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

Ingredient Substitutions

• Instead of Instant Ramen Cups: any brand of instant ramen, cup noodles
• Instead of Beef Shank: marbled chuck roast, short rib pieces
• Instead of Scallions: green onions, chives
• Instead of Ginger: ground ginger, ginger paste
• Instead of Garlic: garlic paste, garlic powder (1 tsp)
• Instead of Onion: shallot, leek
• Instead of Tomato: canned diced tomato (½ cup), tomato puree (¼ cup)
• Instead of Fresh Chili: red pepper flakes (½ tsp), Sichuan peppercorns (¼ tsp)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Spicy Bean Paste (Doenjang or Doubanjiang): miso paste (1 tbsp), sriracha (1 tsp) + soy sauce
• Instead of Shaoxing Rice Wine: dry sherry, mirin
• Instead of Braising Spice Packet: ½ tsp ground cinnamon, ¼ tsp fennel seeds, ¼ tsp ground ginger, ¼ tsp cumin, pinch of ground clove
• Instead of Sesame Oil: vegetable oil (omit drizzle), peanut oil (1 tsp)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Bean Sprouts: shredded cabbage, snow peas
• Instead of Thai Basil Leaves: regular basil, culantro
• Instead of Cilantro: parsley, Thai basil
• Instead of Lime: lemon, yuzu juice (1 tsp)
• Instead of Sugar: honey (½ tsp), maple syrup (½ tsp)

Equipment Needed

• Instant Pot or Pressure Cooker
• Sauté Pan (if using stovetop) (optional)
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Ladle or Large Spoon
• Bowls for Serving

Critical Steps — Do Not Skip

• Searing the beef chunks to develop flavor.
• Pressure cooking the broth for the correct 40‑minute duration.
• Adding the instant noodles at the very end to keep them al dente.

Chef Tips from the Video

• Toast the braising spices briefly before adding liquid for extra aroma.
• Finish with a drizzle of toasted sesame oil for a nutty finish.
• If you like extra heat, add a splash of chili oil just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on stovetop.

Freezer: Broth freezes well for up to 2 months; keep noodles separate to avoid sogginess.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and freeze the braised beef broth in advance; add fresh noodles and herbs when ready to serve.
• Pre‑slice all vegetables and store in a sealed container for quick assembly.

Frequently Asked Questions