About this recipe
Authentic ramen soup takes days to prepare, but here we use the Instant Pot to speed up the broth. A few shortcut methods create an unbelievably rich soup in just over an hour.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Instant Pot.
Keywords
can you cook ramen in the Instant Pot, how to cook, recipes, noodles, easy
Serves 4
1/ 8
Combine beef short ribs, broth, soy sauce, ginger, garlic and scallion whites in an Instant Pot. Set Instant Pot to Pressure Cook high for 1 hour, affix lid and set to sealed. Allow to pressure cook for one hour; naturally depressurize for 20 minutes. (While broth pressure cooks, accomplish steps 2-4 and cook noodles.)
2/ 8
Bring 3 quarts of water to a boil in a four-quart sauce pan. In a metal mixing bowl, cover dried shiitakes with 2-cups boiling water; cover bowl with plastic wrap, allow mushrooms to rehydrate 30 minutes.
3/ 8
Return water to a boil, with a slotted spoon, carefully add eggs; boil 7 minutes. Remove from water, plunge in ice water to stop them from cooking further. Cool eggs 10 minutes, peel shells from eggs, return to ice water, set aside.
4/ 8
Remove mushrooms from water, reserving mushroom water. Thinly slice mushrooms, set aside. Thinly slice greens of scallions, set aside.
5/ 8
Once Instant Pot has released pressure, remove lid and carefully remove short ribs using tongs. Short ribs should be extremely tender. Remove bone from short ribs, slice beef into 1/2-inch-thick slices. Discard bones, set aside beef slices, keep warm.
6/ 8
Strain broth, return to Instant Pot. Set to sauté. Add mushroom water to broth, bring to a simmer, add miso soup mix; whisk to dissolve.
7/ 8
Set Instant Pot to keep warm . Add mirin and peeled eggs to broth; steep five minutes to warm eggs through.
8/ 8
Divide noodles among four bowls, pour broth over noodles. Cut each boiled egg in half, add to bowls. Top each bowl with some sliced scallions, sliced mushrooms and slices of short rib to serve.
