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Slow Cooker Curry Ramen with Beef

A big bowl of curry ramen noodles is a meal we want to eat all year round. It’s flavorful and filling–with meat, vegetables, and soft boiled eggs in a rich and savory broth.

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a bowl of slow cooker curry beef ramen topped with soft boiled eggs with a spoon and chopsticks
Photography by Gayle McLeod

Could This Curry Ramen BE Any More Flavorful?

This beef curry ramen recipe is a super satisfying meal that becomes intensely flavorful and deliciously tender after five and a half hours in the slow cooker. While you might conjure a lighter, broth-based soup when you’re craving a bowl of ramen noodles, this rich coconut curry base is a delightful alternative. It’s got ginger and lime for bright notes, and soy and fish sauce for an umami punch, and a kiss of sweetness with brown sugar and coconut milk. The red curry paste delivers with a touch of mellow heat.

all the ingredients for slow cooker curry beef ramen prepped and in prep bowls on the counter
chuck roast cut into 3 in pieces, seasoned with salt, being browned in vegetable oil in a skillet
broth mixture made with coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar
coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar in a pan with browned roast

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How To Make The Best Curry Ramen Noodles With Beef

  1. This bowl of curry ramen is all about the tenderness of the beef. Start by browning it in a large skillet and then transfer the meat to the slow cooker pot.

  2. You’ll slow cook the beef for five hours in stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce and brown sugar. It’s worth every single minute.

  3. Remove beef from the crock pot and shred with a fork, discarding any large pieces of fat.

  4. Add the bok choy, mushrooms and green onions to the slow cooker. Cover and cook for 15 minutes. Add in dried ramen along with beef, cover and cook for 15 minutes.

  5. Divide the ramen amongst six bowls and serve topped with a soft boiled egg cut in half and a generous sprinkle of green onions.

broth mixture made with coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar
cooked beef being removed from a slow cooker with tongs to be shredded and put back into the curry sauce
bok choy, green onions and mushrooms being added to a slow cooker with curry sauce
shredded beef and dried ramen being added to a slow cooker with curry sauce

What Is Curry Ramen?

We mentioned that you’re likely familiar with the broth-based ramen which is popular at restaurants, and is the tonkotsu style ramen. It’s a deeply flavored soup that is made by slow-cooking pork and seasonings. The curry ramen base is also super popular, and provides a completely different and equally delicious noodle-eating experience. With a coconut milk and curry paste base, it’s just texturally very different from the classic pork ramen. We like to think of it as more of a slurp than a sip, and the slow cooked beef, bok choy, and mushrooms add plenty of goodies to this delicious Japanese style curry ramen recipe.

Slow Cooker Curry Beef Ramen made with beef, ramen, mushrooms and bok choy in a slow cooker with a ladle

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Slow Cooker Curry Beef Ramen made with beef, ramen, mushrooms and bok choy in a slow cooker
a bowl of slow cooker curry beef ramen topped with soft boiled eggs with a spoon and chopsticks

A Little Bit Of Chop Chop, And Lil Bit Of Time In The Pot, It’s Getting Hot In Here!

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Slow Cooker Curry Ramen with Beef

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  6 hrs 45 min
  • Calories: 526

Ingredients

  • 1 (2½- to 3-pound) chuck roast, fat trimmed, cut into 3-inch pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 6 cups chicken stock
  • 1 (12.5-ounce) can coconut milk, shaken
  • 1 tablespoon red curry paste, plus more to taste
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon grated ginger
  • 2 garlic cloves, grated
  • 1½ tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 heads baby bok choy, halved
  • 4 ounces shiitake mushrooms, sliced
  • ¼ cup sliced green onions, plus more for serving
  • 2 (4-ounce) packages dried ramen noodles
  • 6 soft boiled eggs, halved, for serving
  • Toasted sesame seeds, for serving

Method

  1. Season the beef all over with the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 15 minutes total.

  2. Meanwhile, in a slow cooker, whisk together the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the beef to the slow cooker. Cover and cook on high for 6 hours on low for 8 hours, until the beef is very tender.

