I developed a Crock Pot Beef Noodle Soup that pairs tender beef with a rich, spicy broth, baby bok choy, and silky noodles, and I include one unexpected ingredient that ties the whole dish together.

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I never expected a bowl called Crock Pot Beef Noodle Soup to make me pause, but this one did. I love how the beef chuck roast becomes silk and the baby bok choy keeps a little snap, like it remembers being fresh.

The broth has a slow burn and deep savory notes that make you keep going back for one more spoonful. I cant promise you wont slurp your noodles loud, but I can promise your family will be curious why this version tastes so layered.

It feels simple but theres a secret to it.

Why I Like this Recipe

– I love how the flavors are deep and cozy, it feels like a big warm hug after a long day, really comforting.
– It makes plenty for leftovers so I can eat it again and again without cooking, saves time and money.
– The kitchen fills with an amazing smell while it cooks and people always ask whats for dinner.
– Even when I’m wiped out it still turns out great cuz most of it is hands off but it still tastes homemade.

Ingredients

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Beef chuck roast: Rich in protein and iron, gives broth hearty depth and silky mouthfeel.
Beef broth: Adds umami and collagen, low calorie base that keeps you cozy and satisfied.
Soy sauce: Salty umami, brings savory balance and some sodium, not much else nutrition wise.
Ginger: Warm, slightly spicy root, aids digestion and brightens the broth flavor.
Shiitake mushrooms: Earthy, meaty texture, adds fiber and B vitamins, deepens umami without fat.
Bok choy: Leafy green, low calorie, gives crunch plus vitamin A and vitamin C.
Noodles: Carbs for comfort and energy, noodles soak up broth making each bite comforting.
Star anise and cinnamon: Warm sweet spices, add subtle sweetness and aromatic depth to the soup.

Ingredient Quantities

2 to 3 lb beef chuck roast, trimmed and cut into 1 to 1 1/2 inch cubes

6 cups beef broth

1/2 cup low sodium soy sauce

1/4 cup Shaoxing wine or dry sherry

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 to 2 tablespoons fish sauce

2 tablespoons brown sugar

1 large onion, thinly sliced

4 garlic cloves, minced

2 inch piece fresh ginger, sliced thin

2 star anise

1 cinnamon stick

4 whole cloves

1 tablespoon toasted sesame oil

1 tablespoon neutral oil, optional

8 ounces dried Chinese egg noodles or rice noodles

6 to 8 baby bok choy, trimmed and halved

8 ounces shiitake mushrooms, sliced

2 carrots, peeled and sliced

2 scallions, thinly sliced for garnish

1 small bunch cilantro, leaves chopped, optional

2 tablespoons cornstarch and 2 tablespoons cold water, optional for thickening

1 to 2 teaspoons crushed red pepper flakes or sriracha, optional

Salt and freshly ground black pepper to taste

Lime wedges for serving, optional

How to Make this

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1. Pat the beef cubes dry and season with salt and pepper. Heat the neutral oil in a skillet over medium high heat and brown the beef in batches so you get nice crusts, about 2 minutes per side. You can skip this if you’re rushed, but searing adds a lot of flavor. Transfer beef to the crockpot.

2. In a bowl whisk together the beef broth, soy sauce, Shaoxing wine or sherry, oyster sauce, hoisin, fish sauce, brown sugar, minced garlic and sliced ginger. Taste for balance now, you can add a bit more soy or fish sauce if it needs salt, or a splash more Shaoxing if it tastes flat.

3. Add the sliced onion, carrots, sliced shiitake mushrooms, star anise, cinnamon stick and whole cloves to the crockpot on top of the beef. Pour the broth mixture over everything. If you like heat add the crushed red pepper flakes or a squeeze of sriracha now.

4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork tender and the carrots are soft. The spices will perfume the broth, so the kitchen will smell amazing, promise.

5. About 20 minutes before serving remove the star anise, cinnamon stick and cloves and discard. Stir in the baby bok choy so it wilts but stays bright and crisp. If you prefer the bok choy softer cook a few minutes longer.

6. Cook the noodles separately according to package directions but stop 1 to 2 minutes before they are fully done so they don’t go mush in the hot broth. Rice noodles can be soaked in hot water until pliable. Drain and set aside.

7. If you want a slightly thicker broth mix the cornstarch with the cold water to make a slurry, then whisk it into the hot soup and let it simmer in the crockpot for 5 to 10 minutes until it thickens a bit. If not, skip this step.

