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Easy Crock Pot Ramen with Pork and Jammy Eggs

A deeply flavorful and incredibly easy ramen recipe made right in your slow cooker. Tender pork, rich savory broth, and perfectly cooked noodles are topped with fresh veggies and a soft-boiled egg for the ultimate comfort food meal with minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Broth Base & Aromatics
  • 4 cups chicken broth or pork broth low-sodium recommended
  • 2 cups water
  • 3 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp oyster sauce optional
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger minced or grated
  • 4 cloves garlic minced
  • 1 cup shiitake mushrooms sliced, fresh or dried
Protein & Noodles
  • 1 lb pork tenderloin or boneless chicken thighs
  • 3-4 packs dried ramen noodles discard seasoning packets
Toppings & Garnish
  • 1 cup frozen peas
  • 0.5 cup shredded carrots optional
  • 4 soft-boiled eggs halved, cooked separately
  • 0.25 cup green onions chopped
  • 0.25 cup fresh cilantro chopped

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Chef's Knife
  • Small pot (for eggs)

Method
 

  1. In a 6-quart or larger slow cooker, whisk together the broth, water, soy sauce, oyster sauce, sesame oil, minced ginger, and minced garlic.
  2. Add the pork tenderloin (or chicken thighs) and sliced mushrooms to the liquid, ensuring the meat is mostly submerged.
  3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the meat is very tender.
  4. Remove the meat from the slow cooker to a cutting board. Let rest for 5 minutes, then slice thinly or shred with two forks.
  5. Switch the slow cooker to HIGH (if not already). Stir in the frozen peas, shredded carrots (if using), and the dried ramen noodles.
  6. Cover and cook for 5-10 minutes more, just until the noodles are tender. Do not overcook.
  7. Return the sliced/shredded meat to the slow cooker. Stir to combine.
  8. Serve immediately into large bowls, topped generously with green onions, cilantro, and halved soft-boiled eggs.

Notes

For the soft-boiled eggs: Boil eggs for exactly 6.5 to 7 minutes, then immediately plunge into an ice bath before peeling to achieve the jammy yolk seen in the photos.