# What You'll Need:
→ Beef & Aromatics
01 - 1.5 pounds beef chuck roast, cut into chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Broth
06 - 4 cups beef broth (low-sodium recommended)
07 - 3 cups water
08 - 1/4 cup soy sauce (low-sodium if preferred)
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar
→ Noodles & Vegetables
11 - 2 packs fresh ramen noodles (or substitute with egg noodles, about 7-8 oz total)
12 - 1 cup baby spinach
→ Garnishes
13 - 2 green onions, sliced
14 - Soft-boiled eggs (optional, 1 per serving)
15 - Sriracha or chili oil (optional, to taste)
# How to Make It:
01 - Season beef chunks generously with salt and freshly ground black pepper on all sides.
02 - Place seasoned beef in the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the beef.
03 - Pour in beef broth and water. Add soy sauce, sesame oil, and brown sugar. Stir gently to distribute flavors evenly.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef is fork-tender and easily shreds.
05 - About 10 minutes before serving, cook ramen noodles according to package directions in a large pot. Drain well and set aside.
06 - Remove lid and use two forks to gently shred beef directly in the slow cooker, incorporating it with the cooking liquid.
07 - Stir in baby spinach and let it wilt for 2-3 minutes until just tender.
08 - Divide cooked noodles among serving bowls. Ladle shredded beef, broth, and spinach over the noodles.
09 - Top with sliced green onions and halved soft-boiled eggs if using. Drizzle with Sriracha or chili oil to taste.
