Short Rib Ramen Soup
Servings: 4
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 50 minutes mins
author: Olivia Mesquita
course: Main Courses
cuisine: Asian
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!
- 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.
Season the short ribs with salt and pepper.
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.
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.
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.
Pour the soy sauce and chicken broth. Bring to a boil. Once boiling, add the short ribs (and juices) back into the pot.
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.
Remove the short ribs onto a cutting board and shred into large chunks.
Add the water to the broth. Taste and adjust seasoning if needed.
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.
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.
Serve immediately!
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.
Serving: 1g, Calories: 846kcal, Carbohydrates: 36g, Protein: 55g, Fat: 53g, Saturated Fat: 20g, Polyunsaturated Fat: 31g, Trans Fat: 3g, Cholesterol: 222mg, Fiber: 3g, Sugar: 15g
Author: Olivia Mesquita
Course: Main Courses
Cuisine: Asian