Slow Cooker Curry Ramen with Beef Recipe
This Slow Cooker Curry Ramen with Beef is a comforting, flavorful meal perfect for any season. Tender chuck roast simmers in a rich, aromatic curry broth loaded with coconut milk, red curry paste, and fresh aromatics, then combined with noodles, baby bok choy, shiitake mushrooms, and soft boiled eggs for a hearty and satisfying bowl of ramen.
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes
- Total Time: 7 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Japanese-inspired
Ingredients
Scale
Beef and Broth
- 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 6 cups chicken stock
- 1 (12.5-ounce) can coconut milk, shaken
- 1 tablespoon red curry paste, plus more to taste
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1½ tablespoons soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon brown sugar
Vegetables and Noodles
- 3 heads baby bok choy, halved
- 4 ounces shiitake mushrooms, sliced
- ¼ cup sliced green onions, plus more for serving
- 2 (4-ounce) packages dried ramen noodles
Garnish
- 6 soft boiled eggs, halved, for serving
- Toasted sesame seeds, for serving
Instructions
- Season and Brown Beef: Season the beef all over with kosher salt. Heat vegetable oil in a large skillet over high heat. Once hot and shimmering, add beef pieces in batches and cook until browned on all sides, about 15 minutes total. Transfer browned beef to a plate.
- Prepare Slow Cooker Broth: In a slow cooker, whisk together chicken stock, coconut milk, red curry paste, lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar until well combined.
- Cook Beef in Slow Cooker: Add the browned beef pieces to the slow cooker. Cover and cook on high for 6 hours or low for 8 hours, until the beef is very tender and shreddable.
- Shred Beef: Use tongs to transfer the beef to a cutting board or plate. Shred the meat finely with two forks, discarding any large pieces of fat.
- Add Vegetables and Noodles: Return shredded beef to the slow cooker along with halved bok choy, sliced shiitake mushrooms, and sliced green onions. Cover and cook on high for 15 minutes until bok choy is nearly tender.
- Cook Ramen Noodles: Add dried ramen noodles to the slow cooker. Cover and cook for about 15 minutes or until noodles are tender.
- Serve: Divide the curry ramen evenly between six bowls. Top each bowl with halved soft boiled eggs, additional sliced green onions, and toasted sesame seeds before serving.
Notes
- Soft boiled eggs can be prepared ahead by boiling eggs for 6-7 minutes and then cooling in ice water before peeling.
- Adjust curry paste to taste for spiciness.
- For a quicker meal, use the Instant Pot method described in the article.
- Substitute beef stock or vegetable stock if preferred.
- For extra richness, garnish with a drizzle of sesame oil.
Keywords: curry ramen, slow cooker beef ramen, beef curry noodles, easy ramen recipe, slow cooker dinner