Instructions

1. 1

   Season the pot roast cubes with salt and freshly ground pepper. In a large skillet, heat over medium-high heat and lightly coat with cooking spray. Sear the beef for approximately 4 minutes, turning to brown all sides evenly. Once browned, transfer the meat to the slow cooker and reapply cooking spray to the skillet.

2. 2

   In the same skillet, introduce the mushrooms and sauté for about 2 to 3 minutes, stirring halfway through until they are nicely browned. Next, add the minced ginger, garlic, and chopped scallions; cook for about 1 minute until fragrant. Move the mushroom mixture to the slow cooker.

3. 3

   Pour the beef broth and soy sauce into the slow cooker; cover and set it to cook on high for 6 hours.

4. 4

   In the final 10 minutes of cooking, incorporate the ramen noodles* and baby bok choy, allowing them to cook until tender.

5. 5

   Dish out the ramen into bowls, garnishing with halved soft-boiled eggs, chopped scallions, sesame seeds, and a drizzle of sesame oil, if desired, along with any additional toppings you choose.

Nutrition Information

Notes & Tips

• *Mixed mushrooms work great for their umami qualities; try using mushrooms like shiitake, maitake or shimeji.
• Additional ramen toppings: Top with chopped kimchi, sweet corn, bamboo shoots, bean sprouts, seaweed snacks, sriracha, sliced jalapeños, or shredded carrots.
• Makes 12 cups.
• Gluten-Free: Use rice ramen noodles for a gluten-free option.
• If using fresh ramen noodles, cook separately and pour soup over them in a bowl.
• To Meal Prep or Freeze: Prepare the soup without the noodles and freeze or refrigerate, otherwise they will soak up the broth and get mushy. When heating up later, cook the noodles as directed and add to the soup.