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Homemade Short Rib Noodle Soup Recipe

Pho, pronounced ‘fuh’,  is a hearty and comforting soup full of goodness and also has an array of health benefits. It originated in the early 20th century in Vietnam and has become a popular meal in America. The two most commonly known types are beef and chicken and served with hot broth and noodles.

Ease of Making: Easy

Traditionally, pho is cooked with lots of beef bones, extra veggies,  and cooks for a long period of time in order to create the rich broth and cozy blend of flavors that we all love.

For most of us cooking at home, we may not always have the time to make it all from scratch. So here is a version using the Instant Pot as a shortcut. 

The great thing about making pho at home is that you can really make it your own with your choice of noodles, choice of proteins, and pile it on with lots of fresh garnishes such as basil, green onions, freshly sliced white onions, bean sprouts, and lime. 

Meal Prep Tips for Instant Pot Short Rib Noodle Soup

Traditionally, pho is served with super-thinly sliced meat that is placed in the boiling hot broth right before you eat the meal. If you decide to go with this route, it will be easier to thinly slice the protein if you freeze the protein for about 45 minutes in the freezer and then slice it. However, for this recipe, we will be cooking the meat and bones in the Instant Pot with the broth. The bones and flavors from the meat will add to that rich flavor broth that we enjoy from traditional pho.

Pho is traditionally made with thin rice noodles, but if you’re looking for a pantry friendly ingredient, then you can use spaghetti just like in this recipe.

Now the important part of getting the “pho” broth flavor is making sure you use the spices normally used in pho. Star anise, cloves, cinnamon sticks, cardamom, and coriander seeds. Now if you don’t normally use all these ingredients in all your daily cooking and don’t want to waste money on ingredients for a one time use, then be sure to at least have cloves and cardamom in the recipe. 

Lastly, the garnish toppings are what make the soup and make it feel and taste fresh against all the richness from the broth, meat, and noodles. 

Instant Pot Short Rib Noodle Soup

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Prep Time 5 mins
Cook Time 50 mins
Course Main Course
Cuisine Vietnamese
Servings 4

Equipment

  • knife
  • cutting board
  • mallett
  • Instant Pot

Ingredients
  

  • 4-6 pieces short ribs
  • 1/4 cup green onions (diced)
  • 1/2 each white onions (sliced)
  • 3 each whole garlic cloves (peeled)
  • 1 each lemongrass stick
  • 4 oz shiitake mushrooms (sliced)
  • 2 cups bok choy (cut into chunks)
  • 2 each whole fresh basil leaves
  • 1.5 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cardamom powder
  • 1 each whole clove
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 oz dry spaghetti pasta

Instructions
 

  • Place all the ingredients in the instant pot (but not the pasta). (Note: Crush the lemongrass with a mallett prior to placing in the pot. )
  • Close the lid and place the valve in the sealing position. Cook on high pressure setting for 35 minutes
  • Meanwhile, boil pasta according to package instructions. Once cooked, drain and set aside
  • When th beef has finished cooking, let it do a natural release for about 10 minutes before carefully switching the valve to a quick release. Carefully remove the lid.
  • Serve the soup on top of the noodles. Garnish with more fresh basil and other fresh veggies such as bell peppers.

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How to Make Homemade Ramen in Under 20 Minutes

Ramen is easily one of our favorite dishes at PrepYoSelf, especially heading into fall. As the weather cools there’s nothing better than a warm bowl of ramen noodle soup.

Even better, our Easy Shrimp Ramen is loaded with healthy ingredients with powerful benefits like the antioxidants in mushrooms and vitamins in bok choy. Antioxidants can help protect you from free radicals that may cause heart disease and cancer. Cruciferous vegetables like Bok Choy, have also been known to decrease your risk of heart disease. 

Our easy-to-make ramen recipe combines the ease of pre-made broth and the flavors of traditional ramen. This recipe is easy to whip together for any cold day of the week or to make ahead as a grab and go option. 

