Description

This Slow Cooker Beef Ramen is a hearty, comforting dish combining tender ground beef, fresh vegetables, and savory broth cooked low and slow for deep flavor. Easy to prepare with minimal hands-on time, it features classic ramen noodles simmered right in the slow cooker, with optional sesame seed and scallion garnishes for added texture and taste. Perfect for an effortless weeknight meal that feels warm and satisfying.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef (preferably sirloin, 93/7)
1 cup matchstick carrots
1 medium red bell pepper, sliced
2-3 large scallions, roughly chopped
3 cloves garlic, minced

Liquids and Seasonings

½ cup low sodium soy sauce
2 tablespoons brown sugar
14.25 ounces chicken stock or beef stock

Noodles and Garnishes

2 packs ramen noodles (discard seasoning packets)
Sesame seeds (optional)
Additional scallions for topping (optional)

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Instructions

Brown the 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.
Transfer to 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, layering the fresh vegetables over the beef.
Prepare Broth Mixture: In a medium bowl, whisk together the minced garlic, low sodium soy sauce, brown sugar, and chicken or beef stock until well combined, creating a flavorful broth base for the ramen.
Combine and Cook: Pour the broth mixture into the slow cooker over the beef and vegetables. Stir gently to combine all ingredients. Cover the slow cooker and cook on LOW for 4 to 6 hours, allowing flavors to meld and ingredients to become tender.
Add Noodles: Approximately 30 minutes before serving, add the dry ramen noodles directly to the slow cooker. Stir frequently to ensure the noodles are fully submerged and absorb the broth evenly, cooking until tender but not mushy.
Serve and Garnish: Once the noodles are cooked, ladle the ramen into bowls. Garnish with additional chopped scallions and a sprinkle of sesame seeds if desired, providing a fresh and nutty finish.

Notes

For a leaner option, use sirloin or lean ground beef to reduce fat content.
You can substitute chicken stock with vegetable broth for a different flavor profile.
The ramen noodles cook directly in the broth; avoid overcooking to prevent mushiness.
Adding vegetables like bok choy or mushrooms can enhance the ramen’s texture and nutrition.
Adjust brown sugar amount based on your preferred sweetness level.