10 Instant Ramen Hacks

Ingredients

• 2 pieces Instant Ramen Cups (beef flavor or hot & spicy beef flavor, keep seasoning packets)
• 1 pound Beef Shank (cut into 1‑inch chunks; trim excess fat)
• 2 stalks Scallions (white and green parts separated, sliced)
• 1 tablespoon Ginger (minced)
• 2 cloves Garlic (minced)
• 1 small Onion (diced)
• 1 medium Tomato (diced)
• 1 piece Fresh Chili (sliced; adjust to heat preference)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Spicy Bean Paste (Doenjang or Doubanjiang) (fermented bean paste for depth)
• 1 tablespoon Shaoxing Rice Wine (optional, adds aroma)
• 4 cups Water (for pressure cooking broth)
• 1 packet Braising Spice Packet (contains cinnamon, fennel, ginger, cumin, clove; can substitute with individual spices)
• 1 teaspoon Sesame Oil (for finishing drizzle)
• 2 tablespoons Vegetable Oil (for sautéing)
• ½ cup Bean Sprouts (rinsed, for garnish)
• ¼ cup Thai Basil Leaves (torn)
• ¼ cup Cilantro (chopped, for garnish)
• 1 whole Lime (cut into wedges, juice to finish)
• 1 teaspoon Sugar (balances acidity, optional)

Instructions

1. Prep Ingredients

   Slice scallion whites and greens separately, mince ginger and garlic, dice onion and tomato, slice chili, and cut beef shank into 1‑inch chunks.

   Time: PT5M

2. Sauté Aromatics & Beef

   Set Instant Pot to Sauté, add 2 tbsp vegetable oil, then add scallion whites, ginger, garlic, and onion. Cook 2 minutes until fragrant. Add beef chunks and sear until browned on all sides, about 4 minutes.

   Time: PT6M

   Temperature: Medium

3. Add Flavor Bases

   Stir in sliced tomato, chili, 1 tbsp spicy bean paste, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and the braising spice packet (or individual spices). Cook 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Pressure Cook Beef Broth

   Add 4 cups water and the seasoning packet from each ramen cup. Secure the lid, set to Manual High Pressure for 40 minutes.

   Time: PT40M

5. Release Pressure & Adjust Seasoning

   After 10 minutes natural release, carefully quick‑release remaining pressure. Open pot, taste broth, add 1 tsp sugar if needed, and adjust with extra soy sauce or chili.

   Time: PT5M

6. Cook Noodles

   Add the two instant ramen noodle blocks to the broth. Cook on Sauté (or low simmer) for 2–3 minutes, just until noodles are al dente.

   Time: PT3M

   Temperature: Medium

7. Finish & Garnish

   Turn off heat. Stir in scallion greens, bean sprouts, Thai basil, cilantro, and drizzle 1 tsp sesame oil. Serve each bowl with a lime wedge for squeezing.

   Time: PT4M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

62 g

Fat

22 g

Fiber

4 g