cooking it off. -
1 package ramen noodles
Tip: Use plain ramen or fresh alkaline noodles if you can find them. Reserve the seasoning packet for another use. -
2 soft-boiled eggs, for topping
Tip: Cook eggs 6 minutes in boiling water for jammy yolks. Peel gently and soak in cold water before slicing. -
Fresh greens (e.g., spinach or bok choy) for topping
Tip: Add greens at the last minute so they wilt but stay bright. -
Crunchy vegetables (e.g., carrots or bell peppers) for topping
Tip: Thinly slice carrots or peppers for quick crunch. They add texture kids often like. -
Green onions, sliced, for garnish
Tip: Slice right before serving for the best color and crunch.
Lily’s personal tip: If you want an extra savory boost, toss in a few crushed beef bones or a bit of marrow while slow cooking. For more on how to use beef bones, see this beef bones guide.
Directions
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In the slow cooker, combine beef, beef broth, water, minced garlic, ginger, soy sauce, and sesame oil.
Encouraging note: Don’t stress about perfection. Just layer the flavors and let the slow cooker do its work. -
Cover and cook on low for 6-8 hours or until beef is tender.
Encouraging note: Check the house for that wonderful roast aroma. It means dinner is coming together. -
Before serving, cook ramen noodles according to package instructions.
Encouraging note: Time this step so the noodles are fresh and springy when you serve. They only take minutes. -
Once the beef is tender, shred it with two forks in the slow cooker.
Encouraging note: Shredding right in the broth soaks up flavor. It is satisfying and simple. -
Serve the broth and beef over the cooked ramen noodles.
Encouraging note: Use a ladle and be generous. A good bowl of broth makes everything cozy. -
Top with soft-boiled eggs, fresh greens, crunchy vegetables, and sliced green onions. Enjoy your comforting bowl of ramen!
Encouraging note: Let everyone add their favorite toppings. Little touches make a meal feel homemade and special.
Serving
I like to serve this ramen family-style. Place the slow cooker or a large serving bowl in the center of the table. Arrange bowls of toppings around it.
Let each person build their bowl. Kids love choosing their own toppings. Adults can add extra soy sauce or a drizzle of sesame oil.
Use wide bowls so the broth cools just enough to enjoy. Keep extra napkins handy because hands get messy when bowls are passed around.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the noodles from the broth if possible. The noodles soak up liquid and can become soft.
To reheat, warm the broth and beef on the stove or in the slow cooker until simmering. Cook fresh noodles while the broth heats. Combine and top with fresh greens and an egg.
For a quick weekday lunch, heat a single serving of broth and add pre-cooked noodles in a microwave-safe bowl. Add a handful of spinach and microwave for 1 minute to wilt the greens.
Kitchen Notes
- Prep the night before: Trim and cube the beef and store it in the fridge to save time in the morning.
- Use a slow cooker liner for easy cleanup when you have a busy day.
- Make extra broth: Double the recipe and freeze portions for quick weeknight meals.
- For richer flavor, sear the beef in a hot pan before adding to the slow cooker. This step is optional but adds a caramelized note.
- If kids need a snack while the slow cooker works, offer a small plate of simple treats like the chocolate covered nuts I make from time to time. They are a quick pick-me-up and you can find a simple idea here slow cooker chocolate covered nuts.
Variations
- For picky eaters: Keep a separate bowl of plain shredded beef and a small pot of lightly salted broth. Let kids add noodles and veggies themselves.
- Gluten free: Use tamari or a gluten-free soy sauce and gluten-free noodles. Confirm your broth is gluten-free.
- Low sodium: Use low sodium broth and soy sauce and adjust salt at the end of cooking.
- Vegetarian option: Swap beef for firm tofu and use vegetable broth. Add mushrooms for a meaty texture.
- Spicy version: Add a spoon of chili oil or sliced fresh chiles to the bowls for those who like heat.
FAQ
Q: Can I use a different cut of beef?
A: Yes. Chuck and brisket work best for long cooking. They break down into tender pieces. Round roast can work but may be a bit drier.
Q: How long will the shredded beef stay tender?
A: If cooked on low for 6 to 8 hours, it will be tender enough to shred. If left on warm for too long it can become dry, so plan to serve soon after it is finished.
Q: Can I add vegetables to the slow cooker?
A: You can add heartier vegetables like carrots or daikon at the start. Leafy greens should be added at the end so they do not overcook.
Q: How do I make the soft-boiled eggs ahead of time?
A: Cook eggs for 6 minutes in boiling water, then plunge them into ice water. Store peeled eggs in the fridge for up to a day and slice just before serving.
Q: Can I freeze the leftovers?
A: Yes. Freeze broth and shredded beef in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
I hope this Slow Cooker Beef Ramen Noodles recipe becomes a comforting go-to for your family. It is simple, flexible, and full of the kind of flavor that brings everyone to the table.
If you want to compare a similar family recipe, I find the version at Slow Cooker Beef Ramen Noodles – Persnickety Plates informative and cozy. For a lighter take and different flavor notes, also explore Slow Cooker Ramen – Skinnytaste for another approach to slow cooker ramen.
Thank you for cooking with me. I am Lily, and I love recipes that make family meals warm, simple, and memorable.
Slow Cooker Beef Ramen Noodles
Ingredients
Main Ingredients
- 1 lb beef (chuck or brisket), cut into cubes Choose chuck for a good balance of fat and tenderness.
- 4 cups beef broth Use low sodium broth for better salt control.
- 2 cups water Adding water stretches the broth.
- 3 cloves garlic, minced Fresh garlic adds brightness.
- 1 inch ginger, sliced Slice thin for better infusion.
- 2 tbsp soy sauce Use low sodium if preferred.
- 1 tbsp sesame oil Add at the end for aroma.
- 1 package ramen noodles Reserve seasoning packet for another use.
- 2 soft-boiled eggs for topping Cook for jammy yolks.
- Fresh greens (e.g., spinach or bok choy) for topping Add at the last minute.
- Crunchy vegetables (e.g., carrots or bell peppers) for topping Thinly slice for quick crunch.
- Green onions, sliced, for garnish Slice right before serving.
Instructions
Preparation
- In the slow cooker, combine beef, beef broth, water, minced garlic, ginger, soy sauce, and sesame oil.
- Cover and cook on low for 6-8 hours or until beef is tender.
- Before serving, cook ramen noodles according to package instructions.
- Once the beef is tender, shred it with two forks in the slow cooker.
- Serve the broth and beef over the cooked ramen noodles.
- Top with soft-boiled eggs, fresh greens, crunchy vegetables, and sliced green onions.