Ramen

The lazy way to incredible ramen (hint: it involves a slow cooker)

Ramen in a slow cooker was a total revelation for me. Honestly, I didn’t expect it to work this well, but it turns out the slow cooker is the perfect vessel for building deep, rich flavours without hours standing over the hob. It’s basically a flavour spa for noodles.

I love using my slow cooker for more than just stews or spaghetti bolognese (though it does those amazingly too). But when I first tried ramen in it, it felt like a game changer, all that aromatic broth developing slowly through the day while you get on with your life? Yes please.

By the time dinner rolls around, you’ve got this gorgeous, silky soup base infused with garlic, ginger, soy and white miso, with whatever toppings your heart desires. It’s the kind of meal that feels indulgent and restaurant-worthy, but in reality, you just threw everything in a pot and let it do its thing. Plus, if you’ve got a load of packet noodles at the back of your cupboard, it’s the perfect way to turn them into something special.

The slow cooker advantage

Your slow cooker gives the broth the patience it deserves. Letting it cook on high for 4 hours allows all those flavours to meld together beautifully. You’ll end up with a broth that’s rich, savoury and packed with depth, without ever turning on the oven.

Plus, it’s super versatile. You can load it up with shredded chicken, tofu, mushrooms, pak choi, corn, or whatever you fancy. It’s one of those dishes that can be as budget-friendly or fancy as you make it, and it never disappoints.

What to serve on top of your slow cooker ramen

Now, let’s talk toppings. One of my favourites? Soy-marinated eggs. They’re simple to make but look like they’ve come straight out of a ramen bar in Tokyo.

Here’s how to do it:
Hard boil and peel 4 eggs, then place them in a bowl. In a jug, mix together 4 grated garlic cloves, 200ml Japanese soy sauce, 100ml mirin (or rice vinegar), 2–3 teaspoons sesame oil, and a good pinch of chilli flakes. Pour this mixture over the eggs, cover, and pop them in the fridge overnight.

When you’re ready to serve, slice the eggs in half and pop them on top of your ramen. The yolks will be beautifully seasoned, the whites slightly bronzed, and they’ll make your bowl look extra professional, with basically no effort.

The finale

Top your ramen with a sprinkle of spring onions, a drizzle of chilli oil, and a few sesame seeds for that extra oomph. Whether you’re craving a cosy weeknight dinner or want to impress without stress, this slow cooker ramen delivers big flavour, minimal effort, and maximum comfort.

More slow cooker recipes please

For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.

By Poppy Cooks

https://www.poppycooks.com/recipes/ramen/

Warm up with a hearty bowl of pefectly spiced and aromatic ramen. A slow cooker staple to dine out on this autumn.

Serves 4

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Ingredients

Metric Imperial

Metric

2 onions, thinly sliced
Thumb-sized piece of ginger, grated and peeled
4 garlic cloves, grated or crushed
2-4 red chillis, deseeded and thinly sliced, to taste
2 x 280g blocks of firm tofu, drained and cut into 1cm pieces
4 tablespoons white miso paste
4 litres chicken stock
4 x 100g nest instant ramen noodles, including seasoning sachets
1/2 leek or 8 spring onions, shredded
Dark soy sauce, to taste
Your favourite chilli oil, to taste

Imperial

2 onions, thinly sliced
thumb-sized piece of ginger, grated and peeled
4 garlic cloves, grated or crushed
2-4 red chillis, deseeded and thinly sliced, to taste
2 x 10oz blocks of firm tofu, drained and cut into 1cm pieces
4 tablespoons white miso paste
4 litres chicken stock
4 x 3.5oz nest instant ramen noodles, including seasoning sachets
1/2 leek or 8 spring onions, shredded
Dark soy sauce, to taste
Your favourite chilli oil, to taste

Instructions

Add the onions, ginger, garlic, chillies, tofu, miso, stock and noodle seasoning sachets to the bowl of your slow cooker. Put the lid on and cook on high for 4 hours, until the onions have softened.
When the ramen is nearly ready, put the shredded leek or spring onions into a bowl and cover with ice-cold water. This will stiffen them and make them curl up.
After 4 hours, add the instant noodles, to the slow cooker, put the lid on again and cook for another 5-10 minutes, until just cooked.
Divide the ramen between deep bowls, then season to taste with soy sauce and chilli oil. Drain the leek or spring onions and add a handful to each bowl.