Rich and cozy slow cooker ramen noodles with tender beef, mushrooms, and fresh bok choy in a savory broth.

Scale

1 lb chuck roast, trimmed of fat and cubed 1-inch

½ teaspoon kosher salt

½ teaspoon black pepper

4 cups mushrooms, sliced (shiitake, maitake or shimeji)

1 tablespoon fresh ginger, finely minced

1 tablespoon garlic, finely minced

2 tablespoons scallion, finely chopped, plus more for garnish

8 cups low-sodium beef broth

¼ cup soy sauce or tamari

8 ounces ramen noodles or gluten-free rice ramen

4 baby bok choy, halved

3 soft boiled eggs, halved

sesame seeds, for topping

sesame oil, optional for drizzling

1. Toss pot roast cubes with salt and pepper and brown in a skillet.

2. Transfer beef to the slow cooker; brown mushrooms, ginger, garlic, and scallion in the same pan.

3. Add beef broth and soy sauce to the slow cooker; cook on high for 6 hours.

4. Add noodles and bok choy in the last 10 minutes until tender.

5. Serve hot with eggs, scallions, sesame seeds, and sesame oil drizzle.

You can substitute chicken or tofu for beef.

Use rice ramen for a gluten-free option.

Store leftovers in airtight containers up to 3 days.

Keywords: slow cooker ramen noodles, crockpot ramen, easy ramen