Short Rib Soup

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

  1. Place short ribs in Instant Pot with mushrooms, ginger, 3 whole scallions, cilantro sprigs, black pepper, star anise, and broth.
  2. Cover and cook at high pressure, natural or quick release after 1 hour.
  3. While it is cooking, prepare your garnishes and set aside.
  4. Divide short ribs and mushrooms into 5 soup bowls, then drain remaining water, discard remaining
  5. 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.
  6. Pour about 1 3/4 cups of the soup into the soup bowls.
  7. 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.

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Keto Recipes

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