Slow Cooker Pork Ramen Bowls slow simmered in a rich, flavorful broth with shiitake mushrooms and fresh garnishes. These homemade ramen bowl are easy to make and perfect for cozy weeknight dinners.
Slow Cooker Pork Ramen
What's better than takeout-quality ramen bowls made at home? This recipe has all of the umami qualities of classic ramen bowls, and will become a weeknight staple. The base is tender pork, ramen noodles, soft-boiled eggs, and mushrooms, which is only half of the magic. The other half is the garnishes, which add fresh, fiery, and flavorful top notes.
Feel free to switch up the ingredients to fit your preferences. You can use chicken in place of pork, and use whichever veggies you have on hand. I also love to toss in peppers, chiles, and cubes of tofu.
How to Make Ramen in the Crockpot
If you feel intimidated by the idea of homemade ramen, I totally get it. However, in traditional slow cooker fashion, the process is super simple. And this recipe does not require you to hit 10 different stores for esoteric ingredients. I chose to buy a few items at my local Asian market because they're cheaper, however everything can be found at your local grocery store.
Or, if you order groceries off Amazon, here are the products I recommend:
- Hoisin, which is known as Chinese BBQ sauce for its deep, rich flavor. It's made with soybean paste, garlic, chilies, vinegar, and sugar.
- Black sesame seeds for a rich, nutty garnish.
- Lastly, if you can't find fresh ramen at your local grocer, these dried organic ramen noodles are the next best thing.
As with any ramen soup, the magic is the broth. This is why I find it best suited for the slow cooker. Once you allow the flavors to really marry and develop, you can turn ordinary broth into a robust, full-bodied soup. Plus, the amount of aromatics in this soup will invigorate every one of your senses and leave nothing to be desired except another bowl.
Now, let's talk toppings. Like most things in life, the more the better. The essentials are cilantro and sliced green onion, which add cooling freshness. Another necessity is kimchi, which adds briny, probiotic-packed goodness. Other optional garnishes include black sesame seeds, lime juice, and a soft boiled egg. All of these toppings add so much flavor and texture, and some authentic flare.Now grab a spoon and some chopsticks, and dive in!
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Crock-pot Recipes to Try:
Hoisin BBQ Chicken Tacos with Asian Slaw
Peanut BBQ Pulled Pork Sandwiches with Thai Ginger Slaw
Chicken and Eggplant Red Curry
Chipotle Berry Chicken Sandwiches
Slow Cooker Pork Ramen Bowls
- 2 tablespoon olive oil
- 1 2 lb pork loin boneless roast
- 1 onion peeled and halved
- 4 cups chicken broth
- 4 cups water
- 2 tablespoon soy sauce
- 1 tablespoon Hoisin
- 6 oz shiitake mushrooms stems removed, roughly chopped
- 2 teaspoon freshly grated ginger
- 1 tablespoon lemongrass paste
- 2 garlic cloves minced
- 12 oz uncooked fresh ramen or Chinese noodles
- 2 teaspoon black sesame seeds
- 1 large bunch cilantro
- 2 green onions thinly sliced
- 1 lime sliced into wedges
- Optional toppings: soft boiled eggs sliced red chili pepper, spicy kimchi
- Heat oil in a large skillet over high. Cook pork 3 minutes per side, until slightly brown. Transfer to a slow cooker coated with cooking spray. Lower heat to medium and add onion, cut side down. Cook ~5 minutes, until charred. Transfer to slow cooker.
- Add broth, water, soy sauce and Hoisin to slow cooker. Cover and cook on LOW for 7 hours.
- Remove pork from slow cooker and place on a cutting board. Let rest for 5 minutes before using 2 forks to shred. Discard excess fat.
- Strain liquid from slow cooker through a fine sieve into a bowl. Discard all solids (including onions). Return liquid to slow cooker.
- Increase heat to HIGH. Add mushrooms, ginger, garlic and lemongrass to slow cooker, cover and cook for 30 minutes.
- Add noodles and shredded pork to slow cooker and cook, covered, for 5 minutes.
- To assemble: ladle ramen into bowls and top with soft boiled eggs, cilantro, sliced green onion, a squeeze of lime juice and sprinkle of sesame seeds.
My family loves this recipe! Huge hit in our house, the only thing I adjusted for our taste was more lemongrass, more ginger and no mushrooms. Other than that, love the recipe and highly recommend it.
Hi Morgan--I'm so happy to hear that! Thank you for taking the time to leave recipe notes and a review!
I have made this recipe a few times with my family - my college and high school age kids, my parents - and everyone loves it. I let them add their own garnishes, and it's so easy. Very delicious. I will keep making this whenever I can for a soup night!
I’m going to try this but I will definitely add some pork neck bones and trotters. I love to make ramen but it is an all day job. It would be nice to do it in the Crock Pot.
Has anyone tried this with crock pot on high for shorter amount of time?
I LOVE Ramen!! I also assumed I would screw it up if I made it at home but this sounds pretty easy. Thank you!