If you’ve ever longed for a heartwarming, savory bowl of noodle soup that practically cooks itself, then this Slow Cooker Beef Ramen Recipe is your new best friend in the kitchen. Combining tender ground beef, fresh vegetables, and a deeply flavorful broth, this dish fills your home with irresistible aromas and rewards you with every comforting bite. Perfect for busy days or cozy nights, this Slow Cooker Beef Ramen Recipe takes the fuss out of dinner without sacrificing any of that crave-worthy goodness.
Ingredients You’ll Need
Gathering simple, accessible ingredients is key to making this ramen truly shine. Each component brings something unique—from the rich, meaty base to the bright crunch of fresh veggies and the savory-sweet broth that ties it all together.
- Ground beef (1 pound, preferably sirloin 93/7): Adds juicy, flavorful protein while keeping the soup lean and hearty.
- Matchstick carrots (1 cup): Provide natural sweetness and a delicate crunch that balances the richness.
- Red bell pepper (1 medium, sliced): Offers a burst of color and a subtle fruity flavor.
- Scallions (2-3 large, roughly chopped): Introduce a mild oniony freshness that uplifts the broth.
- Garlic (3 cloves, minced): Essential for depth, lending a warm, aromatic layer to the soup.
- Low sodium soy sauce (½ cup): Brings umami and saltiness without overwhelming the other flavors.
- Brown sugar (2 tablespoons): Balances the savory ingredients with a hint of caramel sweetness.
- Chicken or beef stock (14.25 ounces): Acts as the soup’s flavorful liquid base; use stock to enrich the broth’s body.
- Ramen noodles (2 packs, seasoning packets discarded): The heart of this dish, adding chewy, satisfying texture.
- Sesame seeds (optional): Perfect for a nutty crunch and attractive garnish.
- Additional scallions (optional, for topping): Fresh, vibrant finish to every bowl.
How to Make Slow Cooker Beef Ramen Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium heat and cooking the ground beef until it’s no longer pink, stirring occasionally to break it up evenly. This step builds a savory base full of rich beef flavor. Don’t forget to drain the excess fat to keep your soup light and clean-tasting.
Step 2: Layer the Ingredients in the Slow Cooker
Transfer the cooked beef to your slow cooker and pile the matchstick carrots, sliced red bell pepper, and chopped scallions on top. This layering helps the vegetables retain their texture and color, making every spoonful feel fresh and vibrant.
Step 3: Mix the Broth
In a separate bowl, whisk together minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock. The balance of salty, sweet, and aromatic ingredients in this broth is what gives the Slow Cooker Beef Ramen Recipe its signature deep, comforting flavor.
Step 4: Combine and Cook
Pour the broth mixture over the beef and vegetables, then give everything a gentle stir to blend the flavors. Cover your slow cooker and let it cook on low for 4 to 6 hours. This slow simmer allows the ingredients to meld beautifully, tenderizing the beef and infusing the broth with all those tasty layers.
Step 5: Add the Ramen Noodles
About 30 minutes before you’re ready to eat, toss the dry ramen noodles into the slow cooker. Stir frequently to make sure all the noodles are submerged and soak up that rich broth evenly. Cook them until they’re tender but still springy to the bite—no mushy noodles here!
Step 6: Serve with Style
Once the noodles are perfect, ladle your Slow Cooker Beef Ramen Recipe into bowls. Don’t forget to sprinkle with some chopped scallions and sesame seeds if you like a little extra fresh crunch and nuttiness on top. This final flourish brings everything together for a warm and inviting meal.
How to Serve Slow Cooker Beef Ramen Recipe
Garnishes
Fresh garnishes can elevate your ramen to the next level. I love adding additional scallions for a bright, peppery pop and sesame seeds for texture. A drizzle of chili oil or a soft boiled egg can also add exciting layers of flavor and richness.
Side Dishes
This ramen pairs wonderfully with simple sides like steamed edamame, pickled vegetables, or a crisp Asian-style cucumber salad. These light dishes complement the hearty soup while adding refreshing contrasts in flavor and texture.
Creative Ways to Present
For a cozy dinner party, serve your Slow Cooker Beef Ramen Recipe in rustic bowls accompanied by chopsticks and small plates of toppings like sliced mushrooms, baby spinach, or nori strips. That way, everyone personalizes their bowl, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
This ramen keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and textures. Just be mindful that noodles tend to absorb broth over time, so you might want to reserve some extra broth to refresh the soup when reheating.
