Ingredients
Scale
- 1 lb beef stew meat, sliced
- 4 cups beef broth
- 2 packs ramen noodles
- 2 soft boiled eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Place beef, garlic, ginger, soy sauce, and beef broth into the slow cooker. Cook on low for 6-8 hours until beef is tender.
- About 15 minutes before serving, add ramen noodles and cook until softened.
- Prepare soft boiled eggs separately by boiling eggs for 6-7 minutes, then peeling.
- Serve ramen in bowls, topped with sliced eggs and green onions, drizzled with sesame oil.
Notes
- Use high-quality beef for richer flavor.
- Adjust soy sauce for saltiness preference.
- Optional: add mushrooms or bok choy for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: No restrictions
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 165 mg