Ingredients
Scale
- 1 pound beef (chuck roast or brisket)
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 cloves garlic (minced)
- 1 inch ginger (sliced)
- 4 ounces ramen noodles
- Soft-boiled eggs (for topping)
- Fresh greens (e.g., spinach or bok choy for topping)
- Crunchy vegetables (e.g., green onions, carrots for topping)
- Sesame oil (for drizzling)
Instructions
- Place the beef in the slow cooker.
- In a bowl, mix together the beef broth, soy sauce, miso paste, garlic, and ginger. Pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Once the beef is done, remove it and shred it with two forks.
- Cook the ramen noodles according to package instructions.
- Serve the noodles in bowls topped with the shredded beef, soft-boiled eggs, fresh greens, and crunchy vegetables.
- Drizzle with sesame oil and enjoy your cozy meal!
Notes
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the beef and broth over medium heat and cook noodles separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Japanese
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg