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Slow-Cooked Beef Ramen Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (slow cooker low) or 4-5 hours (slow cooker high)
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Japanese

Description

This Slow-Cooked Beef Ramen recipe features tender, flavorful beef chuck slow-cooked in a rich broth infused with soy sauce, hoisin, garlic, and ginger. Paired with soft-boiled eggs, mushrooms, scallions, and perfectly cooked ramen noodles, this comforting bowl is a delicious and hearty meal that’s perfect for satisfying your noodle cravings with deep, savory flavors.

Ingredients

Beef and Broth

  • 2 pounds beef chuck roast
  • 6 cups low-sodium beef broth
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 6 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 ½ cups sliced mushrooms (shiitake or cremini)

Noodles and Garnish

  • 4 packs ramen noodles (discard seasoning)
  • ½ cup sliced scallions
  • 4 soft-boiled eggs, halved

Instructions

  1. Prepare the Cooking Vessel: Start by setting your slow cooker to low heat or, if using the stovetop, preheat a large stock pot over medium heat. This ensures the cooking environment is at the right temperature before adding ingredients.
  2. Combine Ingredients in Slow Cooker or Pot: Add the beef chuck, low-sodium beef broth, soy sauce, hoisin sauce, rice vinegar, minced garlic, grated ginger, and sliced mushrooms to the slow cooker or stock pot. Stir well to combine all flavors evenly.
  3. Optional Sear the Beef: For enhanced flavor, sear the beef in a hot pan for a few minutes on all sides until browned before adding it to the slow cooker. This caramelizes the meat’s surface and deepens the taste.
  4. Cook the Beef: Cover and cook on low in the slow cooker for about 8 hours, or on high for 4-5 hours, until the beef is fork-tender and easy to shred. Remove beef, shred with two forks, and return shredded meat to the pot to soak in the flavorful broth.
  5. Prepare Noodles and Eggs: While the beef cooks, prepare the ramen noodles separately according to package directions. Soft-boil eggs by cooking them for 6-7 minutes, then transfer to an ice bath to stop cooking. Peel and halve the eggs for garnish.
  6. Assemble and Serve: In serving bowls, place cooked ramen noodles, top with shredded beef, ladle hot broth with mushrooms over the bowl, sprinkle with sliced scallions, and garnish with halved soft-boiled eggs. Serve immediately to enjoy warm and comforting flavors.

Notes

  • Searing the beef is optional but adds a deeper, caramelized flavor.
  • Discard the seasoning packets from the ramen noodles to avoid overpowering the broth.
  • Soft-boiled eggs can be made ahead and stored in the refrigerator for up to 2 days.
  • If using the stovetop method, monitor the broth and add water if necessary to maintain the liquid level.
  • Feel free to substitute mushrooms with your preferred varieties or add extra vegetables for more texture.

Find it online: https://slsrecipes.com/slow-cooked-beef-ramen-recipe/