Can you think of anything better than a bowl of Short Rib Ramen Soup when you’re not feeling your best? Featuring tender short rib chunks, ramen noodles and a rich broth, it is sure to warm your body, heart and soul!

If you love Asian cuisine, make sure to ask check out my Thai Tom Kha Soup and Korean Bibimbap.

A bowl of short rib ramen soup topped with eggs, scallions, cilantro, bean sprouts and toasted sesame seeds.

The best ramen soup recipe!

This is definitely not the kind of ramen I grew up eating. 

It wasn’t until I moved to NYC and went to one of those popular ramen shops that I truly experienced real ramen. And it was only then that I understood the obsession and the huge lines around the block.

But the good news is: you don’t have to line up outside a tiny trendy restaurant in Manhattan to eat amazing ramen soup. You can easily make it at home, for way less money, producing equal (or better) results!

Now, this is not the kind of ramen soup that takes a pot of boiling water and 3 minutes. It requires more work than that, but – believe me – it is so worth it!

In fact, I am so certain that you will love it, that I highly recommend you double the recipe. That way, you can freeze the short ribs and broth for when you need a meal that will lift your spirits!

Ingredients to make noodle soup.

Grocery List

WHAT YOU’LL NEED TO BUY:

  • Short ribs, boneless – 1.5 pounds
  • Chicken broth – 1 carton or 4 cups homemade
  • Mirin – 1 bottle
  • Sweet onion – 1 large
  • Garlic – 4 cloves
  • Ginger – 1 small root
  • Ramen noodles – 4 packages

PANTRY ESSENTIALS:

Ingredients I assume you already have at home. But, if not, make sure to grab them at the store!

  • Vegetable oil
  • Sesame oil
  • Salt
  • Pepper
  • Red pepper flakes
  • Soy sauce

What is mirin and what can you use if you can’t find it?

Mirin is a subtly sweet and tangy rice wine, very popular in Japanese cuisine.

Similar to sake, but with a higher sugar and lower alcohol content. Because of its sweetness, it pairs really well with soy sauce.

Chances are you won’t be able to find true mirin (“hon mirin“) at your grocery store. However, if you see a bottle labeled “aji-mirin” (which translates to “tastes like mirin”), that will work just fine!

You can also find both hon mirin and aji mirin online!

If you prefer to substitute it to something you already have at home, you could use dry sherry or marsala wine. Sake, dry white wine or rice vinegar would work too, but you will might need to add a pinch of sugar or a bit of honey to balance the sourness.

Toppings for ramen.

Ramen toppings

Half the fun of making homemade ramen soup is to top it with whatever your heart desires! There are no rules, and I’ve even seen people add American cheese, so you can get creative with whatever you have on hand.

Here are a few popular toppings for ramen:

  • Sliced scallions
  • Bean sprouts – cooked or raw
  • Hard or soft boiled eggs
  • Ajitama (marinated soft boiled egg)
  • Toasted sesame seeds
  • Cilantro
  • Spinach
  • Bok choy
  • Mushrooms
  • Seaweed
  • Miso paste
  • Menma (fermented bamboo shoots)
  • Pickled ginger
  • Corn kernels
Ramen noodles

How to make Short Rib Ramen Soup

I am a huge fan of dishes that cook low and slow, filling my home with the most amazing smells. That’s why I tend to prefer cooking things like short ribs in my Dutch oven.

That being said, this recipe can be easily adapted for the Instant Pot or the Slow Cooker. I’ll include the instructions for that below.

As for cooking the ramen noodles, I’ve seen a few recipes saying that you can add them straight into the broth. Boiling the ramen in the broth can result in gummy noodles, so I recommend to cook them separately, in boiling water, and drain before combining with the broth and meat.

Recommended tools and equipment: Dutch Oven, large pot, colander.

Step by step instructions on how to make short rib ramen soup.

Here’s how I make this ramen soup recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Prepare the short ribs and broth

  • Brown short ribs on all sides. Reserve.
  • Sauté the onions. Add the garlic, ginger and red pepper flakes, and sauté until fragrant.
  • Deglaze the pot with mirin. Add the soy sauce and chicken broth.
  • Return short ribs to pot. Cook for 1.5 to 2 hours or until the short ribs are very tender.
  • Shred the short ribs into chunks. Taste the broth and add 2 cups of water if needed.

Step 2: Cook the noodles

  • Cook the ramen noodles in boiling water according to package directions. Drain and run under cold water to stop the cooking.

Step 3: Assemble the noodle bowls

  • Divide the noodles and short ribs between 4 bowls. 
  • Ladle on the hot broth.
  • Top each bowl with desired toppings and drizzle the sesame oil.
Olivia’s Tip: Since I’m not a fan of soggy noodles, I like to cook them for 30 to 60 seconds less than what the package asks for. They will get softer once combined with the hot broth.

