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Instructions
Prepare the Slow Cooker:
Place sliced beef in the bottom of the slow cooker.
Make the Broth:
In a bowl, whisk together beef broth, garlic, ginger, miso paste, hoisin, soy sauce, brown sugar, sesame oil, and chili flakes (if using). Pour over the beef.
Cook the Beef:
Scatter the white parts of the green onions over the beef.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender.
Add Vegetables:
About 30 minutes before serving, stir in carrots, bell pepper, and the green parts of the onions.
Cook the Noodles:
Just before serving, boil ramen noodles according to package instructions (about 3-4 minutes). Drain and rinse briefly to prevent overcooking.
Assemble & Serve:
Divide noodles into bowls. Ladle the hot broth, beef, and veggies over the top.
Garnish with sesame seeds, herbs, and extra green onions.
Tips & Variations
Vegetarian Option: Swap beef for tofu/shitake mushrooms and use vegetable broth.
Meal Prep: Chop veggies and beef ahead of time for quicker assembly.
Extra Toppings: Try soft-boiled eggs, bean sprouts, or bamboo shoots.
Leftovers: Store broth and noodles separately to avoid sogginess.
This cozy, flavorful ramen is perfect for busy weeknights—let the slow cooker do the work while you enjoy the delicious results!
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