Description
Instant pot spicy short rib noodle soup delivers a hearty Korean-inspired symphony of bold flavors and tender meat. Rich broth and silky noodles create a comforting meal that will satisfy deep hunger pangs and warm your soul completely.
Ingredients
Scale
- 2.5 lbs bone-in beef short ribs
- 6 cups beef broth
- 68 oz ramen noodles, udon, or rice noodles
- 2 cups baby bok choy or spinach
- 1 small onion, chopped
- 1 cup sliced shiitake or cremini mushrooms
- 4 garlic cloves, minced
- 2 green onions, sliced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste) or sambal oelek
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon oil (sesame or vegetable)
- 12 teaspoons chili flakes or chili oil
- 12 teaspoons brown sugar or honey
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges
- Soft-boiled eggs
Instructions
- Preparation: Season short ribs with salt and pepper. Heat Instant Pot to sauté mode, adding oil to create a rich golden sear on all sides of the meat until deeply caramelized.
- Flavor Foundation: Introduce aromatic onion, garlic, and ginger into the pot. Incorporate gochujang, soy sauce, rice vinegar, fish sauce, chili flakes, and brown sugar, thoroughly scraping the caramelized fragments from the pot’s surface.
- Pressure Transformation: Return seared short ribs to the pot, submerging them in beef broth. Secure the lid and pressure cook on high for 45 minutes. Allow a natural pressure release for 10-15 minutes, followed by a quick release.
- Meat Preparation: Carefully extract short ribs and methodically shred meat from bones, discarding bones and excess fat. Optionally strain the broth to achieve a pristine, clear soup base.
- Noodle Integration: Reactivate sauté mode, adding noodles and mushrooms. Cook until tender, then fold in shredded meat and bok choy or spinach, allowing greens to wilt. Calibrate seasoning with additional salt, soy sauce, or chili oil to enhance flavor complexity.
- Presentation: Elegantly ladle soup into serving bowls. Garnish with fresh green onions, cilantro, a delicately prepared soft-boiled egg, and a vibrant lime squeeze for a final flavor burst.
Notes
- Brown short ribs thoroughly for deep, rich flavor development, ensuring meat caramelizes without burning by maintaining medium-high heat and turning frequently.
- Adjust gochujang and chili flakes based on personal heat tolerance; start with less and gradually increase for balanced, customizable spiciness.
- Remove excess fat from short ribs before shredding to prevent greasy soup texture and create cleaner, more refined taste profile.
- Add noodles towards end of cooking to prevent overcooking and maintain ideal texture, watching package instructions carefully for precise cooking duration.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg