Broth is such a big part of a good ramen soup. The more flavor you can develop, the heartier the ramen will be in the end. Using the slow cooker to make the broth and beef for this Slow Cooked Beef Ramen brings all the flavor to the bowl. Some ramens have 20 different components, above the broth, and it can be overwhelming. Don’t get me wrong I love that type of ramen too, but this particular recipe, is not that. Beef, mushroom, scallion and an egg come together for a delightful ramen creation.
I used a top round beef roast for this as it was the nicest piece of meat my grocer had at the time. You could use a london broil cut, you could use a chuck roast. Because it cooks for so long in the broth, you can use a less fatty piece of meat and still get amazing flavor and tenderness. I will suggest that you let it cook longer with the less fatty pieces. I also suggest that you use a whole piece and not several pieces, as it cooks up better.
Making a ramen egg is a skill in and of itself. And there are lots and lots of techniques that work. The technique I use works for me and the way I cook. It only really requires using a timer. I love that they peel so easily so that you get a beautiful white and a runny yolk. The time in the boiling water is what really matter. For a runny egg, like in these photos, 7 minutes tops. If you want a soft boil go to 9 minutes. For a full hard boil go to 12 minutes. It’s all about preference on the eggs. My family loves a runny egg in the ramen.
Now Let’s Get Cookin’!
Slow Cooked Beef Ramen
- 1 Slow Cooker (at least 6 qt)
- 3 Scallions chopped
- 6 Large Eggs
- 8 bricks Ramen
For the Broth
- 3 lb Beef Roast
- 2 qt Beef Broth
- ½ cup Soy Sauce
- 1 White Onion diced
- 1 tbsp Fish Sauce
- 2 cups Mushrooms sliced
- 4 Garlic Cloves minced
- 2 tbsp Fresh Ginger grated
- 1 tbsp Toasted Sesame Oil
- ½ tbsp Chili Oil plus more for garnish
- Add beef roast to slow cooker. Combine remaining broth ingredients and pour over top of roast. Secure lid and cook on low for 6 hours.
- In the last 30 minutes of the broth cooking, start water boiling for ramen. Cook ramen as directed on package.
- Remove roast from slow cooker and shred. Return shredded beef to slow cooker and secure lid for remainder of cook time.
- Start water boiling for eggs. Once boiling, gently add eggs and cook for exactly 7 minutes. Remove eggs to ice bath (half ice half water). Peel shells.
- Place a portion of ramen in bowl, along with a portion of scallions. Ladle beef and broth over top of ramen. Split egg in half and add to bowl. Sprinkle with a splash of chili oil.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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