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4.3 from 57 votes

Short Rib Ramen Soup

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!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 846 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  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

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

Nutrition Information

Serving 1g Calories 846kcal (42%) Carbohydrates 36g (12%) Protein 55g (110%) Fat 53g (82%) Saturated Fat 20g (100%) Polyunsaturated Fat 31g Trans Fat 3g Cholesterol 222mg (74%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 846

% 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.