Instructions

Prepare the Slow Cooker:
Place sliced beef in the bottom of the slow cooker.

Make the Broth:
In a bowl, whisk together beef broth, garlic, ginger, miso paste, hoisin, soy sauce, brown sugar, sesame oil, and chili flakes (if using). Pour over the beef.

Cook the Beef:
Scatter the white parts of the green onions over the beef.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is tender.

Add Vegetables:
About 30 minutes before serving, stir in the carrots, bell pepper, and the green parts of the onions.

Cook the Noodles:
Just before serving, boil the ramen noodles according to package instructions (about 3–4 minutes). Drain and rinse briefly to prevent overcooking.

Assemble & Serve:
Divide the noodles into bowls. Ladle the hot broth, beef, and vegetables over the top.
Garnish with sesame seeds, herbs, and extra green onions.

Tips & Variations

Vegetarian Option: Replace beef with tofu or shiitake mushrooms and use vegetable broth.

Meal Prep: Chop veggies and slice beef ahead of time for faster assembly.

Extra Toppings: Add soft-boiled eggs, bean sprouts, or bamboo shoots for variety.

Leftovers: Store noodles and broth separately to avoid sogginess.