Ingredients
Scale
- 1 lb beef stew meat, cut into strips
- 4 cups beef broth
- 2 packs ramen noodles
- 2 soft-boiled eggs
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Place beef, garlic, soy sauce, sesame oil, salt, and pepper into the slow cooker. Cook on low for 6 hours until beef is tender.
- Remove beef and set aside. Add beef broth to the slow cooker and bring to a simmer.
- Cook ramen noodles separately according to package instructions. Drain and set aside.
- Shred the cooked beef and add to the broth. Continue to simmer for 10 minutes.
- Divide noodles into bowls, top with beef and broth, halved soft-boiled eggs, and sliced green onions. Serve hot.
Notes
- Adjust soy sauce and seasoning for desired flavor balance.
- You can add vegetables like spinach or mushrooms for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg