Description
This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup. (Instant Pot or Stove)
Yield: 5servings
Ingredients
5short ribs, about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat
8ouncesshiitake mushrooms, stems removed and sliced
1 1/2inchesginger, peeled, sliced into disks, and smashed
5scallions, 3 whole, 1 chopped for garnish
1/2bunch cilantro, stems separated and leaves chopped
8cupsbeef broth
1teaspoonwhole black peppercorns
3whole star anise
1lbSwiss chard, stems and leaves separated and coarsely chopped
For serving:
lime wedges
crushed red pepper flakes or sriracha
fresh ginger cut into thin matchsticks
Instructions
Instant Pot Method:
- Place the short ribs in the Instant Pot with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- Cover and cook high pressure, 1 hour then natural or quick release.
As it cooks, prep your garnishes and set them aside.
- Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a simmer – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
Ladle the soup into the soup bowls, about 1 3/4 cups.
Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
Stove Top Method: (increase liquid by 1/2 cup):
- Place the short ribs in a large pot or Dutch oven with the mushrooms, ginger, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth.
- Bring to a boil, then cover and cook on low heat until the meat is tender, about 2 hours.
As it cooks, prep your garnishes and set them aside.
- Divide the short ribs and mushrooms into 5 soup bowls, then strain the remaining broth, discard the remaining ingredients.
- Bring the soup to a simmer over high heat – as it heats, add the stems of the Swiss chard and simmer 3 minutes, then add the leaves and cook until bright green, about 2 to 3 minutes.
Ladle the soup into the soup bowls, about 1 3/4 cups.
Garnish with lime wedges, crushed red pepper flakes, ginger sticks, cilantro leaves, and scallions.
Last Step:
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Nutrition
Calories: 206kcal, Carbohydrates: 10g, Protein: 21g, Fat: 9.5g, Saturated Fat: 4g, Cholesterol: 62mg, Sodium: 497mg, Fiber: 3.5g, Sugar: 4g
