Slow Cooker Beef Ramen

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch pieces
• 6 cups homemade beef broth (or store-bought, preferably low-sodium)
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes (optional)
• 8 oz slow cooker ramen noodles
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup baby spinach or bok choy
• Soft-boiled eggs, halved
• Sliced green onions
• Toasted sesame seeds
• Nori sheets
• Sriracha or chili oil (optional)

Instructions

1. Season the beef chuck pieces with salt and pepper, coating all sides.
2. Heat a skillet over medium-high heat, add sesame oil, and sear the beef for about 3-4 minutes on each side until browned.
3. Transfer the seared beef to the slow cooker. Add minced garlic, sliced ginger, soy sauce, miso paste, rice vinegar, and red pepper flakes.
4. Pour the beef broth over the ingredients in the slow cooker and stir gently.
5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
6. About 30 minutes before serving, add sliced mushrooms and ramen noodles to the slow cooker.
7. In the last few minutes, add baby spinach or bok choy until just wilted.
8. Ladle the beef and broth into bowls, topping each with soft-boiled eggs, green onions, sesame seeds, and nori sheets.