Description
A comforting, slow-cooked ramen dish with tender beef, rich broth, and satisfying noodles—perfect for relaxed days and cozy evenings.
Ingredients
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Beef chuck roast – 2 lb (900 g), cut into chunks
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Low-sodium beef broth – 8 cups (1.9 liters)
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Soy sauce – 1/2 cup (120 ml)
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Water – 1 cup (240 ml)
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Fresh ginger – 1 tablespoon, grated
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Garlic cloves – 6 cloves, minced
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Brown sugar – 2 tablespoons (25 g)
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Rice vinegar – 2 tablespoons (30 ml)
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Sesame oil – 1 tablespoon (15 ml)
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Carrots – 2 medium (200 g), sliced
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Baby bok choy – 2 heads, chopped
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Ramen noodles – 12 oz (340 g), seasoning packets discarded
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Cornstarch – 2 tablespoons (16 g)
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Cold water – 2 tablespoons (30 ml)
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Green onions – 4 stalks, sliced
Instructions
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Place beef in the slow cooker. Add broth, water, soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil.
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Cover and cook on low for 8 hours or high for 4–5 hours.
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Shred beef and return it to the slow cooker.
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Add carrots and bok choy; cook on high for 20–30 minutes.
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Stir in cornstarch slurry and cook 10 minutes.
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Add ramen noodles and cook 10–15 minutes until tender.
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Serve hot with green onions.
Notes
Add noodles only at the end to prevent overcooking. Adjust seasoning before serving to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 8 hours