Crockpot Sriracha Ramen (Exclusive Recipe)


Nourishing homemade broth is mixed with flavorful toppings and warm, comforting noodles in this incredible dish. If you’ve never had a bowl of “real” ramen before, your body will beg you for this crockpot sriracha ramen recipe time and time again! And if you like this slow cooker meal, then you’ll love these crockpot comfort foods to chow down on when you’re sick.

Though this may seem like the stuff of college menu plans, ramen can actually be an incredibly nutritious and soothing meal. It’s a perfect comfort food for when you’re sick, and this crockpot version isn’t just simple—it’s also even better for you than traditional soup.

The secret? This ramen is made the old-fashioned way. As in, the ancestral way. With broth slow simmered for hours from beef bones. This long cooking with pure ingredients pulls the nutrients out of the marrow, imbuing the broth with life-giving vitamins and minerals.

If you’ve never made your own broth, it may seem odd at first. But the flavor and health benefits are absolutely worth the overnight cooking process. Here’s how to get a pot of hearty, healing, utterly delicious, from-scratch ramen in your own kitchen.

Step 1: Beef Bones

Beef Bones

To make this recipe, you’ll need a bag of beef bones. These can typically be found in the freezer section of health food grocers, like Whole Foods.

Step 2: Add to Crockpot

Add to Crockpot

Place the frozen beef bones inside a large crockpot. Add salt and a few seasonings—sliced onion, garlic, ginger, and lime juice made a delicious Asian-inspired base. Cover with water, then place a lid on your crockpot and cook on high for up to 24 hours. Add more water to the crockpot, as needed, to keep the water level high.

Step 3: Ready the Broth

Ready the Broth

Once the broth is ready, remove the lid and allow to cool slightly. Then strain the broth into a large bowl through a fine mesh sieve. This broth can now be frozen or refrigerated for later use. If it gels up once placed in the fridge, that’s a good sign! It means the broth has a healthy dose of gelatin!

Step 4: Add the Udon

Add the Udon

When ready to make ramen, simply boil Udon noodles in the broth, then top with your favorite toppings. Find my recipe below for sriracha crockpot ramen, which takes less than 10 minutes to make once your broth is finished. Sip, slurp, and enjoy as this is one comfort food that tastes delicious all year round!

Crockpot Ramen Bone Broth


  • 2-4 pounds beef bones
  • 10-12 cups water
  • 1 onion, sliced
  • 1 tablespoon sea salt or tamari (soy sauce)
  • 1-inch piece ginger, sliced
  • 5 cloves garlic, smashed
  • Juice of 2 limes

Slow Cooker Sriracha Ramen


Place beef bones, water, onion, and salt in a large crockpot. Cover and cook on high for 10-12 hours, or on low for up to 24 hours. Refill water, as needed, to keep the water level high. Three hours before it’s finished, add ginger, garlic, and lime juice to the crockpot.

Drain broth through a fine-mesh sieve. Discard remnants. Store broth in a mason jar in the fridge, or freeze into ice-cubes for later use in soups and stews. Stores in fridge up to 2 weeks, and in freezer up to 2 months.

Crockpot Sriracha Ramen

Ingredients – Serves 2:

  • 1 tablespoon coconut oil
  • 1 ½ cups tomatoes, diced
  • 2 tablespoons Sriracha
  • 4 cups bone broth
  • 3 ounces soba or udon noodles
  • 8 leaves baby bok choy
  • 2 eggs
  • 2 tablespoons scallions, finely diced

Sriracha Ramen


In a large saucepan, heat coconut oil over medium-high heat. Add tomatoes and stirfry for three minutes, just until the tomatoes soften. Add sriracha, stir, and spoon mixture into a small bowl. Set aside.

Add bone broth to the skillet. Bring to a boil. Add soba noodles and bok choy, cook until softened, about 8-10 minutes. Transfer noodles to two large bowls.  Crack an egg on each side of the remaining broth. Allow to poach just until the egg turns white, about 2-3 minutes. Spoon broth and eggs over noodles. Top with tomato-sriracha mixture. Garnish with scallions. Enjoy!


  • Helen Fang

    Can you do the same with pork bones?