Name: Slow Cooker Curry Ramen with Beef: A Bowl of Comfort and Flavor
Prep time: 15 min
Cook time: PT-484676H58M33S
Total time: PT-484676H58M33S
Cuisine: Asian-inspired
Ingredients: 2 1/2 to 3 lbs chuck roast, trimmed and cut into 3-inch pieces; 2 tsp kosher salt; 1 tbsp vegetable oil; 6 cups chicken stock; 1 (12.5 oz) can coconut milk, shaken; 1 tbsp red curry paste (or more to taste); 2 tbsp fresh lime juice (from 1 lime); 1 tbsp grated ginger; 2 cloves garlic, grated; 1 1/2 tbsp soy sauce; 1 1/2 tbsp fish sauce; 1 tbsp brown sugar; 3 heads baby bok choy, halved; 4 oz shiitake mushrooms, sliced; 1/4 cup sliced green onions (plus more for garnish); 2 (4-oz) packages dried ramen noodles; 6 soft-boiled eggs, halved; Toasted sesame seeds, for serving

Description

This Slow Cooker Curry Ramen is a rich, flavorful dish featuring tender beef, a creamy coconut curry broth, and perfectly cooked ramen noodles. Whether made in a slow cooker or Instant Pot, this comforting bowl is the perfect balance of umami, spice, and warmth.

Ingredients

For the Beef and Broth:

2 1/2 to 3 lbs chuck roast, trimmed and cut into 3-inch pieces
2 tsp kosher salt
1 tbsp vegetable oil
6 cups chicken stock
1 (12.5 oz) can coconut milk, shaken
1 tbsp red curry paste (or more to taste)
2 tbsp fresh lime juice (from 1 lime)
1 tbsp grated ginger
2 cloves garlic, grated
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 tbsp brown sugar

For the Ramen and Toppings:

3 heads baby bok choy, halved
4 oz shiitake mushrooms, sliced
1/4 cup sliced green onions (plus more for garnish)
2 (4-oz) packages dried ramen noodles
6 soft-boiled eggs, halved
Toasted sesame seeds, for serving

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker Method:

Sear the Beef: Season beef with salt. Heat oil in a large skillet over high heat. Brown the beef on all sides, about 15 minutes total.
Build the Flavor Base: In a slow cooker, whisk together chicken stock, coconut milk, curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the seared beef into the slow cooker. Cover and cook on high for 6 hours (or low for 8 hours) until beef is fall-apart tender.
Shred and Simmer: Remove the beef and shred it with two forks, discarding any large fat pieces. Add bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes until bok choy is tender.
Add the Noodles: Return shredded beef to the pot. Add ramen noodles and cover, cooking for another 15 minutes until noodles are tender.
Serve and Enjoy: Divide the ramen among six bowls. Top with soft-boiled eggs, green onions, and toasted sesame seeds.

Instant Pot Method:

Sauté the Beef: Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Brown the beef on all sides.
Pressure Cook: Add broth ingredients and beef, then close the lid and set to Manual High Pressure for 35 minutes. Let the pressure naturally release for 10 minutes, then manually release.
Add Veggies and Noodles: Set the Instant Pot back to ‘Sauté’ mode. Add bok choy, mushrooms, and green onions and cook for 5 minutes. Stir in ramen noodles and cook for another 5 minutes until tender.
Finish and Serve: Serve the ramen in bowls with toppings and enjoy!

Notes

Adjust spice level by adding more or less curry paste.
Use beef bone broth for a richer flavor.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 6 hours (Slow Cooker) / 45 minutes (Instant Pot)
Category: Main Course
Method: Slow Cooking / Pressure Cooking
Cuisine: Asian-inspired