Instant Pot Instructions

  1. Heat up your Instant Pot on Sauté mode. Once it says HOT, add the vegetable oil. Working in batches, add the seasoned short ribs and brown each side, about 3-4 minutes per side. Remove and reserve.
  2. Add more oil if needed, then add the onions. Sauté until almost browned. Then, add the garlic, ginger and red pepper flakes and sauté for a minute, until fragrant.
  3. Add the mirin and deglaze the pot, scrubbing the stuck brown bits off the bottom with a wooden spoon. Let it cook until reduced by half.
  4. Pour the soy sauce and chicken broth. Add the short ribs (and juices) back to the pot.
  5. Close the Instant Pot and set it to manual high pressure function. Cook for 45 minutes, followed by 15 minutes natural release.
  6. Remove the short ribs onto a plate and shred into chunks.
  7. Add 2 cups of hot water to the broth.
  8. Cook the noodles separately. Drain and run under cold water to stop cooking.
  9. Assemble the bowls and serve with toppings.

Slow Cooker Instructions

  1. Heat the oil in a large skillet, over medium high heat. Brown the seasoned short ribs on all sides and transfer them to the slow cooker.
  2. Add onions to the skillet, adding more oil if needed. Sauté until almost browned. Add garlic, ginger and red pepper flakes and sauté until fragrant, about 1 minute.
  3. Pour the mirin and deglaze the skillet, scraping the brown bits from the bottom of the pan. Transfer everything to the slow cooker.
  4. Pour the soy sauce and chicken broth over the short ribs in the slow cooker.
  5. Cover and cook on low for 6 to 8 hours (4 hours on high) or until the meat is very tender. Shred the short ribs and reserve.
  6. Add 2 cups of hot water to the broth, if needed.
  7. Cook the noodles separately. Drain and run under cold water to stop cooking.
  8. Assemble the bowls and serve with toppings.
A close up shot of a ramen soup bowl.

Can I make short rib ramen soup ahead of time?

You can make the short ribs and broth up to 4 days ahead and reheat when ready to serve.

To reheat, place the meat and broth back in a large Dutch oven or heavy bottomed pot and reheat on medium-low until steaming hot.

Then, cook the noodles separately and assemble the individual ramen bowls with toppings.

Can I freeze it?

The short ribs and broth can be frozen, in a freezer bag or airtight container, for up to 3 months. 

I like to freeze them in single portions so we can eat whenever we are craving a tasty noodle bowl!

Just thaw overnight in the fridge and then reheat on the stove until boiling. All that’s left to do is cook some noodles and assemble the bowls.

A bowl of ramen noodles with beef.
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
Short Rib Ramen Soup

Short Rib Ramen Soup

Yield: 4
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Can you think of anything better than a bowl of Short Rib Ramen Soup when you’re not feeling your best? Featuring tender short rib chunks, ramen noodles and a rich broth, it is sure to warm your body, heart and soul!

Ingredients

  • 1.5 pounds boneless short ribs, cut into 2-inch pieces
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 large sweet onion, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 teaspoon grated fresh ginger
  • 1/3 cup mirin
  • 2/3 cup low-sodium soy sauce
  • 4 cups chicken broth
  • 2 cups water
  • 4 packs of dried ramen noodles
  • 2 teaspoons toasted sesame oil
  • Optional toppings: soft boiled eggs, sliced green onions, raw (or cooked) bean sprouts, cilantro and toasted sesame seeds.

Instructions

  1. Season the short ribs with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy bottomed pot, over medium-high heat, until shimmering. Add the short ribs, working in batches if necessary, and brown on all sides, about 2-3 minutes per side. Remove and reserve.
  3. Add the onions and sauté until beginning to brown, about 3-4 minutes. Stir in the garlic, ginger and red pepper flakes. Cook until fragrant, about 1 minute.
  4. Pour in the mirin to deglaze the pot. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. Cook until the mirin has reduced to half.
  5. Pour the soy sauce and chicken broth. Bring to a boil. Once boiling, add the short ribs (and juices) back into the pot.
  6. Cover, lower the heat to a simmer, and cook for 1.5 to 2 hours or until the short ribs are very tender. You can skim off the fat that rises to the top.
  7. Remove the short ribs onto a cutting board and shred into large chunks.
  8. Add the water to the broth. Taste and adjust seasoning if needed.
  9. Bring a large saucepan full of water to a boil, over high heat. Add the ramen noodles and cook according to package directions. Drain and run under cold water to stop cooking.
  10. Assemble the bowls by placing the noodles and meat, and pouring the broth. Then, drizzle them with sesame oil and top with the desired toppings.
  11. Serve immediately!

Notes

Make ahead:

The short ribs and broth can be made up to 4 days ahead and refrigerated. When ready to serve, remove the solidified fat from the surface and reheat on the stove until boiling. Cook the noodles and assemble the bowls.

Freezing:

Freeze the short ribs and broth for up to 3 months. Freezing in individual portions makes it convenient for when the craving strikes!

Instant Pot and Slow Cooker:


Please read the post for instructions.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 846Total Fat: 53gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 222mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 55g

Nutritional values are approximate, please use your own calculations if you require a special diet.

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