This Asian-inspired Short Rib Soup with mushrooms and Swiss chard is cozy and hits the spot when you’re craving a comforting soup.
Prep Time: 15 minutesmins
Cook Time: 1 hourhr20 minutesmins
Total Time: 1 hourhr35 minutesmins
Yield: 5servings
Course: Dinner, Soup
Cuisine: Asian
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.