Ingredients
Scale
- 1 pound beef chuck roast, cut into chunks
- 4 cups beef broth
- 2 servings ramen noodles
- 2 soft-boiled eggs
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Place beef chunks, garlic, soy sauce, salt, and pepper in the slow cooker. Cook on low for 6-8 hours until beef is tender.
- Shred the beef and return to the slow cooker. Add beef broth and sesame oil, simmer for 30 minutes.
- Cook ramen noodles separately according to package instructions. Drain and set aside.
- Divide noodles into bowls, top with shredded beef, broth, soft-boiled eggs, and sliced green onions. Serve hot.
Notes
- You can add vegetables like bok choy or mushrooms for extra flavor and nutrition.
- Adjust soy sauce and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg