Instant Pot Beef Ramen Recipe

Start with Certified Angus Beef short ribs.

Use unsalted beef broth as the base.

Add dark soy sauce to the broth.

Chop green onions, reserving the tops for garnish.

Crush garlic and roughly chop ginger, no need to peel.

Add short ribs, green onion whites, garlic, and ginger to the Instant Pot.

Pour in unsalted beef broth and soy sauce.

Set the Instant Pot to pressure cook for 20 minutes.

While the broth cooks, bring 3 quarts of water to a boil.

Remove 2 cups of boiling water and pour it over 0.5 ounces of dried shiitake mushrooms to rehydrate.

Cover the mushrooms with plastic wrap to keep them submerged.

After 7 minutes, add eggs to the boiling water for soft boiling.

Once 7 minutes is up, plunge eggs into ice water to stop cooking.

Slice green onions for garnish and set aside.

Remove shiitake mushrooms from water and squeeze out excess liquid, then slice them.

Reserve the mushroom soaking liquid for later use.

After the broth has naturally depressurized for 20 minutes, remove short ribs from the Instant Pot.

Strain the broth to remove solids or skim them off.

Set the Instant Pot to sauté and bring the broth to a simmer.

Add reserved mushroom liquid and 0.25 cups of mirin to the broth.

Stir in 2 packets of instant miso soup mix to deepen the flavor.

Reheat soft-boiled eggs in the simmering broth for 5 minutes.

Slice the short ribs against the grain into quarter-inch slices.

Bring water to a boil for the ramen noodles.

Cook ramen noodles according to package instructions, avoiding the curly instant noodles.

Drain noodles well without rinsing and divide among four bowls.

Pour hot broth over the noodles in each bowl.

Add garnishes: sliced shiitake mushrooms, short rib slices, and green onions.

Top with a sheet of nori and cut the soft-boiled egg in half to reveal the yolk.

Sprinkle with Schichimi Togarashi for spice and color.

Equipment Needed

Spice Level: