This slow cooker ramen soup recipe was inspired by and partially adapted from Crate and Barrel. We’ve stripped out the unnecessary ingredients and made a simpler version for your cooking pleasure.
If you’re looking for some Ramen-spiration, we highly recommend checking out the article above. If you’re more of a TV person, then watch The Mind of A Chef’s episode on Ramen.
What happens when you combine a slow cooker and Ramen soup?
Probably the trendiest and most delicious home-cooked meal that you can make these days! In the winter, it’s hard to find something more satisfying than a gigantic bowl of soup with enough food in it to be considered a meal in and of itself.
Check out this slow cooker ramen recipe tonight, and you surely won’t be disappointed! Let us know in the comments section below what other things you like to make in your slow cooker at home.
Prep Time: 25 minutes
Cook Time: 6-8 hours in a slow cooker on low
- 2-3 pounds pork shoulder roast (or butt)
- 2 tbs olive oil
- 4 cups chicken broth
- 1/4-1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 tablespoon chili paste – be careful here, it’s strong!
- Juice of 1 lime
- 1 tablespoon sriracha
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 3 packs Ramen noodles, seasoning packets discarded
- 1/2 cup fresh cilantro chopped
- 4 eggs
- 1/2 cup shredded carrots
- 1/2 cup green onions
- Turn slow cooker on to low heat.
- Add 2 tbs olive oil to a medium sized pan and brown the pork for 5-6 minutes.
- Add chicken broth, soy sauce, vinegar, hoisin, ginger, garlic, chili paste, lime, sriracha, black pepper and cilantro to the slow cooker.
- Add the full pork piece into the slow cooker, cover and let cook for 6-8 hours, mixing occasionally.
- Remove pork from the broth and shred into bite-sized pieces.
- Add 3 packs of ramen noodles into the slow cooker and allow them to cook for 5-7 minutes.
- In a small saucepan, soft boil 4 eggs.
(DDF Tip: Soft boiling is a technique very similar to hard boiling, but for a shorter time period. It should leave the yolks slightly runny.) Let eggs cook in their shell in boiling water for 6-7 minutes. Once finished, carefully remove the eggs from their shell.
- Use a ladle to add the broth and noodles into a bowl. Add pork, shredded carrots and sliced green onions.
- Cut one soft boiled egg into two halves and add to the top of the soup bowl.
- Serve hot and enjoy!