They have always been an economical way to make hearty soup. Yes, it’s those same packets of noodles you poured boiling water on when you lived in dorms during college days.
Remember when you ruined your food budget earlier in the month and were too afraid to call home? Yes, those.
Little did you know that you could make a delicious bowl of noodles without the need for those little flavor packets that are so high in sodium.
With ground beef, vegetables, and a few extra pantry items, this is a way to make a cost-effective and cozy soup dish that rivals anything you order at a Japanese restaurant.
A lot has changed since college! 😉
Equipment you’ll need
- Slow cooker: A 6-quart slow cooker is standard for most clay pot recipes. This is my favorite.
- Choppy vegetable ladle
- – This ramen is less brothy, more filling, but still easily served with a ladle.
- – Use extra lean ground beef so there is no excess fat. I like to use ground sirloin 93/7.
- Vegetables – Carrots in matches and sliced red pepper add a beautiful color to this dish. Carrots and red pepper are on the sweeter side and pair well with the sugary elements in this dish.
- Aromatic – Chives chopped into thick pieces (also known as green onions) and chopped garlic.
- Low-sodium soy sauce: A slightly salty umami flavor that gives meat and savory broth a darker color. Popular in Asian cuisine, it adds a lot of flavor!
- Brown sugar – There’s something so complex about the sweet and savory balance in slow-cooked meat ramen. It’s nothing overwhelming, but it’s necessary!
- Liquid broth – I like to use chicken broth, but if you want a more robust meat flavor, go ahead and use meat broth.
- Ramen Noodles – You will need 2 packets of these, but you can discard the condiment pack and we will ignore the package instructions. We just want the noodles. These can be found at your local supermarket, Asian food market, and even some dollar stores.
- Optional garnishes – Sesame seeds for a great texture element and more scallions.
How to make Slow Cooker Beef Ramen
- Step one: Brown ground beef in a large skillet over medium-high heat until no longer pink. If necessary, drain any excess fat. If you’re using extra lean ground beef, there shouldn’t be too much.
- Step two: Add the cooked meat to the bowl of your slow cooker and then add the carrots, red pepper, and scallions (save some for garnish).
- Step three: Whisk the garlic, soy sauce, brown sugar and chicken broth and pour it into the slow cooker as well. Stir to combine.
- Step four: Simmer for 4-6 hours and with 30 minutes remaining in cooking time, add the dried Ramen noodles. Stir them often so that they are covered with liquid and cook evenly until tender.
- Step Five: Serve topped with extra scallions and sesame seeds. Enjoy!
What to serve
with beef ramen
Traditional ramen is served with soft-boiled eggs and lime slices, otherwise it is completely satisfying on its own
Try some air-fried edamame with a pinch of salt, a side of dumplings or pot stickers, or a refreshing, crispy salad
You can always enjoy it with a side of bread to absorb the juices.
If you want your food to be a little more special, provide chopsticks for people to use for noodles.
reheat and store leftovers How to store leftovers Keep
in an airtight container. Be sure to wait until it is completely cooled before closing the lid. When you don’t, you trap the heat that causes excess moisture. This can affect the taste when diluted.
How long will it last in the fridge?
Store cooked and chilled meat ramen noodles in the refrigerator for up to 3 days.
How reheat The
microwave is great if you’re short on time, or the stove over medium-low heat.
Frequently Asked Questions
Is this a good prepared dish?
Definitely! If you want to reduce the time, you can brown the meat the day before. You can also get by cutting vegetables and having them ready to use.
The whole soup can
be made the day before and then reheated, or you can make the soup without the noodles
When ready to serve, place the dried noodles in a bowl and pour hot broth over it and let it sit for a few minutes.
Can you put raw meat in the slow cooker?
Technically you can, but for this recipe, I don’t recommend it. Browning the meat first gives it so much added flavor and caramelization that you simply don’t get to add it raw and then cook it slowly.
Which cut of meat is good for ramen?
Whether you use ground beef or strips of beef, I would say the top sirloin is the best. It is lean and has a lot of flavor.
I like to use ground sirloin 93/7 or 90/10 so it’s not greasy.
What other vegetables can I add to meat ramen?
Add some extra vegetables or change them completely. Bok choy, mushrooms, bean sprouts or snow peas are perfect.
Any quick-cooking vegetables should be added later to prevent them from becoming mushy.
Need more noodle recipes? Try these:
Honey Garlic slow cooker Chicken &
Easy 30-minute chicken noodle soup Slow pot turkey noodle
Click here to see my entire collection of soup recipes.