Slow Cooker Ramen with Beef

Name: Slow Cooker Ramen with Beef
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 lb chuck roast (trimmed of fat and cubed 1-inch); ½ teaspoon kosher salt; ½ teaspoon black pepper; 4 cups mushrooms (sliced (8 oz container) shiitake, maitake or shimeji*); 1 tablespoon fresh ginger (finely minced); 1 tablespoon garlic (finely minced); 2 tablespoons scallion (finely chopped, plus more for garnish); 8 cups low-sodium beef broth (Pacific); ¼ cup soy sauce (or gluten-free tamari or coconut aminos); 8 ounces ramen noodles (or two packages without the soup packet (see note bwlow for gluten-free rice ramen)); 4 baby bok choy (halved); 3 soft boiled eggs (halved); sesame seeds (for topping); sesame oil (optional for drizzling)

This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home.

⏱️ 390 menit 🔪 Persiapan: 20 menit 🔥 Masak: 370 menit 📊 Sulit 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

6 porsi

1 lb chuck roast (trimmed of fat and cubed 1-inch)
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups mushrooms (sliced (8 oz container) shiitake, maitake or shimeji*)
1 tablespoon fresh ginger (finely minced)
1 tablespoon garlic (finely minced)
2 tablespoons scallion (finely chopped, plus more for garnish)
8 cups low-sodium beef broth (Pacific)
¼ cup soy sauce (or gluten-free tamari or coconut aminos)
8 ounces ramen noodles (or two packages without the soup packet (see note bwlow for gluten-free rice ramen))
4 baby bok choy (halved)
3 soft boiled eggs (halved)
sesame seeds (for topping)
sesame oil (optional for drizzling)

Langkah-langkah

Toss pot roast cubes with salt and pepper. Heat a large skillet oven over medium- high heat, spray with oil and brown the beef on all sides about 4 minutes total. Transfer the beef to the slow cooker, then spray the skillet again.
Add the mushrooms to the same skillet and brown, 2 to 3 minutes, stirring halfway. Add the ginger, garlic and scallion; cook until aromatic, about 1 minute. Transfer mushrooms and aromatics to the slow cooker.
Add beef broth and soy sauce to the slow cooker; cover and cook on high for 6 hours.
In the last 10 minutes of cooking, add ramen noodles* and baby bok choy and cook until tender.
Serve bowls of ramen with halves of soft boiled eggs and top with scallions and sesame seeds and a drizzle of sesame oil, if desired and optional toppings.