Ease of Making: Easy

How to Cook Ramen

When it comes to ramen, the broth is everything. You really want to focus on making the ramen broth pack the biggest flavor punch possible. You can do this by combining fresh, flavorful ingredients and letting them simmer together. For this recipe, we use a pre-made chicken or vegetable broth for the sake of time but if you want to make your own ramen broth these are the steps you would take:

How to Make Ramen Broth

Generally, there are three types of ramen broth. One made from the broth of chicken carcasses, one from pork bones (called Tonkotsu), and the last a combination from chicken and dashi stock. 

Steps:

  • Pick your stock base
  • Add in your aromatic root vegetables like ginger, garlic, and green onion
  • Simmer the stock base, root vegetables and cold water for around 3 hours
  • Add your dashi and other ingredients like miso, shoyu or shio

What To Add To Shrimp Ramen

Making your own ramen bowl is truly a customizable experience and can satisfy even the pickiest eaters. While we love ours with green onion, mushrooms and bok choy, you could also add these to spruce up your shrimp ramen:

  • A soft boiled egg 
  • Meats – think lean slices of pork, beef or chicken that will cook quickly but still remain tender. 
  • Vegetables – practically any vegetable can work in ramen. Try it out with broccoli, carrots, or snap peas. 
  • Spices or Hot Sauce – If you want to make your ramen spicy, try adding some sriracha or red pepper to the mix for an added kick. 

Meal Prep Tips for Shrimp Ramen

  1. Storing your ramen – store your prepped broth and noodles separately so the noodles don’t get soggy in the fridge.
  2. Freeze your broth – feel like making a ton of broth ahead? Ramen broth freezes wonderfully. We like using muffin tins to freeze individual portions we can easily grab and heat up in the microwave.
  3. Mix up your toppings – There’s nothing worse in meal prep than the same dish over and over, try new veggies, toppings, and sauce mix each time you make this to switch it up. 

Easy Shrimp Ramen

Our easy-to-make ramen recipe combines the ease of pre-made broth and the flavors of traditional ramen. This recipe is easy to whip together for any cold day of the week or to make ahead as a grab and go option.
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course, Soup
Cuisine Japanese
Servings 2

Ingredients
  

  • 12 oz peeled and deveined shrimp
  • 1/4 cup green onions (diced)
  • 1/2 cup white onions (sliced)
  • 4 oz mushrooms (sliced)
  • 2 cups bok choy (chopped)
  • 3 cups low-sodium chicken broth
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 package ramen noodles (3 oz) (discard flavor packets)
  • 1/4 tsp garlic powder
  • 1 /4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • First, boil the chicken broth in the saucepot and add the soy sauce. Add the ramen noodles and boil for about 2 minutes until it is tender. Remove the ramen from the chicken broth and set it aside in bowls so that it does not continue to cook.
  • Then, add olive oil to a skillet/wok on medium high heat. Saute the green onions and white onions until they soften and turn translucent. Next, add the sliced mushrooms and saute until they soften.
  • Then, add the chopped bok choy and saute until they soften. Season with garlic powder, onion powder, and salt.
  • At the end, add the shrimp and pour in the broth and let it simmer for 2 to 3 minutes until the shrimp fully cooks.
  • Then, pour the soup mixture on top of the ramen noodles. Sprinkle with sesame oil to your liking.

Video

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Chicken and Vegetable Soup

chicken veg soup
Chicken and Vegetable Soup

Chicken and Vegetable Soup

No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • soup pan

Ingredients
  

  • 12 oz chicken breast
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 2 tbsp garlic (minced)
  • 1 cup sliced mushrooms
  • 2 cups baby kale
  • 1 cup butternut squash (diced)
  • 2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 each bay leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Cut the chicken in one inch chunks
  • Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
  • Next, add the chicken, coconut milk, and broth, and seasonings
  • Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
  • After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
  • Simmer for another 10 minutes until the veggies are tender

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