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A white bowl with slow cooker beef ramen on a wicker placemat.

Slow Cooker Beef Ramen

If you're looking for a hearty and comforting meal, this Slow Cooker Beef Ramen recipe is a must-try. Packed with tender beef, rich broth, and slurp-worthy noodles, this dish is perfect for cozy nights or meal prepping for the week. The best part? The slow cooker does most of the work, leaving you with a delicious, homemade ramen with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 cup matchstick carrots
  • 1 red bell pepper sliced
  • 2-3 large scallions roughly chopped
  • 3 cloves of garlic
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon sesame oil this can be optional
  • 3 cups beef broth
  • 2 packs ramen noodles
  • Sesame seeds for garnishing
  • Medium boiled eggs halved

Method
 

  1. To a large skillet over medium heat, brown the beef until no longer pink.
  2. Drain any grease, if necessary. Pour the cooked beef into your slow cooker.
  3. To the slow cooker add the carrots, red bell pepper and scallions. In a medium bowl, whisk together the garlic, soy sauce, sesame oil, ginger, brown sugar and beef broth.
  4. Pour the sauce into the slow cooker and stir to combine. Cover and cook on LOW for 2-4 hours.
  5. Approximately 30 minutes before serving, add the dry ramen noodles. I love the momofuku brand soy and scallion and even add in the sauce and dried scallions. This is optional- you can just add whatever ramen noodles of choice and discard the seasonings if you’d like.
  6. Stir those around frequently to make sure they get all covered and cook evenly.
  7. When the noodles are tender, serve, topping with additional scallions, boiled eggs and some sesame seeds. I love to add chili crunch on top as well!

Notes

Storage: 
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until just heated through.
If you want to freeze the ramen, we recommend freezing it without the noodles for up to 2 months, thaw overnight in the fridge and reheat. Boiling additional noodles separately when you are ready to serve after thawing the soup and reheating.