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Slow Cooker Curry Ramen with Beef

Slow Cooker Curry Ramen with Beef for Cozy Nights In

Enjoy a comforting bowl of Slow Cooker Curry Ramen with Beef, blending rich flavors for those busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Broth
  • 2 pounds Chuck roast Consider options like brisket for variety.
  • 1 tablespoon Kosher salt Essential for enhancing flavors.
  • 2 tablespoons Vegetable oil Can substitute with canola or olive oil.
  • 4 cups Beef stock Opt for non-salted stock.
  • 1 can Coconut milk Swap with more broth for a light version.
  • 2 tablespoons Red curry paste Adjust according to preference.
  • 2 tablespoons Fresh lime juice Lemon juice can be a good substitute.
For the Aromatics and Vegetables
  • 1 tablespoon Ginger Fresh is preferred.
  • 4 cloves Garlic cloves Fresh is the best option.
  • 3 tablespoons Soy sauce Use tamari for a gluten-free alternative.
  • 1 tablespoon Fish sauce Can be omitted for vegetarian option.
  • 1 tablespoon Brown sugar Maple syrup or honey are alternatives.
  • 2 cups Baby bok choy Substitute with spinach if preferred.
  • 1 cup Shiitake mushrooms Other mushrooms like cremini can work.
  • 1 cup Sliced green onions Shallots can be used instead.
For Serving
  • 8 ounces Dried ramen noodles Any ramen or udon noodles can replace it.
  • 2 tablespoons Toasted sesame seeds Optional for garnishing.

Equipment

  • slow cooker
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Season and sear the beef. Generously season the chuck roast with kosher salt. In a skillet, heat vegetable oil and sear the beef until browned, about 15 minutes.
  2. Prepare the broth. In a mixing bowl, whisk together beef stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar, then pour into the slow cooker.
  3. Add the beef to the slow cooker. Transfer the seared beef into the slow cooker, cover, and cook on high for 6 hours or low for 8 hours until tender.
  4. Shred the beef. Remove beef from the slow cooker, shred with forks, and discard excess fat.
  5. Add vegetables to the broth. Stir in chopped bok choy, mushrooms, and green onions, cover, and let it cook for an additional 15 minutes.
  6. Incorporate the ramen noodles. Stir in dried ramen and shredded beef, cover, and cook until noodles are tender, about 15 minutes.
  7. Serve and garnish. Ladle ramen into bowls, top with soft-boiled egg and green onions, then enjoy!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

This dish is customizable with ingredient substitutions for personal taste preferences and dietary restrictions.

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