I was traveling last week so I am behind on EVERYTHING, but I wanted to put up a quick recipe since it has been a few weeks. It is another Pinch of Yum recipe, and when this Instant Pot Spicy Short Rib Noodle Soup popped up in my Pinterest feed a few weeks ago, I knew I would try it, even though we don’t eat beef very often and the temperatures have been in the 90’s lately. 😉 I think it has fully cemented my love of my Instant Pot!
We miss Asian food a lot, and this soup felt like something we would get in Hong Kong or Japan. It came together really quickly, but tasted like I had worked on it all day. Yay for that! 😂
I forgot to write the weight of the short ribs I needed on my shopping list, so I was probably closer to 1.5 or 2 lbs with the bones in, but we had enough meat and broth for two meals for the two of us. I added two packets of ramen the first day, and then reheated the leftover broth and meat mixture (we ate all the noodles) with two more ramen packets the second day. (You will not use the seasoning packets that come with the ramen.)
I also made a six minute soft boiled egg, which I split and added half of to each of our bowls for a bit of color and extra flavor. (Boil water in a small saucepan. Gently lower in an egg with a soon. Let the egg simmer in the water for 6 minutes. Transfer egg to bowl of iced water. When cool enough to touch, peel in bowl or under running water.)
If you don’t have an Instant Pot, there are instructions to make this on the stove, but I highly, highly recommend getting a pressure cooker if you don’t have one yet! Here is the link to the recipe again so you can make this ASAP!
P.S. Soup is eaten year round in Asia, so don’t feel like you need to wait for a chilly day for this one! 🍜😉
