Slow Cooker Beef Ramen Noodles

Posted on February 4, 2026

Cozy slow-cooker comfort

introduction

Slow Cooker Beef Ramen Noodles brings warm, savory comfort to the table with minimal fuss. This easy slow-cooker recipe is perfect for busy weeknights or cozy weekend bowls and will become a go-to when you want big flavor without standing over the stove. If you love slow-cooker dinners, try a savory slow cooker chicken and rice casserole next time for another comforting meal.

Why You’ll Love This Slow Cooker Beef Ramen Noodles:

Deep, slow-cooked beef flavor with a simple hands-off method.
Perfect for meal prep: make a big batch and reheat for lunches.
Family-friendly — kids love the noodles and adults love the broth.
Customizable toppings let everyone build their perfect bowl.
Soft-boiled eggs and fresh greens make it feel special without extra work.

Ingredients Needed :

Protein

1 lb beef (chuck or brisket), cut into chunks

Broth & Sauce

4 cups beef broth
2 tablespoons soy sauce
1 tablespoon mirin (optional)

Aromatics & Seasoning

2 garlic cloves, minced
1 inch ginger, sliced

Noodles & Toppings

2 packs of ramen noodles
Soft-boiled eggs (for serving)
Fresh greens (like spinach or bok choy, for serving)
Crunchy vegetables (like carrots or radishes, for serving)
Green onions (for garnish)

Step-by-Step Instructions :

In a slow cooker, combine beef chunks, beef broth, soy sauce, mirin, garlic, and ginger.
Cover and cook on low for 6-8 hours or until the beef is tender.
Near the end of cooking, prepare ramen noodles according to package instructions.
Once the beef is tender, shred it slightly in the slow cooker.
Serve the broth and beef over ramen noodles, and top with soft-boiled eggs, fresh greens, and crunchy vegetables.
Garnish with green onions before serving.

Serving Suggestions Slow Cooker Beef Ramen Noodles

Serve in wide bowls so the toppings shine. Add a drizzle of sesame oil or chili oil for heat, and provide extra soy sauce at the table for salt lovers. Pair with a simple cucumber salad or steamed edamame for a complete meal. For a different kind of weeknight taco night, consider pairing flavors with a slow cooker chicken tacos menu for variety across the week.

Tips for Success Slow Cooker Beef Ramen Noodles

Choose the right cut: Chuck or brisket gives rich flavor and shreds beautifully after slow cooking.
Low and slow: Cook on low for 6–8 hours for the most tender beef and deepest broth.
Don’t overcook noodles: Prepare ramen just before serving so they don’t get soggy.
Layer flavors: Toast ginger quickly in a skillet before adding if you want extra depth.
Adjust salt at the end: Soy sauce can vary; taste the broth after cooking and tweak.
Make-ahead: Store beef and broth separately from noodles and greens; combine when reheating.

variation (if any)

Spicier bowl: Add sliced chili, gochujang, or sriracha to the broth.
Veg-forward: Add mushrooms, sliced cabbage, or baby corn into the slow cooker in the last hour.
Gluten-free: Use tamari instead of soy sauce and gluten-free ramen noodles.
Vegetarian twist: Swap beef for seared mushrooms and vegetable broth for a similar umami profile. For another comforting slow-cooker grain dish, try this slow cooker lemon herb chicken and rice as inspiration.

FAQs

Q: Can I use frozen beef in the slow cooker?
A: It’s best to thaw beef before adding to the slow cooker so it cooks evenly and reaches safe temperatures.

Q: How long will leftovers keep?
A: Store beef and broth in an airtight container in the refrigerator for up to 3 days. Keep noodles separate and add when reheating.

Q: Can I cook this on high instead of low?
A: Yes — cook on high for about 3–4 hours, but check that the beef is tender before serving.

Q: Can I freeze the broth and beef?
A: Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.