Description
This Slow Cooker Curry Ramen with Beef is a comforting and flavorful dish combining tender chuck roast, rich curry broth, and fresh vegetables. Perfect for a hands-off meal, the slow cooker infuses the beef with aromatic spices and creamy coconut milk. Served with soft boiled eggs and toasted sesame seeds, this ramen is a delightful fusion of savory and spicy flavors ideal for a cozy dinner.
Ingredients
Scale
Beef and Seasoning
- 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
Broth
- 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
For Serving
- 6 soft boiled eggs, halved
- Toasted sesame seeds
Instructions
- Brown the Beef: Season the chuck roast pieces with kosher salt. Heat vegetable oil in a skillet over medium-high heat and brown the beef pieces on all sides until they develop a deep golden crust. This step enhances the flavor and texture of the meat.
- Prepare the Broth: In a slow cooker, combine the chicken stock, shaken coconut milk, red curry paste, fresh lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar. Stir well to blend the ingredients. Add the browned beef pieces into the slow cooker, cover, and cook on low for approximately 6 hours or until the beef is tender and easily shredded.
- Add Vegetables and Noodles: Once the beef is tender, shred it into bite-sized pieces directly in the slow cooker. Add the halved baby bok choy, sliced shiitake mushrooms, and sliced green onions. Continue cooking for about 15-20 minutes until the vegetables are tender but still vibrant. Then, add the dried ramen noodles and cook for an additional 3-5 minutes or until the noodles are cooked through.
- Serve: Ladle the ramen and broth into individual bowls. Top each serving with halved soft boiled eggs, additional sliced green onions, and a sprinkle of toasted sesame seeds. Adjust seasoning with extra red curry paste if desired. Serve immediately and enjoy this comforting and aromatic curry ramen.
Notes
- For softer noodles, add them earlier and cook longer, but be careful not to overcook as ramen can become mushy.
- Soft boiled eggs can be prepared ahead by boiling for 6-7 minutes, then placed in ice water before halving.
- Adjust the spice level by adding more or less red curry paste according to your taste.
- If shiitake mushrooms are unavailable, substitute with cremini or button mushrooms.
- Use gluten-free soy sauce if needed to make this recipe gluten free.
