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A mouth-watering home-cooked masterpiece of crock pot ramen on a worn wooden tabletop, showing rich broth and fresh scallions.

Master the Ultimate Crock Pot Ramen at Home

Create an authentic, mouth-watering Crock Pot Ramen featuring a hearty savory broth, tender slices of pork, wavy noodles, crisp green peas, and a perfectly jammy soft-boiled egg.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Japanese-Inspired
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp vegetable oil For searing the pork.
  • 2 lbs boneless pork shoulder roast Pat dry before searing.
  • 4 cups chicken bone broth Provides a hearty, gelatin-rich base.
  • 0.25 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 3 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 4 portions dried wavy ramen noodles About 12 oz (340g) total.
  • 4 large eggs For the jammy soft-boiled eggs.
  • 0.5 cup frozen green peas
  • 4 stalks scallions Freshly chopped for garnish.

Equipment

  • 1 6-Quart Slow Cooker (Crock Pot) Used for braising the pork and developing the broth.
  • 1 Large Cast-Iron Skillet Crucial for searing the pork shoulder before slow cooking.

Method
 

Step-by-Step Instructions
  1. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork shoulder with salt and pepper, then sear for 3-4 minutes per side until a golden-brown crust forms.
  2. Transfer the seared pork to the slow cooker. Add the chicken bone broth, soy sauce, mirin, sesame oil, minced garlic, and grated ginger. Cover and cook on LOW for 8 hours.
  3. 15 minutes before serving, boil the eggs in water for exactly 6.5 minutes. Immediately transfer to an ice bath for 5 minutes, then peel and slice in half.
  4. Remove the pork from the slow cooker and slice it into thick medallions. Turn the slow cooker to HIGH, add the wavy noodles and frozen peas to the hot broth, and cook for 5-7 minutes until tender.
  5. Divide the broth, noodles, and peas among dark ceramic bowls. Arrange the sliced pork and jammy egg halves on top, then garnish with freshly chopped scallions.

Notes

Do not leave the noodles in the slow cooker on the 'keep warm' setting, or they will become mushy.
Store leftover broth and noodles in separate airtight containers in the refrigerator.