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A hearty bowl of slow cooker beef ramen with vibrant green onions and a soft boiled egg.

Slow Cooker Beef Ramen

Craving comforting ramen without the fuss? This Slow Cooker Beef Ramen delivers rich, savory flavors with minimal effort. Ground beef, crisp vegetables, and a delicious broth come together, featuring a unique trick of toasting noodles for perfect texture. A hearty, family-friendly meal perfect for any busy weeknight.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6
Course: Main Dish
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray
  • 1 lb lean ground beef
  • 4-6 green onions thinly sliced, white and green parts separated
  • 4 garlic cloves finely minced
  • 1 (12-ounce) bag cole slaw mix
  • 2 cups shredded carrots
  • 2 cups low-sodium chicken broth
  • ⅓ cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure honey
  • 2 teaspoons freshly grated ginger
  • 3 (3-oz) packages ramen noodles (seasoning packets discarded)
  • 1 cup shelled edamame frozen
  • fresh cilantro for serving
  • sesame seeds for serving
  • Sriracha for serving
  • Chili crisp for serving
  • Hot honey for serving
  • Crushed red pepper flakes for serving

Equipment

  • medium skillet
  • Slow cooker
  • Dry pan

Method
 

Browning the Beef and Aromatics
  1. Mist a medium skillet with cooking spray and heat over medium-high. Add the ground beef, the white and light green parts of the green onions, and the finely minced garlic. Cook for 6-7 minutes, breaking up the meat until no longer pink, stirring occasionally.
Assembling the Slow Cooker
  1. Transfer the browned ground beef mixture, along with any rendered fat and flavorful bits, to your slow cooker. Add the cole slaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, rice vinegar, pure honey, and freshly grated ginger. Stir well to combine all ingredients.
Slow Cooking to Perfection
  1. Cover the slow cooker and cook on the LOW setting for 4 hours or on the HIGH setting for 2 hours, until vegetables are tender and the sauce is gently bubbling.
Adding Noodles and Final Touches
  1. Remove the lid and stir in the frozen edamame. Nestled the toasted ramen noodle cakes into the sauce, gently pushing them down to ensure they are submerged in the flavorful broth for even cooking.
  2. Replace the lid and continue to cook on the HIGH setting for another 15-30 minutes, or until the noodles are tender. Stir once or twice during this time to separate the noodles and prevent sticking. Test the noodles for doneness by tasting a strand; they should be tender but still have a slight chew. Finally, stir in the remaining green parts of the onions and the fresh cilantro into the beef and noodle mixture.
Serving Your Delicious Ramen
  1. Serve your slow cooker beef ramen hot, garnished with your desired toppings.

Notes

To prevent soggy noodles, toast them first and add during the last 15-30 minutes of cooking. Adjust broth for desired consistency. A squeeze of lemon or rice vinegar brightens flavors. Great for meal prep (freeze beef/veg base without noodles). Leftovers keep 3-4 days refrigerated.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.