Freezing
Freezing is possible but best done with the broth and beef mixture only—hold off on the noodles until you’re ready to serve. Noodles don’t freeze well and can get mushy. Defrost the soup overnight in the fridge before reheating gently.
Reheating
Reheat your leftovers on the stove over low to medium heat, stirring occasionally to warm evenly. If the broth has thickened, add a splash of water or stock to loosen it. Toss in freshly cooked ramen noodles if you want that perfect texture all over again.
FAQs
Can I use a different type of beef?
Absolutely! Ground sirloin works great here for a lean option, but you can also use ground chuck or even mix in ground pork for a richer flavor. Just adjust the fat content as needed and drain excess grease after browning.
Is it necessary to discard the ramen seasoning packets?
Yes, I recommend throwing away the seasoning packets because they often contain high levels of salt and artificial flavors. You control the seasoning better with the soy sauce and brown sugar broth mixture in this recipe.
Can I add other vegetables?
Definitely! Feel free to customize your Slow Cooker Beef Ramen Recipe with mushrooms, baby spinach, bok choy, or snap peas. Add heartier veggies at the start and delicate ones closer to the end to maintain texture.
How long can I cook the soup on low?
The soup is best cooked between 4 to 6 hours on low. Cooking longer is okay but might cause the noodles to become too soft if added too early. Stick to adding the noodles 30 minutes before serving for perfect consistency.
Can I make this recipe in an Instant Pot?
You can adapt this recipe for an Instant Pot by using the sauté function for browning beef and then pressure cooking on high for about 20 minutes. Add the noodles afterward and use the sauté function again to finish them.
Final Thoughts
This Slow Cooker Beef Ramen Recipe is a beautiful way to bring a bowl of cozy comfort to your table without any stress. Whether you’re feeding family or just craving a warm meal after a busy day, this recipe delivers satisfying flavors and textures that feel like a warm hug. Grab your slow cooker and give it a try—you might just find your new favorite go-to meal.
Print
Slow Cooker Beef Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Beef Ramen recipe offers a comforting and flavorful meal that combines tender ground beef, fresh vegetables, and savory broth slow-cooked to perfection. The addition of ramen noodles cooked right in the slow cooker makes for a hearty, one-pot dinner that’s easy to prepare and perfect for busy days.
Ingredients
Meat
- 1 pound ground beef (preferably sirloin, 93/7)
Vegetables
- 1 cup matchstick carrots
- 1 medium red bell pepper, sliced
- 2–3 large scallions, roughly chopped
- Additional scallions for topping (optional)
Broth and Seasoning
- 3 cloves garlic, minced
- ½ cup low sodium soy sauce
- 2 tablespoons brown sugar
- 14.25 ounces chicken stock or beef stock
Pasta
- 2 packs ramen noodles (discard seasoning packets)
Garnish
- Sesame seeds (optional)
Instructions
- Cook the ground beef: Heat a large skillet over medium heat and add the ground beef. Cook, stirring occasionally, until the beef is no longer pink. Drain any excess grease to reduce fat and ensure a clean base for the soup.
- Combine ingredients in slow cooker: Pour the cooked beef into the basin of a 6-quart slow cooker. Add the matchstick carrots, sliced red bell pepper, and roughly chopped scallions on top of the beef.
- Prepare the broth: In a medium bowl, whisk together the minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock until well combined to create a flavorful broth.
- Start slow cooking: Pour the broth mixture into the slow cooker over the beef and vegetables. Stir gently to combine all ingredients. Cover and cook on LOW for 4 to 6 hours, allowing flavors to meld and ingredients to become tender.
- Add noodles: About 30 minutes before serving, add the dry ramen noodles directly into the slow cooker. Stir frequently to ensure noodles are fully submerged and absorb the broth evenly. Cook until noodles are tender but not mushy.
- Serve and garnish: Once noodles are cooked, ladle the ramen into bowls. Garnish with additional chopped scallions and a sprinkle of sesame seeds if desired for a fresh and nutty finish.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust the brown sugar to taste if you prefer a sweeter or less sweet broth.
- To make it spicier, add red pepper flakes or a dash of sriracha to the broth.
- Use low sodium soy sauce to control the saltiness of the dish, especially if using chicken stock that is salted.
- Do not add ramen noodles until the last 30 minutes to prevent them from becoming overly soft and mushy.
