Spicy Short Rib Noodle Soup

This Instant Pot Spicy Short Rib Noodle Soup transforms tough cuts of beef into melt-in-your-mouth tender morsels swimming in a rich, aromatic broth alongside chewy noodles. The combination creates the ultimate comfort food that satisfies deep cravings while still feeling somewhat virtuous with its veggie additions.

I first created this recipe during a particularly brutal winter storm when I couldn't leave the house for days. The pantry was getting sparse but I had frozen short ribs and this soup was born from necessity. Now my family requests it regardless of weather whenever comfort food cravings strike.

Ingredients

• Bone-in beef short ribs: Provide incredible richness to the broth and become fork tender after pressure cooking. Look for pieces with good marbling for the best flavor.
• Gochujang or sambal oelek: Brings the signature spicy kick that defines this soup. Fresh containers have brighter flavor than ones sitting in your fridge for months.
• Fish sauce: Might smell strong but adds incredible depth to the broth. A high-quality brand like Red Boat makes a noticeable difference.
• Beef broth: Forms the foundation of the soup. Use low-sodium versions to control salt levels yourself.
• Fresh ginger and garlic: Create the aromatic base that makes this soup so fragrant. Always use fresh instead of powdered for this recipe.
• Ramen or udon noodles: Contribute the perfect chewy texture. Avoid overcooking them for the best eating experience.
• Baby bok choy: Adds a pleasant crunch and nutritional boost. Select small tender heads for the sweetest flavor.

Step-by-Step Instructions

Sear the Short Ribs:

Season short ribs generously with salt and pepper making sure to cover all sides. Heat your Instant Pot on Sauté mode until hot then add oil. Place the ribs carefully in the pot allowing each side to develop a deep brown crust before turning about 2 to 3 minutes per side. This crucial step creates the foundation of flavor for the entire soup. Remove ribs and set aside.

Build the Broth Base:

Add chopped onion garlic and ginger to the hot pot with the remaining oil and fond from the ribs. Sauté for 2 minutes until fragrant but not browned. The aromatics should soften slightly and become translucent. Stir in gochujang soy sauce rice vinegar fish sauce chili flakes and brown sugar scraping up all the delicious browned bits from the bottom of the pot. This deglazing step incorporates all the caramelized flavors back into your broth.

Pressure Cook:

Return the seared short ribs to the pot and pour in the beef broth ensuring the ribs are mostly submerged. Lock the Instant Pot lid securely and set to High Pressure for 45 minutes. This transformative cooking period breaks down the tough collagen in the short ribs turning them utterly tender. Once cooking completes allow natural pressure release for 10 to 15 minutes then carefully release any remaining pressure.

Shred and Strain:

Remove the short ribs from the broth and transfer to a cutting board. While still warm shred the meat off the bones discarding bones and large pieces of fat. The meat should pull apart effortlessly. For a refined presentation strain the broth through a fine mesh sieve to remove any small bits though this step is optional if you prefer a more rustic soup.

Cook Noodles and Finish:

Set the Instant Pot back to Sauté mode and bring the broth to a gentle boil. Add your chosen noodles and mushrooms if using and cook according to package instructions usually 3 to 5 minutes. During the last minute stir in the shredded short rib meat and bok choy or spinach cooking just until the greens wilt. Taste and adjust seasoning with additional salt soy sauce or chili oil as needed.

This soup has literally saved my sanity during long work weeks. I often make a double batch on Sunday shredding all the meat but keeping the noodles separate. Then I portion it into containers for quick lunches that feel special rather than sad desk meals. The gochujang is truly the secret weapon here bringing complex heat that regular hot sauce could never match.

Storing and Reheating

Store leftover soup in airtight containers in the refrigerator for up to 4 days. For best results keep the noodles separate from the broth as they continue to absorb liquid and can become mushy. When reheating warm the broth until steaming then add the noodles during the last minute just to heat through. The short rib meat actually improves after a day as the flavors continue to develop.

Ingredient Substitutions

No short ribs available? Chuck roast cut into 2-inch chunks works beautifully as an alternative though cooking time may need slight adjustment. For a gluten-free version substitute rice noodles and ensure your soy sauce is gluten-free or use tamari instead. Veggie lovers can bulk up the soup with additional mushrooms carrots or snow peas added during the final cooking stage.

Serving Suggestions

While delicious on its own this soup becomes a feast when served with traditional Asian soup accompaniments. Offer small dishes of kimchi sliced jalapeños bean sprouts and extra chili oil at the table for everyone to customize their bowl. A simple cucumber salad dressed with rice vinegar makes a refreshing side to balance the rich hearty soup. Cold beer or hot green tea both pair wonderfully depending on your mood.

The Spice Factor

The beauty of this recipe lies in its adaptability to your personal spice tolerance. For those sensitive to heat reduce the gochujang to one teaspoon and omit the chili flakes entirely. Spice enthusiasts can double the chili components and add a dollop of chili oil when serving. Remember that the spiciness will intensify slightly as the soup sits especially overnight so consider this when seasoning.

Frequently Asked Questions

→ How can I make this soup less spicy?

To reduce the spiciness, use less gochujang or substitute with a milder chili paste. You can also skip the chili flakes and add a touch of sugar or coconut milk to balance the heat.

→ Can I use a different type of meat?

Yes, you can substitute short ribs with beef chuck, oxtail, or even pork ribs. Adjust the cooking time depending on the cut to ensure tender results.

→ What are some noodle alternatives?

Ramen, udon, or rice noodles work well in this soup. You can also try soba noodles or even zucchini noodles for a lighter option.

→ Can this soup be made vegetarian?

Yes, replace the beef short ribs with mushrooms or tofu. Use vegetable broth instead of beef broth, and skip the fish sauce for a fully vegetarian option.

→ What are the best garnishes for this soup?

Popular toppings include green onions, cilantro, soft-boiled eggs, lime wedges, and a drizzle of chili oil for added spice. Sesame seeds and crispy shallots also add great texture.

→ How do I make the broth richer in flavor?

Add a spoonful of miso paste, peanut butter, or a splash of coconut milk for extra richness and depth. Let the soup sit for a day—the flavors will develop even more!