Asian Beef Noodle Soup

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Serves 6 to 8

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: To make Asian-style beef and noodle soup in the slow cooker, we’d need a way to add lots of flavor without a laundry list of ingredients. Spicy ginger and aromatic onions and garlic lent bold, rich flavor to store-bought beef broth. For hearty bites of beef without any prep work, we chose sirloin steak tips over traditional cuts like chuck roast, which required trimming and cutting into pieces. Flavorful ramen noodles needed just a few minutes on high to become tender. For freshness and crunch, we stirred in edamame and water chestnuts at the end and simply let the soup sit until everything was heated through. Be sure not to overcook the ramen noodles or else they will become mushy. See the sidebar that follows the recipe.

2	cups chopped onions
3	tablespoons grated ginger
2	tablespoons minced garlic
1	tablespoon toasted sesame oil
8	cups beef broth
2	tablespoons soy sauce
1½	pounds sirloin steak tips, trimmed
	Salt and pepper
2	(3-ounce) packages ramen noodles, seasoning discarded
1	cup shelled frozen edamame
1	(8-ounce) can sliced water chestnuts, rinsed

1. Microwave onions, 2 tablespoons ginger, garlic, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth and soy sauce. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Using large spoon, skim excess fat from surface of soup.

3. Stir ramen noodles into soup; cover, and cook on high until tender, 4 to 8 minutes. Stir in shredded beef, edamame, water chestnuts, and remaining 1 tablespoon ginger and let sit until heated through, about 5 minutes. Season with extra sesame oil, salt, and pepper to taste. Serve.