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Slow cooker curry ramen for weeknights: tender beef, silky broth, easy finish Pinterest recipe pin

Slow Cooker Curry Ramen with Beef

A comforting slow-cooked beef curry broth finished with springy ramen noodles, soft-boiled eggs, and quick fresh toppings for restaurant-style texture at home.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 4 servings
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chuck roast trimmed and cut into 2-inch cubes
  • 1 tablespoon neutral oil vegetable or canola
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon mild chili flakes optional
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 cup low-sodium beef broth for deglazing
  • 4 cups low-sodium beef broth
  • 1 cup canned coconut milk full-fat or light
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch + 2 tablespoons cold water optional slurry
  • 12 ounces fresh ramen noodles
  • 4 large eggs
  • 2 scallions thinly sliced, for garnish
  • 2 cups baby spinach or bok choy blanched
  • 1 tablespoon toasted sesame oil optional
  • 1 lime cut into wedges (optional)
Optional toppings
  • 1 tablespoon chili oil optional
  • Fresh cilantro chopped (optional)

Equipment

  • 1 6-quart slow cooker
  • 1 Large pot for boiling noodles
  • 1 12-inch skillet for searing
  • 1 Wide sauté pan for concentrating broth

Method
 

Prepare and sear the beef
  1. Trim excess fat from the chuck roast and cut into 2-inch cubes; season lightly with salt and pepper and sear in batches in a hot skillet with 1 tablespoon oil until browned on all sides, about 2–3 minutes per side; transfer to the slow cooker.
Build the curry base
  1. In the same skillet, cook the diced onion 4–5 minutes until softened, add garlic and ginger and cook 30 seconds, then stir in curry powder, coriander, turmeric, and chili flakes and cook 30 seconds; deglaze with 1 cup beef broth and scrape up browned bits; pour skillet contents into the slow cooker.
  2. Add 4 cups beef broth, coconut milk, soy sauce, tomato paste, brown sugar, and bay leaves to the slow cooker; cover and cook on LOW 6–8 hours or HIGH 3–4 hours until beef is fork-tender.
Finish the broth
  1. Remove beef with a slotted spoon and shred with two forks; skim excess fat from the broth and transfer 3–4 cups to a wide sauté pan; simmer 6–10 minutes to concentrate the flavor, then whisk in cornstarch slurry if desired and return concentrated broth to the slow cooker; taste and adjust seasoning.
Noodles and eggs
  1. Bring a large pot of salted water to a boil and cook the fresh ramen noodles 1–2 minutes or until just tender; drain and rinse briefly under hot water to stop cooking.
  2. For soft-boiled eggs, carefully lower eggs into gently boiling water and cook 6 minutes; transfer to an ice bath for 5 minutes, then peel and halve.
Assemble
  1. Divide noodles among 4 bowls, ladle hot broth and shredded beef over the noodles, top each bowl with a soft-boiled egg half, sliced scallions, blanched greens, a drizzle of sesame or chili oil, and a lime wedge if using; serve immediately.

Notes

Cook noodles separately and add them just before serving to avoid sogginess. Skim excess fat from the broth before finishing to keep the soup from tasting greasy. If you prefer a thicker broth, reduce a cup or two of broth in a sauté pan or use the small cornstarch slurry listed above.