Some evenings call for a meal that feels like a gentle hug, something you can almost hear simmering in the background as you settle in. This slow cooker beef ramen noodle is exactly that kind of comfort. The aroma of ginger and garlic mingling with the rich broth fills the kitchen in a way that makes you pause, even if you’re halfway through a chaotic day. I remember the last time I made this, I was distracted by a phone call and almost forgot to shred the beef. The broth was so flavorful that it almost didn’t matter, but those tender, shredded pieces really brought the whole bowl together.

Slow cooking means the beef falls apart effortlessly, soaking up all those layers of umami from the soy sauce and miso paste. Then, just when you think it can’t get better, the fresh ramen noodles join the party, soaking up the broth and softening into a perfect texture. The final touch of soft-boiled eggs and fresh greens makes every spoonful feel like it was crafted just for comfort.

Deep, layered flavor that builds over hours, yet the prep is surprisingly quick.
It’s simple — and that’s kind of the point. No need for complicated steps or fancy equipment.
The slow cooker does most of the work, freeing you up to focus on everything else.
The fresh ramen noodles and vegetables added near the end keep the textures interesting.
This recipe requires a bit of waiting, but the payoff is worth every minute.

If you’re ever hesitant about slow cooker recipes because of last-minute adjustments, this one is forgiving. The beef stays tender, and the broth rich, even if you’re a little late to add the noodles or veggies.

Slow Cooker Beef Ramen Noodle

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A comforting and flavorful slow cooker beef ramen noodle soup with tender beef, rich broth, and perfectly cooked noodles. This easy recipe is perfect for a cozy meal any day of the week.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 4

Ingredients

Scale

1.5 pounds beef chuck roast, cut into 2-inch pieces
6 cups beef broth
3 cups water
1/4 cup soy sauce
2 tablespoons miso paste
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
4 packages (3 ounces each) fresh ramen noodles
2 cups sliced shiitake mushrooms
2 medium carrots, peeled and julienned
4 green onions, thinly sliced
2 cups baby spinach leaves
2 large eggs
1 tablespoon rice vinegar
1 teaspoon toasted sesame seeds

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Instructions

Place the beef chuck roast pieces into the slow cooker.
In a medium bowl, whisk together beef broth, water, soy sauce, miso paste, sesame oil, grated ginger, minced garlic, brown sugar, and crushed red pepper flakes until the miso paste is dissolved.
Pour the broth mixture over the beef in the slow cooker.
Cover and cook on low for 6 hours, or until the beef is very tender.
About 30 minutes before serving, remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and add the sliced shiitake mushrooms, julienned carrots, and ramen noodles.
Cover and cook on high for 20 minutes, or until the noodles are tender and the vegetables are cooked.
While the noodles cook, bring a small pot of water to a boil. Carefully add the eggs and boil for 7 minutes for soft-boiled eggs.
Remove the eggs and place them in a bowl of ice water for 5 minutes. Peel and cut each egg in half.
Stir the baby spinach leaves into the slow cooker and cook for 2 minutes until wilted.
Add rice vinegar to the soup and stir to combine.
Ladle the ramen noodle soup into bowls. Top each bowl with two halves of soft-boiled egg, sliced green onions, and a sprinkle of toasted sesame seeds.
Serve immediately.

Don’t worry about fancy gadgets here — a basic slow cooker will do just fine. When it’s ready, I like to serve this ramen with a side of pickled veggies or a simple salad to cut through the richness. Sometimes I swap shiitake mushrooms for cremini, or add a splash more soy sauce if I’m feeling bold, though I haven’t tested all of these variations thoroughly. The soft-boiled eggs are a game-changer; if you’re in a rush, you can skip them, but they do add a silky finish. A sprinkle of toasted sesame seeds on top is a nice little touch that feels fancy but takes seconds.

FAQ

Can I use other cuts of beef? You can try, but chuck roast works best for tenderness after slow cooking.

What if I don’t have miso paste? You can omit it, but it adds a unique depth; soy sauce and sesame oil help fill the gap.

How do I keep noodles from getting mushy? Adding them towards the end of cooking helps, and reheating without noodles is best if saving leftovers.

Can this be made in an Instant Pot? Possibly, but timing and liquid amounts would need adjustment—slow cooker is more forgiving.

When the weather nudges you toward something warm and satisfying, this slow cooker beef ramen noodle is ready to answer. Give yourself the gift of a cozy evening with minimal fuss and maximum flavor.