So I’ve been feeling pretty crummy for the past few days. And I’ve been craving soups like crazy. One of my favorite options when I want a comforting meal is ramen, specifically Shio-style from Nom Nom Ramen in center city Philadelphia.
When I saw Betsy Life did a version of Ramen in her slow cooker, I knew I wanted to try as well!
Ramen is typically made with pork belly, but I couldn’t find any in my supermarket so I went with beef. So this Slow Cooker Beef Ramen is definitely not a traditional style ramen.
This recipe is adapted from BetsyLife.com
Ingredients:
- 3 lbs beef chunk roast
- 32 oz container low sodium beef broth, plus 1/4 cup, divided
- ¼ cup low sodium soy sauce — if not it will be too salty
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger
- 1 tablespoon chili garlic paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms (I used 1 cup shiitake caps and 1 cup baby bella)
- 1 pack Chinese-style noodles (Chuka Soba)
- Cilantro, sliced green onions, jalapeños, lime wedges, nori (seaweed), etc. for garnish
Add the chunk roast, 32 oz beef broth, soy sauce, rice wine vinegar, ginger, chili garlic paste, lime juice and brown sugar to your slow cooker.
Cover and cook on low for 8 hours.
Remove the beef from your slow cooker and break into chunks/shred.
Turn your slow cooker to high and return the meat to the slow cooker. Add the mushrooms, cover, and cook for 10 more minutes on high.
Add the noodles, cover, and cook for 5 minutes, or until the noodles are soft and cooked through. Stir in the remaining 1/4 cup beef broth and cook for an additional minute or so.
Spoon into bowls and top with whatever additional garnishes you desire.
This was really satisfying. I love that ramen is so customizable. I prefer mine with some jalapenos, nori, and some meat and a ton of mushrooms!
Ingredients
- 3 lbs beef chunk roast
- 32 oz container low sodium beef broth, plus 1/4 cup, divided
- ¼ cup low sodium soy sauce — if not it will be too salty
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger
- 1 tablespoon chili garlic paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms (I used 1 cup shiitake caps and 1 cup baby bella)
- 1 pack Chinese-style noodles (Chuka Soba)
- Cilantro, sliced green onions, jalapeños, lime wedges, nori (seaweed), etc. for garnish
Instructions
- Add the chunk roast, 32 oz beef broth, soy sauce, rice wine vinegar, ginger, chili garlic paste, lime juice and brown sugar to your slow cooker.
- Cover and cook on low for 8 hours.
- Remove the beef from your slow cooker and break into chunks/shred.
- Turn your slow cooker to high and return the meat to the slow cooker. Add the mushrooms, cover, and cook for 10 more minutes on high.
- Add the noodles, cover, and cook for 5 minutes, or until the noodles are soft and cooked through. Stir in the remaining 1/4 cup beef broth and cook for an additional minute or so.
- Spoon into bowls and top with whatever additional garnishes you desire.
