Ramen is a classic Japanese dish that is enjoyed all over the world. In this recipe, we combine slow cooked braising steak with a flavoursome broth, egg noodles and plenty of fresh ramen toppings. This slow cooker beef ramen dish is easy to make, super tasty and cost-effective.
The most important ingredient to get right in this recipe is the chicken stock. Instead of regular chicken stock, make sure you use a low-salt variant. Noodles, soy sauce and worcestershire sauce are all salty, so if you combine that with a salty stock you’ll end up with an almost inedible dish. Trust us, we learned the hard way! We recommend using Kallo very low salt chicken stock cubes.
This recipe is split into a few simple steps. First, we recommend browning the beef upfront in the pan, but you don’t have to. Doing this will lock in the flavour and add lovely colour. Second, slow cook the beef in a broth of stock, soy sauce and Worcestershire sauce. Finally, after cooking, add dried egg noodles to the slow cooker. You simply need to put them in for 4-5 minutes, stir once they’ve softened, and then cook for a further 5 minutes.
To serve, spoon the noodles, beef and broth into a bowl, and add whatever toppings you like. We added freshly grated carrot, chopped coriander, sesame seeds, chilli flakes, spring onion and a soft-boiled egg!
Slow Cooker Beef Ramen
- 1 Slow Cooker
- 1 Frying Pan
- 500 g Braising steak browned
- 1 tbsp Vegetable oil for browning the beef
- 8 g Ginger minced
- 2 cloves Garlic minced
- 1.5 litres Low salt chicken stock
- 5 tbsp Light soy
- 3 tbsp Worcestershire sauce
- 200 g Egg noodles
Optional serving ideas
- Carrot grated
- Egg soft boiled
- Chilli flakes
- Fresh coriander
- Spring onion
- In a hot pan with a little vegetable oil, brown chopped braising steak for a few minutes.
- Add the browned beef to the slow cooker, along with garlic, ginger, low salt chicken stock, light soy sauce and Worcestershire sauce.
- Cook on high for 3-4 hours.
- Add the egg noodles to the slow cooker, put the lid back on and cook for 5 minutes. Stir well and then cook for a further 5 minutes.
- Spoon noodles, beef and broth into a bowl and add top with optional extras of your choice such as coriander, chilli, and grated carrot.
Why not try?
We use a 3.5L slow cooker in this recipe, which fits the beef, 1.5L stock and other ingredients just right. Unless you have a bigger slow cooker, you won’t be able to make more portions, so double check your cooker capacity before doubling-up!