Hearty Crock Pot Ramen: Simple Weeknight Comfort (Print Version)
Whip up this easy Crock Pot Ramen for a satisfying weeknight meal. Tender noodles, rich broth, and minimal effort make it a family favorite.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Contains Pork, Contains Gluten (can be GF)
# Ingredients:
→ Main Ingredients
01 -
1.5-2 lbs boneless pork shoulder, cut into 2-3 large pieces
02 -
6 cups low-sodium chicken broth
03 -
4-6 oz instant ramen noodles (discard seasoning packets)
04 -
8 oz shiitake mushrooms, sliced
→ Flavor Boosters
05 -
4 cloves garlic, minced
06 -
1 inch fresh ginger, grated
07 -
1/4 cup soy sauce
08 -
2 tbsp mirin
→ Garnish & Toppings
09 -
4 soft-boiled eggs, halved
10 -
2-3 green onions (scallions), thinly sliced
11 -
1 tsp sesame oil
→ Optional Extras
12 -
1 tbsp neutral oil (for searing pork)
13 -
A handful of baby spinach or chopped bok choy
14 -
Chili crisp, for serving
# Instructions:
01 -
Okay, so this is an extra step, I know, but honestly, it makes the pork for your Crock Pot Ramen taste so much better. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the pork shoulder on all sides until it’s beautifully browned. You're building flavor here, people! I once skipped this when I was rushing, and it just lacked that depth. Trust me on this one.
02 -
Now for the easy part! Place the seared pork shoulder into your slow cooker. Add the chicken broth, minced garlic, grated ginger, soy sauce, and mirin. Give it a gentle stir to combine everything. The smell starts here, people! It's subtle at first, but it promises good things. I always get excited at this point, knowing what deliciousness is coming.
03 -
Cover your crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. This is the "set it and forget it" part of making Crock Pot Ramen. Go live your life! I usually do laundry or chase after the dog. Just resist peeking too much; every time you lift the lid, you lose heat, and that slows down the cooking process. Patience is a virtue here!
04 -
Once the cooking time is up, carefully remove the pork shoulder from the crock pot and place it on a cutting board. It should just fall apart with two forks, like butter! If it's tough, give it more time in the pot. I've definitely had to put it back in for another hour or so before, no shame in that game.
05 -
Return the shredded pork to the broth. Now, add your shiitake mushrooms and instant ramen noodles (without the seasoning packets!). Cover and cook on high for about 10-15 minutes, or until the noodles are tender. This is a quick step! You don't want mushy noodles, trust me. I've made that mistake, and it's just sad.
06 -
Ladle the delicious Crock Pot Ramen into bowls. Top each serving with a perfectly jammy soft-boiled egg, sliced scallions, and a drizzle of sesame oil. The moment of truth! Look at that beautiful bowl. It never looks quite like the restaurant, but it tastes like home, which is better. Enjoy your homemade comfort!
# Notes:
01 -
Don't overcook the ramen noodles; add them at the very end to keep them from getting mushy.
02 -
Store leftover noodles and broth separately to avoid a sad, gluey mess.
03 -
Try adding a dollop of chili crisp for an extra kick—it's a game-changer!
04 -
Taste and adjust your seasonings before serving; sometimes it needs a little extra soy sauce or a pinch of salt.
# Tools You'll Need:
01 -
Slow cooker (Crock Pot)
02 -
large skillet (optional)
03 -
cutting board
04 -
sharp knife
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 30-40g