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:
- 2 Tbsp olive oil
- 1 (2 lb) pork loin boneless roast
- 1 onion, peeled and halved
- 4 cups chicken broth
- 4 cups water
- 2 Tbsp soy sauce
- 1 Tbsp Hoisin
- 6 oz shiitake mushrooms, stems removed, roughly chopped
- 2 tsp freshly grated ginger
- 1 Tbsp lemongrass paste
- 2 garlic cloves, minced
- 12 oz uncooked fresh ramen (or Chinese noodles)
- 2 tsp 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.