  3. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

  4. Add the bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes, or until the bok choy is nearly tender. Add the ramen and shredded beef, cover and cook until the ramen is tender, about 15 minutes.

  5. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.


Make in the Instant Pot

  1. Set the Instant Pot on the ‘Sauté’.

  2. Season the beef all over with salt. Heat the oil in the Instant Pot. Once the oil is glistening, working in batches, add beef and cook until browned on all sides, about 15 minutes total. Transfer the beef to a plate.

  3. Discard the fat in the Instant Pot before adding the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce and brown sugar. Whisk to combine. Transfer the beef back to the Instant pot, submerging it into the liquid.

  4. Secure the lid and set to ‘Pressure Cook’ for 35 minutes. Allow the steam to naturally release for 10 minutes, before manually releasing the remaining steam.

  5. Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.

  6. Set the Instant Pot to ‘Sauté’, add the bok choy, mushrooms and green onions. Let simmer for about 3-5 minutes or until the bok choy is nearly tender.

  7. Add the shredded beef and bring to a boil. Add the ramen and cook until tender, about 5 minutes.

  8. Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.

Nutrition Info

  • Per Serving
  • Amount
  • Calories526
  • Protein56 g
  • Carbohydrates14 g
  • Total Fat23 g
  • Dietary Fiber1 g
  • Cholesterol161 mg
  • sodium1909 mg
  • Total Sugars6 g

Slow Cooker Curry Ramen with Beef

Questions & Reviews

Join the discussion below.

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  • Tracey

    Any special type of Ramen noodles

    Any ramen will do! Hope you enjoy!

  • Erin

    Are we supposed to cook the beef for 15 min per batch? How many batches? Or is it it 5 min per batch if you have 3 batches. Should we be cooking each batch, longer or shorter than that? 3 min?

    Hi Erin, it will take about 8 minutes per batch to get it browned all around. You're not cooking it all the way through just browning the outsides. So total time really depends on how many batches your pan can handle. Hope this helps!

  • Afton McNierney

    Hi! Is the nutritional info for 1/6 the recipe?

    Yes, exactly!

  • Sylvia Garratt

    Will this freeze well

    Should freeze fine, hope you enjoy!

  • Gary L Moore

    I could not find Baby Bok Choy. Would one regular Bok Choy be enough?

    We like to use at least 9 ounces of bok choy but if you don't have quite that much it will still be fine, it can't ruin the recipe. Hope you enjoy!

  • Erin Hasler

    This ramen is phenomenal! I don’t normally leave reviews but my son and husband were freaking out over how delicious it is. The rich depth of flavor in the broth is unbelievable. 10/10

    Thanks so much Erin, we are thrilled you all loved it! Thanks for taking the time to let us know you enjoyed it.

  • Hadley

    Really delicious! I followed the recipe initially, only substituting the curry paste with gochujang, and felt like it was really lacking in flavor at the end so I doubled all of the seasonings/aromatics and added chili oil and it turned out really flavorful and delicious! Definitely making again and adding more greens.

    Gochujang is just chili paste where as curry paste has other spices included which makes it much more flavorful but we are happy to hear you knew how to add flavor when using the gochujang. Happy you loved it and want to make it again. Thanks Hadley!

  • Maria Freeman

    Excellent! Done it twice!

    Thanks Maria, we are so happy you love it!

  • Cassie Ender

    Amazing! You won't regret it.

    Thanks Cassie!

  • Dorothy White

    Holy moly this was amazing! And relatively easy! I confess I doubled the curry paste..slightly regretted it but easily solved with some extra coconut milk. Didn’t have shiitakes and my Instacart brought regular bok Choy vs baby..used portabella shrooms and just chopped the bok Choy. SO good, don’t skip the soft boiled egg. (Easily done in an air fryer btw!). Hubs is on his second bowl. Definitely will be making this regularly!

    Thanks Dorothy, so glad you loved it!