Ingredients
Equipment
Method
- Place the beef chuck roast into your slow cooker.2 pounds beef chuck roast
- In a medium bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, grated ginger, minced garlic, and star anise (if using). Pour this mixture over the beef in the slow cooker.4 cups beef broth, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, 3 cloves garlic, 1 star anise
- Cover and cook on low for 4-6 hours, or until the beef is fork-tender and easily shreds.
- Once the beef is tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the surface of the broth in the slow cooker if desired.
- While the beef is shredding, bring a large pot of water to a boil. Cook the ramen noodles according to package directions, being careful not to overcook them. Drain well and divide the noodles among serving bowls.1 pound ramen noodles
- While the noodles are cooking, bring a small saucepan of water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a jammy, soft-boiled center. Immediately plunge the eggs into an ice bath to stop the cooking process. Once cooled, peel and halve the eggs.4 large eggs
- Ladle the shredded beef and a generous amount of the flavorful broth over the ramen noodles in each bowl.
- Nestled in the noodles, add the chopped fresh spinach or bok choy. Top each bowl with the halved soft-boiled eggs, sliced scallions, and a sprinkle of sesame seeds.2 cups fresh spinach or bok choy, scallions, sesame seeds
- Offer chili oil or sriracha and lime wedges on the side for guests to customize their ramen.chili oil or sriracha, lime wedges
Notes
Store cooked noodles separately to prevent them from becoming mushy.
Reheat beef and broth mixture on the stovetop or in the microwave. Cook fresh ramen noodles just before serving.
