Some recipes just wrap you in warmth the moment you take your first bite, and this short rib ramen is one of them. Imagine deeply flavored broth that’s been infused with beef, ginger, and soy sauce… tender short ribs that practically melt as soon as your chopsticks touch them… and chewy noodles soaking up every drop of that savory goodness!
Why You’ll Love This Recipe
- Deep, rich flavor in less time: Pressure cooking allows the short ribs to release all their flavor into the broth in just 30 minutes.
- Tender, fall-off-the-bone beef: The short ribs become melt-in-your-mouth tender.
- Customizable toppings: Add your favorite ramen toppings – mushrooms, bok choy, tofu, soft-boiled eggs, or even corn and scallions.
- Perfect for cozy nights in: Whether it’s chilly outside or you’re just craving a comforting bowl, this ramen delivers every time.
Optional Toppings & Variations
One of the best things about ramen is how customizable it is. Try adding:
- Corn for sweetness
- Scallions or green onions for a fresh, sharp bite
- Nori (seaweed) for that classic ramen shop touch
- Chili oil or chili paste if you like it spicy
- Sesame seeds for extra texture
You can also make this recipe your own by experimenting with different types of noodles, adding miso paste to the broth for depth, or using chicken thighs if you don’t have short ribs.
Light, Nourishing & Full of Flavor
This ramen hits the sweet spot between rich and refreshing. The broth has depth without being oily, the noodles add heartiness, and the fresh vegetables brighten everything up. It’s the kind of meal that comforts you like a hug but still leaves you feeling light and energized afterward!
While many ramen recipes rely on heavy, fatty broths, this version keeps things fresh and balanced. The broth is built with beef short ribs, ginger, onion, soy sauce, and chicken broth – simple ingredients that infuse the soup with rich flavor without making it greasy. Skimming the broth (or chilling it overnight to remove fat) keeps it clean and smooth.
The bok choy, shiitake mushrooms, and tofu bring freshness and texture, while the soft-boiled egg adds creaminess without heaviness. The result is a deeply satisfying bowl that warms you up but doesn’t sit heavy – perfect for lunch or dinner!
Cozy Instant Pot Short Rib Ramen
Ingredients
For the Broth:
- 1.5 lbs beef short ribs
- 1 2-inch piece fresh ginger, peeled
- 4 cups chicken broth
- 4 cups water
- 1/3 cup soy sauce
- 1 tbsp white miso paste (optional, stirred in after pressure cooking)
For the Toppings:
- 3 cups shiitake mushrooms sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 10 oz ramen noodles about 4 servings
- 1 cup firm tofu cubed (optional)
- 3 cups baby bok choy trimmed
- 4 soft-boiled eggs optional
Instructions
- Cook the Broth: Add short ribs, ginger, chicken broth, water, and soy sauce to the Instant Pot. Cook on High Pressure for 30 minutes, then let it naturally release for 10 minutes.
- Sauté Mushrooms: In a skillet, sauté mushrooms with olive oil and soy sauce for 5 minutes until softened. Set aside.
- Finish the Broth: Switch the Instant Pot to Sauté mode. Let the broth simmer for a few minutes, skimming off any fat. If using white miso, whisk it in now to add a subtle umami boost.
- Add Noodles, Bok Choy & Tofu: Add the ramen noodles directly into the simmering broth along with the bok choy and tofu. Cook for 2–4 minutes, or until the noodles are tender and the bok choy is bright green.
- Assemble & Serve: Divide the noodles, short ribs, mushrooms, bok choy, tofu, and broth into bowls. Top with soft-boiled eggs if desired. Serve immediately.
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