Description
Hearty slow cooker curry ramen blends Japanese comfort with rich, tender beef in a soul-warming broth. Spicy, savory flavors meld together, promising a delightful journey through culinary comfort you’ll savor with each satisfying spoonful.
Ingredients
Scale
Protein:
- 2.5 pounds chuck roast, fat trimmed, cut into 3-inch pieces
- 2 teaspoons kosher salt
Liquid and Flavor Base:
- 6 cups chicken stock
- 1 (12.5-ounce) can coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon red curry paste
- 1.5 tablespoons soy sauce
- 1.5 tablespoons fish sauce
Aromatic and Seasoning Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1 tablespoon brown sugar
Instructions
- Generously coat chuck roast pieces with kosher salt to enhance flavor and promote seasoning absorption.
- Heat vegetable oil in a large skillet over high heat until oil shimmers, creating optimal searing conditions.
- Brown beef in batches, ensuring each piece develops a rich, caramelized exterior, approximately 15 minutes total.
- In slow cooker, combine chicken stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar, whisking until ingredients integrate smoothly.
- Submerge seared beef completely in the aromatic broth mixture, guaranteeing even flavor distribution.
- Cook on high for 6 hours or low for 8 hours until beef becomes incredibly tender and easily pulls apart.
- Extract beef using tongs, meticulously shredding with two forks and discarding any excessive fatty portions.
- Introduce bok choy, mushrooms, and green onions into the slow cooker, cooking on high for 15 minutes until vegetables approach tenderness.
- Reintegrate shredded beef and add ramen noodles, allowing an additional 15-minute cooking period for noodle absorption.
- Artfully portion ramen into serving bowls, garnishing with soft-boiled eggs, fresh green onions, and toasted sesame seeds.
- Serve immediately while broth remains steaming and ingredients retain optimal texture.
Notes
- Adjust the red curry paste quantity to control spice levels, making it milder or more intense based on personal preference.
- Swap chuck roast with chicken thighs or tofu for different protein options, ensuring similar cooking times and techniques.
- Replace bok choy with spinach or kale, and experiment with different mushroom varieties like shiitake or oyster for varied textures and flavors.
- Prepare the beef and broth a day in advance, storing separately in the refrigerator to enhance flavor development and streamline final meal preparation.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 6 g
- Sodium: 1300 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 115 mg