Short Rib Ramen Soup
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
846 kcal
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Course
Main Course
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Cuisine
Asian
Short Rib Ramen Soup
Description
This recipe begins by seasoning boneless short ribs, browning them in a pot with vegetable oil, and then sautéing sliced sweet onion, garlic, ginger, and red pepper flakes until fragrant. Mirin is added to deglaze the pot, scraping up browned bits, and then combined with low-sodium soy sauce and chicken broth to create a rich cooking liquid. The browned ribs return to the pot and simmer gently for 1.5 to 2 hours until very tender.
After slow cooking, the ribs are removed and shredded into large pieces. Additional water can be added to adjust the broth volume and flavor balance. Ramen noodles are cooked separately and then combined with the broth and meat. A drizzle of toasted sesame oil adds a nutty aroma and smooth finish. Optional toppings like sliced green onions, bean sprouts, cilantro, toasted sesame seeds, or soft boiled egg can be arranged for added texture and freshness.
This soup blends tender beef with a savory, umami-rich broth accented by sweet mirin and warming spices, making it a comforting, layered dish. The broth can be prepared in advance and refrigerated or frozen, enabling convenience for later reheating and assembly. Removing excess fat prior to reheating ensures a clearer broth and balanced taste.
The recipe advises on storage by refrigerating for up to 4 days or freezing for up to 3 months, and recommends reheating until boiling before serving.
Ingredients
- 1.5 pounds boneless short ribs cut into 2-inch pieces
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tablespoon vegetable oil
- 1 sweet onion sliced, large
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or to taste
- 1 teaspoon ginger grated fresh
- 1/3 cup mirin
- 2/3 cup soy sauce low-sodium
- 4 cups chicken broth
- 2 cups water
- 4 ramen noodles packs of dried
- 2 teaspoons sesame oil toasted
- egg sliced green onions, raw (or cooked) bean sprouts, cilantro and toasted sesame seeds, soft boiled; optional topping
Instructions
- 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!
Notes
- The short ribs and broth can be made up to 4 days ahead and refrigerated; remove solidified fat before reheating.
- Cook noodles and assemble the soup just before serving to maintain texture.
- Freeze portions of short ribs and broth for up to 3 months for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 846 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 846kcal | 42% |
| Carbohydrates | 36g | 12% |
| Protein | 55g | 110% |
| Fat | 53g | 82% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 31g | 182% |
| Trans Fat | 3g | 150% |
| Cholesterol | 222mg | 74% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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