# What You 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)
# Directions:
01 - Season beef chunks generously with salt and freshly ground black pepper on all sides.
02 - Transfer seasoned beef to the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the beef.
03 - Pour beef broth and water into the slow cooker. Add soy sauce, sesame oil, and brown sugar. Stir gently to distribute ingredients 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 separate pot. Drain thoroughly and set aside.
06 - Remove lid from slow cooker. Using two forks, shred beef directly in the cooker while leaving chunks intact for texture.
07 - Stir baby spinach into the hot broth. Let wilt for 2–3 minutes until just tender.
08 - Divide cooked noodles evenly among serving bowls. Ladle hot beef, broth, and spinach over the noodles.
09 - Top each bowl with sliced green onions and halved soft-boiled eggs if using. Drizzle with Sriracha or chili oil to taste. Serve immediately.
