Description
A comforting bowl of slow-cooked beef ramen noodles with tender beef, savory broth, and fresh spinach.
Ingredients
Scale
- 1 pound beef (such as chuck roast)
- 4 cups beef broth
- 2 cups water
- 2 packs of ramen noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- In your slow cooker, layer the beef, beef broth, water, onion, garlic, mushrooms, soy sauce, and sesame oil. Give it a stir to help mingle those tantalizing flavors.
- Sprinkle salt and pepper generously over the mixture, adjusting according to taste preferences.
- Cover and set to low, allowing it to cook for 7-8 hours.
- About 30 minutes before serving, introduce the ramen noodles and baby spinach to the slow cooker. Stir them gently into the broth, letting them soften and absorb all that savory goodness.
- Ladle into bowls, garnishing with sliced green onions.
Notes
Make-ahead tips: Prep ingredients the night before. Should you wish, try making this dish in an Instant Pot by browning the beef first and then cooking under high pressure for about 45 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 70mg