Ingredients
Scale
- 1 lb beef stew meat
- 4 cups beef broth
- 2 packages instant ramen noodles
- 2 soft boiled eggs
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Place beef stew meat, garlic, soy sauce, sesame oil, salt, and pepper into the slow cooker.
- Add beef broth and cook on low for 6-8 hours until beef is tender.
- Remove beef and shred it with two forks, then return to the slow cooker.
- Cook ramen noodles separately according to package instructions, drain, and add to the broth.
- Divide ramen into bowls, top with shredded beef, soft boiled eggs, and sliced green onions.
Notes
- You can add mushrooms or spinach for extra flavor and nutrition.
- Adjust soy sauce for saltiness preference.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 155mg