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Slow Cooker Curry Ramen with Beef Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Japanese Fusion

Description

This Slow Cooker Curry Ramen with Beef offers a comforting and flavorful meal perfect for any day. Tender chuck roast simmers in a rich, fragrant broth infused with red curry paste, coconut milk, and aromatic spices. Combined with fresh vegetables, ramen noodles, and soft-boiled eggs, this dish delivers a hearty fusion of Japanese-inspired flavors with the convenience of slow cooking.

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

Garnish

  • 6 soft boiled eggs, halved, for serving
  • Toasted sesame seeds, for serving

Instructions

  1. 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 on all sides until a rich, golden crust forms. This step enhances the flavor and locks in juices.
  2. Prepare the Broth: In a slow cooker, combine the chicken stock, coconut milk, red curry paste, fresh lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar. Stir well to blend all the flavors. Add the browned beef to the slow cooker.
  3. Cook the Beef: Cover and cook on low for about 6 to 7 hours, or until the beef is tender and easily shredded with a fork.
  4. Add Vegetables and Noodles: Once the beef is tender, shred it directly in the slow cooker using two forks. Add the halved baby bok choy, sliced shiitake mushrooms, and sliced green onions to the broth. Continue cooking on low for an additional 20-30 minutes, until the vegetables are tender.
  5. Cook the Ramen: Add the dried ramen noodles to the slow cooker and cook for another 5-7 minutes, until the noodles are tender but still slightly chewy. Stir occasionally to prevent sticking.
  6. Serve: Ladle the curry ramen into bowls. Top each serving with halved soft boiled eggs, additional sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy the rich, comforting flavors.

Notes

  • You can adjust the amount of red curry paste based on your preferred spice level.
  • Soft boiled eggs can be prepared ahead to save time—cook for 6-7 minutes in boiling water, then cool and peel.
  • For extra richness, you may add a splash of coconut milk before serving.
  • Make sure to brown the beef well to enhance the depth of flavor in the broth.
  • Leftovers can be stored in an airtight container and reheated gently on the stovetop.

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Find it online: https://a-tale-of-two.com/slow-cooker-curry-ramen-with-beef-recipe/