Description
A comforting bowl of slow-cooked beef ramen noodles with rich umami broth, tender shredded beef, and soft-boiled eggs.
Ingredients
- 1 pound beef (chuck or brisket)
- 4 cups beef broth (low-sodium)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon miso paste
- 1 tablespoon fresh grated ginger
- 2 cloves garlic (minced)
- 2 packs of ramen noodles (discard seasoning packets)
- Soft-boiled eggs (for topping)
- Fresh greens (like bok choy or spinach, for topping)
- Crunchy vegetables (like carrots or bean sprouts, for topping)
- Green onions (for garnish)
Instructions
- Put the beef into the slow cooker. Pour in the beef broth. Add soy sauce, miso paste, grated ginger and minced garlic. Stir gently.
- Cover and cook on low for 6–8 hours until beef is fork-tender.
- Remove beef, shred it finely, and return to the slow cooker.
- Cook ramen noodles separately according to package instructions.
- Assemble bowls with noodles, broth, shredded beef, soft-boiled egg, fresh greens, and crunchy vegetables. Serve immediately.
Notes
You can swap beef broth for a mix of beef and chicken broth for a lighter flavor. For vegetarian options, use shiitake mushrooms and vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese