Start by seasoning the beef with kosher salt. In a large skillet, heat vegetable oil over medium-high heat. Brown the beef in batches for about 15 minutes, then transfer to the slow cooker.

In the slow cooker, combine beef stock, shaken coconut milk, red curry paste, fresh lime juice, grated ginger, grated garlic, soy sauce, fish sauce, and brown sugar. Whisk together until well mixed.

Add the browned beef into the slow cooker, ensuring it’s mostly submerged. Cover and cook on high for 6 hours or low for 8 hours.

Once cooking time is complete, carefully remove the beef using tongs. Shred it with two forks, discarding any excess fat. Return the beef to the broth.

Stir in halved bok choy, sliced shiitake mushrooms, and sliced green onions. Cover and cook on high for an additional 15 minutes.

Stir in dried ramen noodles, ensuring they’re coated in the broth. Cook for another 15 minutes or until noodles are tender.

Ladle the ramen into bowls, top with shredded beef and additional green onions for a burst of freshness.