Cooking this beef ramen in your slow cooker is as easy as pie — or should I say, sopa de fideo? Here’s how to bring this dish to life:

1. Begin by seasoning the beef cubes with salt and pepper. In a large skillet, heat the sesame oil over medium-high heat. Sear the beef cubes until browned on all sides, about 5 minutes. This step locks in the flavors and gives the beef a beautiful crust.
2. Transfer the seared beef to your slow cooker. Add the beef broth, soy sauce, garlic, ginger, onion, carrots, mushrooms, miso paste, and fish sauce. Stir to combine all ingredients.
3. Set your slow cooker to low heat and let it cook for 7-8 hours. If you’re in a hurry, you can set it to high for 4-5 hours, but I find that slow and steady wins the flavor race every time.
4. About 30 minutes before serving, add the ramen noodles and baby spinach to the slow cooker. Stir well to ensure the noodles are submerged in the broth.
5. Once the noodles are tender, taste the broth and adjust the seasoning with more salt or soy sauce if necessary.
6. Ladle the ramen into bowls, garnish with sliced green onions and sesame seeds, and serve immediately. Enjoy this moment of culinary bliss, knowing you’ve created something wonderful with minimal effort.

Remember, cooking is all about intuition and joy. Like my abuela taught me, don’t be afraid to trust your senses and adjust as needed.