Contents
- 5 short ribs, about 4 ounces each with bone or 3 ounces each boneless, excess fat
- 8 ounces shiitake mushrooms, stems removed and sliced
- 1 1/2 inches ginger, peeled, sliced into discs and crushed
- 5 spring onions, 3 whole, 1 chopped, to garnish
- 1/2 bunch coriander leaves, stems removed and chopped
- 8 glasses of broth
- 1 teaspoon whole black pepper
- 3 whole star anise
- 1 lb chard, stems and leaves removed and coarsely chopped
For service:
- lime wedges
- crushed red pepper flakes or sriracha
- fresh ginger cut into thin matchsticks

Instructions
- Place short ribs in Instant Pot with mushrooms, ginger, 3 whole scallions, cilantro sprigs, black pepper, star anise, and broth.
- Cover and cook at high pressure, natural or quick release after 1 hour.
- While it is cooking, prepare your garnishes and set aside.
- Divide short ribs and mushrooms into 5 soup bowls, then drain remaining water, discard remaining
- Return the soup to the Instant Pot and press the “Saute” button to bring the soup to a boil – while it heats add the chard stems and cook for 3 minutes, then add the leaves and cook until bright green, about 2 minutes. up to 3 minutes.
- Pour about 1 3/4 cups of the soup into the soup bowls.
- Garnish with lime wedges, crushed red pepper flakes, ginger sticks, coriander leaves and scallions.
Top of the Stove 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 sprigs, black pepper, star anise, and broth.
- Bring to a boil, then cover and simmer on low heat for about 2 hours, until the meat is tender.
- While it is cooking, prepare your garnishes and set aside.
- Divide short ribs and mushrooms into 5 soup bowls, then drain remaining water, discard remaining ingredients.
- Bring the soup to a boil over high heat – while it heats add the chard stems and cook for 3 minutes, then add the leaves and cook for about 2-3 minutes until they are bright green.
- Pour about 1 3/4 cups of the soup into the soup bowls.
- Garnish with lime wedges, crushed red pepper flakes, ginger sticks, coriander leaves and scallions.