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