Description
This Slow Cooker Beef Ramen is a hearty and comforting Asian-inspired soup featuring tender ground beef, fresh vegetables, and savory broth infused with garlic, soy sauce, and brown sugar. Perfect for an easy, hands-off meal, this recipe delivers rich flavors and satisfying textures by slow cooking all ingredients to meld together until perfectly tender and then adding ramen noodles for a quick finish. Garnished with scallions and sesame seeds, it’s a deliciously warming bowl ideal for cozy dinners.
Ingredients
Scale
Meat
- 1 pound ground beef (preferably sirloin, 93/7)
Vegetables
- 1 cup matchstick carrots
- 1 medium red bell pepper, sliced
- 2-3 large scallions, roughly chopped
- Additional scallions for topping (optional)
Broth and Seasonings
- 3 cloves garlic, minced
- ½ cup low sodium soy sauce
- 2 tablespoons brown sugar
- 14.25 ounces chicken stock or beef stock
Pasta
- 2 packs ramen noodles (discard seasoning packets)
Garnish
- Sesame seeds (optional)
Instructions
- Brown the beef: Heat a large skillet over medium heat and add the ground beef. Cook, stirring occasionally, until the beef is no longer pink. Drain any excess grease to reduce fat and create a clean base for the soup.
- Prepare slow cooker: Transfer the cooked beef into the basin of a 6-quart slow cooker. Add the matchstick carrots, sliced red bell pepper, and roughly chopped scallions, layering the fresh vegetables over the beef.
- Make broth mixture: In a medium bowl, whisk together the minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock until well combined to create a savory broth base for the ramen.
- Combine and slow cook: Pour the broth mixture into the slow cooker over the beef and vegetables. Stir gently to combine all ingredients. Cover the slow cooker and cook on LOW for 4 to 6 hours, allowing flavors to meld and ingredients to become tender.
- Add ramen noodles: About 30 minutes before serving, add the dry ramen noodles directly into the slow cooker. Stir frequently to keep the noodles submerged so they absorb the broth evenly and cook until tender but not mushy.
- Serve and garnish: Once the noodles are cooked, ladle the ramen into bowls. Garnish with additional chopped scallions and a sprinkle of sesame seeds if desired for a fresh, nutty finish.
Notes
- Drain excess fat after browning beef for a healthier soup base.
- Use low sodium soy sauce to control the saltiness of the broth.
- Discard ramen seasoning packets as they usually contain high sodium and artificial flavors.
- You can substitute chicken stock with beef stock according to preference.
- Add ramen noodles towards the end of cooking to prevent them from becoming overly soft.
- For added heat, consider topping with a drizzle of chili oil or sriracha.
