Ingredients
Scale
- 1 lb beef stew meat, sliced
- 4 cups beef broth
- 2 packs ramen noodles
- 2 soft-boiled eggs
- 1 cup sliced mushrooms
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Place beef, garlic, soy sauce, salt, and pepper in the slow cooker. Cook on low for 6-8 hours until beef is tender.
- About 15 minutes before serving, add beef broth, mushrooms, and ramen noodles to the slow cooker. Cook until noodles are tender, about 5 minutes.
- Divide ramen into bowls, top with sliced beef, soft-boiled eggs, green onions, and drizzle with sesame oil. Serve hot.
Notes
- For richer broth, add a splash of fish sauce or miso paste.
- Adjust soy sauce for saltiness to taste.
- Use fresh ramen noodles for the best texture.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg