This easy slow cooker ramen with beef creates a comforting bowl of noodles in rich broth with tender meat, mushrooms, and egg.

Scale

1 lb chuck roast, cubed

½ tsp kosher salt

½ tsp black pepper

4 cups mushrooms, sliced

1 tbsp fresh ginger, minced

1 tbsp garlic, minced

2 tbsp scallions, chopped

8 cups low-sodium beef broth

¼ cup soy sauce or tamari

8 oz ramen noodles

4 baby bok choy, halved

3 soft boiled eggs, halved

Sesame seeds, sesame oil for topping

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1. Toss beef with salt and pepper; brown in skillet.

2. Brown mushrooms, add ginger, garlic, scallions.

3. Transfer everything to slow cooker with broth and soy sauce.

4. Cover and cook on high for 6 hours.

5. Add ramen noodles and bok choy for last 10 minutes.

6. Serve with eggs, scallions, sesame seeds, and drizzle of sesame oil.

Use rice ramen for gluten-free.

Freeze broth separately.

Top with kimchi, corn, or seaweed for variation.