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Easy Crock Pot Ramen

A flavorful and effortless ramen recipe made entirely in the slow cooker. Features a rich soy-ginger broth, tender meat, and curly noodles topped with fresh veggies and a jammy egg.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Broth Base
  • 4 cups chicken broth low sodium preferred
  • 0.5 cup soy sauce
  • 0.25 cup mirin or rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
Meat & Noodles
  • 1 lb pork loin or chicken thighs thinly sliced or whole
  • 3 packs ramen noodles discard seasoning packets
Vegetables & Toppings
  • 1 cup frozen peas
  • 1 cup shredded carrots
  • 2 soft boiled eggs halved
  • 0.25 cup green onions chopped

Equipment

  • Slow Cooker / Crock Pot
  • Small pot (for eggs)
  • Cutting board
  • Knife

Method
 

  1. In the slow cooker, whisk together chicken broth, soy sauce, mirin, brown sugar, sesame oil, ginger, and garlic.
  2. Add the pork or chicken to the liquid. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours until meat is tender.
  3. If using whole chicken thighs, remove and shred the meat, then return to pot.
  4. About 10 minutes before serving, stir in the dry ramen noodles, frozen peas, and shredded carrots.
  5. Cover and cook for 5-10 minutes, checking frequently so noodles do not become mushy.
  6. While noodles cook, boil eggs in a separate pot for 6.5 minutes for a jammy yolk, then ice bath and peel.
  7. Ladle soup into bowls and top with soft boiled eggs and fresh green onions.

Notes

Be careful not to overcook the noodles; they will continue to soften in the hot broth even after the crock pot is turned off.