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 HIGH for 3-4 hours, until beef is tender.

Add Vegetables:

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

Cook the Noodles:

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

Assemble & Serve:

Divide noodles into bowls. Ladle the hot broth, beef, and veggies over the top.

Garnish with sesame seeds, herbs, and extra green onions.

Tips & Variations
Vegetarian Option: Swap beef for tofu/shitake mushrooms and use vegetable broth.

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

Extra Toppings: Try soft-boiled eggs, bean sprouts, or bamboo shoots.

Leftovers: Store broth and noodles separately to avoid sogginess.
This cozy, flavorful ramen is perfect for busy weeknights—let the slow cooker do the work while you enjoy the delicious results!