8. Taste and adjust seasoning with salt, pepper, extra soy or fish sauce, a little more brown sugar if it needs sweetness, and the toasted sesame oil for a final pop of flavor. Don’t cook the sesame oil, just stir it in at the end.

9. To serve, divide the partially cooked noodles among bowls and ladle the hot beef, vegetables and broth over them so the noodles finish cooking in the bowl. Garnish with thinly sliced scallions, chopped cilantro if using, and lime wedges on the side for squeezing.

Equipment Needed

1. Crockpot or slow cooker (6 to 8 qt)
2. Large skillet or frying pan (for searing)
3. Large pot (for cooking noodles)
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Medium bowl and whisk (for the broth mix and cornstarch slurry)
8. Ladle and tongs or slotted spoon
9. Colander or fine mesh strainer

FAQ

How long do I cook the beef in the crockpot and what setting should I use?

Cook 8 hours on low for fall apart tender beef, or 4 to 5 hours on high if you’re short on time. Timing can vary with your slow cooker, but you want the meat shreddable with a fork.

Do I need to sear the chuck roast first?

You don’t have to, but searing the cubes in a bit of neutral oil for 2 to 3 minutes per side adds great browned flavor. If you skip it the soup will still be delicious, just slightly less depth.

When do I add the noodles, bok choy and mushrooms so they don’t get mushy?

Add mushrooms and carrots near the start so they soften. Add dried egg noodles about 10 to 15 minutes before serving, rice noodles 5 to 10 minutes before serving, and bok choy in the last 8 to 12 minutes so it stays bright and crispish.

How do I thicken the broth if it’s too thin?

Whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir into hot broth, then cook on high or in a pot on the stove until it thickens, about 5 to 10 minutes. Add a little at a time so it doesn’t get too gloopy.

Can I make this ahead, freeze or reheat it?

Yes. Chill leftovers in the fridge 3 to 4 days. For freezing, leave out noodles and bok choy, freeze broth and beef up to 3 months. Thaw overnight, reheat gently and add fresh noodles and greens when warming.

What can I use instead of Shaoxing wine, and can I cut back on salty sauces?

Dry sherry is the closest swap for Shaoxing. Mirin will work but is sweeter. Use low sodium soy sauce and taste before adding extra salt or fish sauce, you can always add more later.

How do I make it spicier or milder for picky eaters?

For heat add sriracha or red pepper flakes to the pot or let people add it at the table. For less heat omit the chili completely and keep a bottle on the side so each person customizes their bowl.

Crockpot Asian Beef Noodle Soup Recipe Substitutions and Variations

Beef chuck roast: swap for beef short ribs (extra rich and gelatinous), brisket (shreds nicely), or cubed stew meat/chuck when you want cheaper, faster prep — they all make a hearty broth.
Low sodium soy sauce: use tamari for gluten free or coconut aminos for a milder, slightly sweeter, lower sodium option; use equal amounts then taste and adjust.
Shaoxing wine or dry sherry: sub with sake, dry white wine, or mirin diluted with a little water (mirin is sweeter so cut it 1:1 with water).
Dried Chinese egg noodles or rice noodles: swap in ramen, udon, soba, or even spaghetti in a pinch; add them near the end so they don’t get mushy.

Pro Tips

1. Sear the beef, really dry the cubes first and get your pan screaming hot so you get a good crust, dont crowd the pan or the meat will just steam. If youre short on time a quick broil or a very hot cast iron works too, but taking the minute to brown adds way more depth.

2. Contain the whole spices in a little cheesecloth bundle or a tea infuser so you can pull them out cleanly, and taste the raw sauce before it goes in—you can fix salt by adding a little sugar or a splash more acid, and if it tastes flat add a touch more Shaoxing or fish sauce. Toasting the star anise and cinnamon briefly in a dry pan before adding will boost aroma.

3. Handle noodles and greens separately. Undercook noodles by 1 to 2 minutes so they finish in the hot broth and dont turn mushy, and keep some hot broth aside to toss with the noodles first if you want them separated so they dont soak up everything. Wilt bok choy or other quick greens at the end so they stay bright and crisp, and sauteeing the shiitakes first gives better texture and extra umami.

4. Make ahead and fixability hacks: the stew gets better the next day, chill it and skim off solidified fat from the top for a cleaner broth, then reheat gently. If you need to thicken use a cold cornstarch slurry and simmer till glossy, or use arrowroot for a clearer finish; and if freezing, do not freeze the noodles with the broth, freeze only the soup then add fresh or briefly blanched noodles when you reheat.