The Best Short Rib Ramen Soup Recipe

If you love Asian cuisine, make sure to ask check out my Thai Tom Kha Soup and Korean Bibimbap.

The best ramen soup recipe!

This is definitely not the kind of ramen I grew up eating. It wasn’t until I moved to NYC and went to one of those popular ramen shops that I truly experienced real ramen. And it was only then that I understood the obsession and the huge lines around the block. But the good news is: you don’t have to line up outside a tiny trendy restaurant in Manhattan to eat amazing ramen soup. You can easily make it at home, for way less money, producing equal (or better) results! Now, this is not the kind of ramen soup that takes a pot of boiling water and 3 minutes. It requires more work than that, but – believe me – it is so worth it! In fact, I am so certain that you will love it, that I highly recommend you double the recipe. That way, you can freeze the short ribs and broth for when you need a meal that will lift your spirits!

Grocery List

WHAT YOU’LL NEED TO BUY:

Short ribs, boneless – 1.5 pounds Chicken broth – 1 carton or 4 cups homemade Mirin – 1 bottle Sweet onion – 1 large Garlic – 4 cloves Ginger – 1 small root Ramen noodles – 4 packages

PANTRY ESSENTIALS:

Ingredients I assume you already have at home. But, if not, make sure to grab them at the store!

Vegetable oil Sesame oil Salt Pepper Red pepper flakes Soy sauce

What is mirin and what can you use if you can’t find it?

Mirin is a subtly sweet and tangy rice wine, very popular in Japanese cuisine. Similar to sake, but with a higher sugar and lower alcohol content. Because of its sweetness, it pairs really well with soy sauce. Chances are you won’t be able to find true mirin (“hon mirin“) at your grocery store. However, if you see a bottle labeled “aji-mirin” (which translates to “tastes like mirin”), that will work just fine! You can also find both hon mirin and aji mirin online! If you prefer to substitute it to something you already have at home, you could use dry sherry or marsala wine. Sake, dry white wine or rice vinegar would work too, but you will might need to add a pinch of sugar or a bit of honey to balance the sourness.

Ramen toppings

Half the fun of making homemade ramen soup is to top it with whatever your heart desires! There are no rules, and I’ve even seen people add American cheese, so you can get creative with whatever you have on hand. Here are a few popular toppings for ramen:

Sliced scallions Bean sprouts – cooked or raw Hard or soft boiled eggs Ajitama (marinated soft boiled egg) Toasted sesame seeds Cilantro Spinach Bok choy Mushrooms Seaweed Miso paste Menma (fermented bamboo shoots) Pickled ginger Corn kernels

How to make Short Rib Ramen Soup

I am a huge fan of dishes that cook low and slow, filling my home with the most amazing smells. That’s why I tend to prefer cooking things like short ribs in my Dutch oven. That being said, this recipe can be easily adapted for the Instant Pot or the Slow Cooker. I’ll include the instructions for that below. As for cooking the ramen noodles, I’ve seen a few recipes saying that you can add them straight into the broth. Boiling the ramen in the broth can result in gummy noodles, so I recommend to cook them separately, in boiling water, and drain before combining with the broth and meat. Recommended tools and equipment: Dutch Oven, large pot, colander. Here’s how I make this ramen soup recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!

Step 1: Prepare the short ribs and broth

Brown short ribs on all sides. Reserve. Sauté the onions. Add the garlic, ginger and red pepper flakes, and sauté until fragrant. Deglaze the pot with mirin. Add the soy sauce and chicken broth. Return short ribs to pot. Cook for 1.5 to 2 hours or until the short ribs are very tender. Shred the short ribs into chunks. Taste the broth and add 2 cups of water if needed.

Step 2: Cook the noodles

Cook the ramen noodles in boiling water according to package directions. Drain and run under cold water to stop the cooking.

Step 3: Assemble the noodle bowls

Divide the noodles and short ribs between 4 bowls. Ladle on the hot broth. Top each bowl with desired toppings and drizzle the sesame oil.

Instant Pot Instructions

Slow Cooker Instructions

Can I make short rib ramen soup ahead of time?

You can make the short ribs and broth up to 4 days ahead and reheat when ready to serve. To reheat, place the meat and broth back in a large Dutch oven or heavy bottomed pot and reheat on medium-low until steaming hot. Then, cook the noodles separately and assemble the individual ramen bowls with toppings.

Can I freeze it?

The short ribs and broth can be frozen, in a freezer bag or airtight container, for up to 3 months. I like to freeze them in single portions so we can eat whenever we are craving a tasty noodle bowl! Just thaw overnight in the fridge and then reheat on the stove until boiling. All that’s left to do is cook some noodles and assemble the bowls.