HUMANS! Let's make us some ramen...IN DA SLOW COOKA. Shall we?
This recipe was my first time ever. Previous to this attempt, it was straight up packets of 25-cent ramen, boiled on the stovetop or bowls of $12 ramen, served in the strip mall up the road from our home.
Don't get me wrong. Ramen, in all it's forms is glory. But swinging between a two-pence version and a ten-buck version can give a girl's wallet whiplash.
And so, out came the slow cooker and in went all of the most glorious ingredients.
Not the least of which is coffee.
Because when I really started thinking about how sad I was that coffee consumption must end everyday around 2pm, the truth of such seemed so unfair.
Plus, coffee broth? AREYOUKIDDINGME?
Like, why is there beef broth, chicken broth, veggie broth...but no coffee broth?
Take heart. Now there is.
This pretty lil' ditty starts with a quick browning of beef roast in a pan. You can skip this step if you're feeling lazy. Sometimes lazy just happens.
Into the crockpot it goes, with coffee, ginger, garlic, broth and a few other fancy thingamigs.
Yes, I am a professional.
Many moons later, the beef will be cooked and tender. And you'll toss the ramen noodles right into the crockpot. Because you're gonna need your stove for soft-boiling eggs and frying up crispy sweet potato swirls.
And here now, I must warn you that the last 20 minutes of this recipe are pretty active. Pull out your workout gear. You'll be hopping between pots and sweating with proper kitchen cardio.
But I've walked you step-by-step through in the recipe below. So you'll survive. Just pony up and know it's worth every single slurpy little bite of this glorious glory.
COFFEEEE BROTH. Amen.
Slow Cooker Coffee-Ginger Ramen with Crispy Sweet Potato
4 servings | 8 hours
- 3Tbsp + 6 Tbsp coconut oil
- salt and pepper to taste
- 1 Tbsp Chinese Five Spice
- 1 lb beef roast
- 2 Tbsp sesame oil
- 3 Tbsp cup soy sauce
- 1/2 cup cold brew coffee
- 2 packs ramen noodles
- 4 cups beef broth*
- 1 Tbsp fresh grated ginger
- 4-6 cloves garlic, very finely chopped
- 4 eggs
- 1 sweet potato
- 1 jalapeño
- 1 bunch scallions
In a large skillet, heat 3 Tbsp coconut oil over medium heat. Generously salt and pepper beef roast, rub with Chinese Five Spice, as well. Brown in hot oil. Transfer to a 3-4 qt slow cooker.
Add sesame oil, soy sauce, coffee, ramen flavor packets (reserve the noodles for later) broth, ginger and garlic to the crockpot. Cover and cook on high 4-6 hours or on low 6-8 hours, until the meat is very tender and can be pulled apart with a fork. Gently remove beef with tongs. Cover with foil and place in a warm oven or warm location on your countertop until ready to serve.
Add ramen to the crockpot. Turn heat to high, cover and cook for 7-12 minutes, just until the noodles are tender.
Meanwhile, begin boiling a small pot of water. Drop eggs in water, allow to cook 4-5 minutes. Transfer immediately into an ice bath.
Heat 6 Tbsp of coconut oil in a large skillet. Peel and julienne (or spiralize) the sweet potato, slice the jalapeño. Brown with pork belly skillet until golden and crispy. (I just fried each in their own 'corner' of the skillet, so everything could cook at once. It took a little coordination, but not much. Keep your eye on the jalapeños, they fry quickly.
Fill four large bowls with broth and noodles. Top with shredded beef, sweet potato curls, fried jalapeños and an ample sprinkles of scallions. Just before serving, peel soft boiled eggs, slice in half and serve on top.
*For extra flavor, I prepared my own broth with beef-flavored Better Than Bouillon.
