Slow Cooker Asian Beef and Mushroom Noodle Soup Recipe

This is the kind of soup I make on days when I want something that feels like it’s been working hard all day, even if I haven’t. You know those slow cooker days where you throw stuff in, walk away, and come back to your house smelling like you accidentally opened a tiny restaurant? That’s this soup.

I remember the first time I made it, it was cold, I was tired, and I wanted noodles in my life but didn’t want to stand over a stove. Beef, mushrooms, ginger, garlic, and a slow cooker felt like a good plan. Eight hours later, the beef was falling apart, the broth was rich and cozy, and I felt like I’d accomplished something without really doing much. My favorite kind of accomplishment.

Why I Keep Making This Dish (The Real Reasons)

• The Slow Cooker Does the Heavy Lifting: I get credit without the effort.
• Deep, Cozy Flavor: Beef broth plus ginger and garlic is basically a warm hug.
• Hard to Ruin: Let it cook longer? Still good. Add extra veggies? Still good.
• Noodle Joy: Soup is great. Soup with noodles is better.
• Perfect for Cold Days: This is sweater weather in a bowl.
• Leftovers Are Even Better: The flavors get friendlier overnight.
• Feels Fancy, Isn’t: Looks impressive. Required very little skill.

Tips I Learned the Hard Way

• Bone-In Is Worth It: The broth gets way more flavor from the bone.
• Low and Slow Wins: Rushing this on high makes the beef less tender.
• Shred the Beef Well: Big chunks are fine, but shredding helps it soak up flavor.
• Don’t Overcook the Bok Choy: Add it near the end so it stays bright and slightly crisp.
• Cook Noodles Separately: Otherwise they drink all your broth and get bloated.
• Taste Before Serving: Some days it wants more soy, some days more heat.
• Ginger Matters: Fresh grated ginger makes a huge difference.
• Spice Is Adjustable: Sriracha is a suggestion, not a rule.

Variations You Can Mess Around With

• Spicy Mood: Add extra Sriracha or chili oil.
• Extra Veggie Version: Toss in carrots, snow peas, or spinach.
• Gluten-Free Swap: Use rice noodles and tamari.
• Lighter Broth: Add more bok choy and mushrooms, less beef.
• Garlic Lover’s Edition: One more clove never hurt anyone.
• Herby Finish: Green onions or cilantro on top.
• Different Mushrooms: Shiitake or oyster mushrooms work great.
• No Radish Crowd: Skip them if you’re not into the crunch.

How To Make The Best Slow Cooker Asian Beef and Mushroom Noodle Soup?

Ingredients

• 2 to 3 pounds bone-in beef roast (blade roast works great)
• 6 cups low sodium beef broth
• 3 tablespoons tamari or low sodium soy sauce
• 3 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 3 teaspoons Sriracha
• 2 tablespoons mirin
• 8 ounces sliced crimini mushrooms
• 4 baby bok choy or 3 large bok choy stalks, chopped into 3-inch pieces
• 6 radishes, thinly sliced
• 12 ounces udon noodles

Instructions

Step 1:
Add the beef broth, tamari, ginger, garlic, rice vinegar, Sriracha, and mirin to your slow cooker and give it a good stir. Nestle the beef roast into the broth and scatter the mushrooms around it.

Step 2:
Cover and cook on low for 6 to 8 hours, until the beef is completely tender and basically falling apart when you look at it.

Step 3:
Lift the roast out, pull the meat off the bone, and shred it. Put the shredded beef back into the slow cooker.

Step 4:
About 10 minutes before you’re ready to eat, add the chopped bok choy and let it soften in the hot broth.

Step 5:
While that’s happening, cook the udon noodles according to the package directions and drain them.

Step 6:
To serve, ladle the soup into bowls, add noodles to each one, and top with sliced radishes if you like a little crunch. Eat immediately while everything is steamy and comforting.

Slow Cooker Asian Beef and Mushroom Noodle Soup Recipe

This Slow Cooker Asian Beef and Mushroom Noodle Soup is a cozy, hands-off meal made with tender shredded beef, savory broth, ginger, garlic, mushrooms, and wilted bok choy, served with soft udon noodles.

Everything simmers low and slow for hours, creating deep flavor with very little effort.

It’s perfect for cold days, meal prep, and anyone who loves a rich, slurpable, comforting bowl of soup that feels like it took all day to make, because it kind of did.

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 6

Calories: 432

Ingredients Method Notes

Ingredients

  

• 2 to 3 pounds bone-in beef roast blade roast works great
• 6 cups low sodium beef broth
• 3 tablespoons tamari or low sodium soy sauce
• 3 teaspoons freshly grated ginger
• 2 cloves garlic minced
• 1 tablespoon rice vinegar
• 3 teaspoons Sriracha
• 2 tablespoons mirin
• 8 ounces sliced crimini mushrooms
• 4 baby bok choy or 3 large bok choy stalks chopped into 3-inch pieces
• 6 radishes thinly sliced
• 12 ounces udon noodles

Method

 

1. Add the beef broth, tamari, ginger, garlic, rice vinegar, Sriracha, and mirin to your slow cooker and give it a good stir. Nestle the beef roast into the broth and scatter the mushrooms around it.
2. Cover and cook on low for 6 to 8 hours, until the beef is completely tender and basically falling apart when you look at it.
3. Lift the roast out, pull the meat off the bone, and shred it. Put the shredded beef back into the slow cooker.
4. About 10 minutes before you’re ready to eat, add the chopped bok choy and let it soften in the hot broth.
5. While that’s happening, cook the udon noodles according to the package directions and drain them.
6. To serve, ladle the soup into bowls, add noodles to each one, and top with sliced radishes if you like a little crunch. Eat immediately while everything is steamy and comforting.

Notes

This is the kind of soup that makes your kitchen smell like you’ve been cooking all day, even if you barely touched it.

It’s warm, rich, a little spicy, and full of slurpy noodles. Not perfect, not fancy, just deeply comforting. Which is really the best kind of food.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Cold Night Dinner: Big bowl, extra noodles, no distractions.
• Lunch the Next Day: Even better after the flavors settle in.
• When Friends Are Over: Looks impressive in deep bowls.
• Sick Day Soup: Warm, soothing, and easy to eat.
• Meal Prep Mode: Store noodles and soup separately, combine later.
• Extra Toppings: Green onions, chili oil, or sesame seeds.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 3 to 4 days.
• Freezer Ready: Freeze the broth and beef without noodles.
• Reheat Gently: Simmer on the stove or microwave slowly.
• Noodles Separate: Always better to add fresh noodles when reheating.
• Flavor Gets Deeper: The ginger and garlic mellow and blend overnight.
• Texture Change: Mushrooms get softer, still delicious.

FAQs (Real Questions People Actually Ask)

Can I use a different cut of beef?
Yes, any tough cut that loves slow cooking will work.

Is this very spicy?
Not really. The Sriracha adds warmth, not fire. Add more if you like heat.

Can I make it on high?
You can, but low and slow makes the beef much more tender.

Do I have to use udon?
Nope. Rice noodles, ramen, or even spaghetti will work.

Can I make it gluten free?
Use tamari and rice noodles.

What if I don’t have mirin?
A little sweetener and rice vinegar can stand in.

Can I add eggs like ramen?
Soft-boiled eggs on top are amazing.

Why cook noodles separately?
So they don’t soak up all the broth and turn mushy.