Deep, Rich Slow Cooker Beef Ramen with Broth That Tastes Like You Simmered It All Day
This slow cooker beef ramen delivers a deeply savory broth with tender shredded chuck and chewy noodles. Just 25 minutes of active time before the slow cooker does the rest.
Equipment
- 6-quart slow cooker or larger
- Large skillet or Dutch oven
- Fine-mesh strainer
- Tongs and a wooden spoon
- Small pot for boiling eggs and noodles
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons neutral oil (grape seed or canola)
- 1 large yellow onion, sliced
- 6 cloves garlic, smashed
- 2 inches fresh ginger, cut into coins
- 1/4 cup tomato paste
- 1/2 cup sake or dry sherry
- 8 cups beef broth (low sodium recommended)
- 1/2 cup soy sauce (regular, not low sodium)
- 1 ounce dried shiitake mushrooms
- 3 whole star anise
- 2 tablespoons white miso paste
- 18 ounces fresh or frozen ramen noodles
For serving
- Soft-boiled eggs (1 per bowl)
- Sliced scallions
- Nori sheets
- Chili crisp or sesame oil
Instructions
- Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper. Heat oil in a large skillet over medium-high until shimmering. Sear the beef for 4-5 minutes per side until a deep brown crust forms. Transfer to slow cooker.
- Reduce heat to medium. Add onion, garlic, and ginger to the same skillet. Cook 4-5 minutes, stirring occasionally, until onion softens and starts to brown at edges. Add tomato paste and cook 1 minute, stirring constantly, until darkened and slightly sticking to pan.
- Pour in sake or dry sherry. Scrape up browned bits from the bottom of the skillet with a wooden spoon. Let bubble about 1 minute, then pour entire mixture into slow cooker over beef.
- Add beef broth, soy sauce, dried shiitakes, and star anise to the slow cooker. Stir to combine.
- Cover and cook on Low for 8 hours or on High for 5 hours, until beef is fall-apart tender.
- Remove beef and shiitakes from slow cooker. Strain broth through a fine-mesh strainer into a clean pot or bowl. Discard solids. Whisk miso paste into hot broth until dissolved. Shred beef with two forks, discard large pieces of fat. Return shredded beef to broth.
- Bring a separate pot of water to a boil. Cook ramen noodles according to package directions (usually 2-4 minutes). Drain and divide among bowls. For soft-boiled eggs: boil exactly 6 minutes, transfer to ice bath, peel and halve.
- Ladle hot broth and beef over noodles. Top with halved soft-boiled egg, sliced scallions, a sheet of nori, and a generous drizzle of chili crisp or sesame oil. Serve immediately.
Notes
Storage: Broth and beef keep refrigerated for up to 5 days. Freeze them in quart-sized bags for up to 3 months. Store noodles and eggs separately. Reheat broth and beef, then cook fresh noodles—never reheat cooked noodles or they get mushy.
Tips: Don't skip straining the broth—it keeps it clean, not muddy. Add miso off the heat; boiling kills its flavor. Use fresh or frozen ramen noodles for best texture. Season the broth at the end; it may need a final pinch of salt or splash of fish sauce.