Tender beef, aromatic broth, and chewy noodles come together effortlessly. Each bowl bursts with savory flavors and fresh vegetables.
# What You Need:
→ Beef & Aromatics
01 - 1.5 pounds beef chuck roast, cut into chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Broth
06 - 4 cups beef broth, low-sodium recommended
07 - 3 cups water
08 - 1/4 cup soy sauce, low-sodium if preferred
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar
→ Noodles & Vegetables
11 - 2 packs fresh ramen noodles (or 7–8 oz egg noodles)
12 - 1 cup baby spinach
→ Garnishes
13 - 2 green onions, sliced
14 - Soft-boiled eggs, 1 per serving (optional)
15 - Sriracha or chili oil, to taste (optional)
# Directions:
01 - Generously season beef chunks with salt and freshly ground black pepper on all sides.
02 - Place seasoned beef in the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the meat.
03 - Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to incorporate the seasonings without disturbing the beef layer.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef is fork-tender and easily shreds.
05 - About 10 minutes before serving, cook ramen noodles according to package directions. Drain thoroughly and set aside.
06 - Using two forks, gently shred the beef directly in the slow cooker, allowing it to absorb the flavorful broth.
07 - Stir in baby spinach and let it wilt for 2–3 minutes until just tender.
08 - Divide cooked noodles between serving bowls. Ladle hot beef and broth generously over the noodles.
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if desired. Drizzle with Sriracha or chili oil for added heat.
