Crockpot Beef Ramen with Vegetables Recipe

If you’re craving a comforting bowl of homemade ramen that doesn’t require standing over a stove for hours, you’re going to love this Crockpot Beef Ramen with Vegetables Recipe. It’s my go-to when I want that rich, savory broth and tender veggies without all the fuss. Plus, it’s packed with ground beef and fresh ingredients that make it feel wholesome and satisfying. Seriously, this slow cooker ramen hits all the cozy notes while being super easy to put together—perfect for busy days or casual dinners at home.

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Ingredients You’ll Need

The ingredients in this Crockpot Beef Ramen with Vegetables Recipe come together to create layers of flavor and texture. From the lean ground beef to the fresh veggies and umami-rich broth, each component plays an important part. Let me share a few tips on picking the best versions for your bowl.

• Lean Ground Beef: I like using lean to keep the dish lighter without sacrificing flavor—plus less grease to drain.
• Green Onions: The white parts sauté with the beef for sweetness, and the green parts add a fresh pop at the end.
• Garlic: Minced finely so it blends well into the beef and broth without overpowering.
• Cole Slaw Mix: A great shortcut that gives you a crunchy combo of cabbage and carrots without extra chopping.
• Shredded Carrots: I usually add extra carrots for sweet earthiness and vibrant color.
• Low-Sodium Chicken Broth: Important for a rich but controlled sodium level; you don’t want it too salty.
• Low-Sodium Soy Sauce: Adds that deep umami flavor without overwhelming saltiness.
• Toasted Sesame Oil: A little goes a long way here for nuttiness that makes the broth special.
• Rice Vinegar: Balances the richness with a bright tang.
• Honey: Just a touch to round out the sharpness with gentle sweetness.
• Fresh Ginger: Grated fresh ginger brings a lively zing—skip the powdered stuff if you can.
• Ramen Noodles: Use the fresh or dried ramen noodle cakes—but toss the seasoning packets since we’re making our own broth.
• Frozen Shelled Edamame: Adds protein and a bit of bite once tossed in near the end of cooking.

Variations

I love making this crockpot beef ramen my own, and I think you’ll enjoy having fun with it too! It’s a very adaptable recipe that plays well with what you have on hand or your dietary preferences.

• Make it Spicy: I often add a spoonful of chili crisp or fresh sliced jalapeños to the broth for a fiery kick that my husband adores.
• Swap the Meat: Ground turkey or chicken also work wonderfully, especially if you want something lighter.
• Vegetarian Version: Try tofu or tempeh instead of beef, and use vegetable broth in place of chicken broth.
• Add More Veggies: Mushrooms, snap peas, or bok choy can sneak in extra nutrients and texture—just throw them in towards the end of cooking.

How to Make Crockpot Beef Ramen with Vegetables Recipe

Step 1: Brown the Beef and Aromatics

Heat up a medium skillet over medium-high heat and spritz it with cooking spray to keep things lighter. Toss in the lean ground beef along with the white and light green parts of the green onions and your minced garlic. Cook it all, breaking up the beef with a spoon, until it’s nicely browned and no longer pink—about 6-7 minutes. This step builds the flavor base, so don’t rush it or skip it. Once cooked, transfer everything to your slow cooker to keep the flavors locked in.

Step 2: Combine the Veggies and Seasonings

Next, add the cole slaw mix, shredded carrots, chicken broth, soy sauce, toasted sesame oil, rice vinegar, honey, and freshly grated ginger straight into the slow cooker with your beef base. Give it all a good stir so everything starts mixing and infuses. The vegetables will soften while the broth thickens and deepens in flavor.

Step 3: Slow Cook Until Tender and Bubbly

Put the lid on and cook on LOW for about 4 hours or on HIGH for 2 hours, until your veggies are tender and the sauce is bubbling up with delicious savory goodness. The slow simmer really draws out the flavors combining the sweet, salty, and tangy components beautifully.

Step 4: Add Edamame and Noodles

Time to add in the frozen shelled edamame, and then nestle the ramen noodle cakes right into your slow cooker. If the noodles aren’t fully covered, just spoon some of that meaty veggie goodness on top to help them cook evenly. Pop the lid back on, crank the slow cooker to HIGH, and let it cook for another 15-30 minutes, stirring occasionally to separate the noodles. Keep an eye on the noodles—they should be tender but not mushy.

Step 5: Finish with Fresh Herbs and Serve

Stir in the green parts of the green onions along with fresh cilantro right at the end for that irresistible fresh hit. This bright finish really elevates your Crockpot Beef Ramen with Vegetables Recipe and makes it restaurant-quality inviting. Serve hot with your choice of garnishes—I’ve got some suggestions coming up!

How to Serve Crockpot Beef Ramen with Vegetables Recipe

Garnishes

I’m a sucker for toppings that bring extra brightness and texture. Fresh cilantro and sliced green onions always make their way onto my bowls. Sometimes I drizzle hot honey or Sriracha for a sweet-heat combo, and sesame seeds add a subtle crunch. If you’re feeling adventurous, chili crisp is my secret weapon for that irresistible umami-spicy finish.

Side Dishes

This Crockpot Beef Ramen with Vegetables Recipe is hearty enough to stand on its own, but I love pairing it with simple sides like steamed dumplings or a crisp cucumber salad to lighten the meal. An easy seaweed salad also complements those umami flavors perfectly without stealing the show.

Creative Ways to Present

For dinner parties or special occasions, I’ve served this ramen in individual rustic bowls layered with toppings arranged artfully—like little piles of sliced green onions, a sprinkle of sesame seeds, and a soft-boiled egg halved on top. It’s simple but makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and refrigerate them for up to 3 days. The noodles soak up a lot of broth during storage, so sometimes I store the broth and noodles separately to keep the texture just right.

Freezing

I’ve frozen the brothy beef and vegetable mixture successfully but avoid freezing once the noodles are added—the texture doesn’t hold up as well. Freeze the broth in portioned containers and thaw overnight for quick meals later.

Reheating

Reheat gently on the stove or in the microwave, adding a little water or broth to loosen the noodles as needed. Stir carefully to keep the noodles intact and refreshing the garnishes just before serving brings the meal back to life.

FAQs

Final Thoughts

I absolutely love how this Crockpot Beef Ramen with Vegetables Recipe comes together with minimal effort but maximum flavor. It’s been a game changer on my busiest days when I still want a filling, comforting meal without a ton of cleanup. Plus, the homemade broth blows those instant packets out of the water—way fresher, healthier, and more satisfying. If you give this recipe a try, I’d bet you’ll find it quickly becomes one of your favorite slow cooker dishes too. Cozy up with a bowl and enjoy every slurp!

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