Short Rib Ramen Recipes
SHORT RIB RAMEN
Steps:
- Place the short ribs, onion, ginger, chicken broth, water and soy sauce in a multicooker/pressure cooker (such as the Instant Pot). Cover with the valve set to "pressure" and cook on High pressure for 30 minutes.
- Depressurize the pressure cooker; if you have time, allow the pressure cooker to sit and depressurize on its own, this will allow the short ribs even more time to tenderize.
- As the broth cooks, heat the olive oil in a large saute pan. Add the mushrooms and soy sauce, and cook for about 5 minutes, or until wilted. Set aside.
- Bring a large pot of water to a boil. Drop in the noodles and cook for two minutes. Drain the noodles and divide into four large bowls.
- When the pressure cooker is done, open the pressure cooker and let it sit on the simmer function for a few minutes, or until any oil rises to the surface. Use a large spoon to skim the excess fat from the broth. If you have time, the broth can be done the day before or earlier in the day; cool and refrigerate the broth and it will be easier to separate the fat from the broth.
- Drop in the baby bok choy and tofu (if using) and let that simmer for about 4 minutes.
- To serve, spoon the broth over the noodles, placing some short rib, Shiitake mushrooms, bok choy, and tofu in each bowl. Garnish with a soft boiled egg, if using. Serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 21 g, Protein 48 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 270 mg, Sodium 2521 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
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