Chinese Beef Ramen Soup

Ingredients

• 8 cups Water (for broth)
• 700 g Beef (preferably shank or brisket, cut into large chunks)
• 1 inch Ginger (peeled and sliced)
• 1 Onion (medium, quartered)
• 3 Spring Onions (white parts only, sliced)
• 5 cloves Garlic (minced)
• 2 tbsp Sesame Oil (for sautéing)
• 1 tbsp Brown Sugar
• 1 tbsp Dark Soy Sauce
• 3 tbsp Light Soy Sauce
• 1 tbsp Black Bean Sauce
• 1/2 cup Chinese Cooking Wine (Shaoxing wine)
• 1 tbsp Oyster Sauce
• 8 cups Beef Broth (skimmed from the initial boil)
• 3 Star Anise
• 1 Cinnamon Stick
• 5 Cardamom Pods
• 1 tsp Mixed Peppercorns (Sichuan peppercorns or black pepper blend)
• 2 Dried Orange Peel (thin strips)
• 1 tsp Fennel Seeds
• 200 g Ramen Noodles (fresh or dried)
• 2 Pak Choi (washed, separated into leaves)
• to taste Salt
• to taste Chili Sauce (optional, for serving)

Instructions

1. Prepare the Beef Broth

   Place 8 cups of water and the 700 g beef pieces in the pressure cooker. Bring to a boil over high heat, skimming off any foam or scum until it stops forming. Once clear, remove the beef and set aside; reserve the liquid as broth.

   Time: PT10M

2. Chop Aromatics

   Slice the ginger into thin rounds, quarter the onion, slice the white parts of the spring onions, and mince the garlic cloves.

   Time: PT5M

3. Sauté Aromatics

   Heat 2 tbsp sesame oil in the pressure cooker (or a separate pan) over medium heat. Add the onion, ginger, white spring‑onion parts, and garlic. Sauté for about 3 minutes until fragrant and the onion becomes translucent.

   Time: PT3M

4. Add Seasonings

   Stir in 1 tbsp brown sugar, 1 tbsp dark soy sauce, 3 tbsp light soy sauce, 1 tbsp black bean sauce, ½ cup Chinese cooking wine, and 1 tbsp oyster sauce. Mix well for 1 minute.

   Time: PT1M

5. Combine Beef and Spices

   Return the seared beef to the pot. Add the skimmed beef broth, 3 star anise, 1 cinnamon stick, 5 cardamom pods, 1 tsp mixed peppercorns, 2 dried orange peels, and 1 tsp fennel seeds. Bring the mixture to a boil.

   Time: PT5M

6. Pressure Cook the Broth

   Seal the pressure cooker and cook on high pressure for 50 minutes. After the time is up, allow natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT50M

7. Cook the Noodles

   While the broth is cooking, bring a separate pot of water to a rolling boil. Add the ramen noodles and cook for 3 minutes (or according to package instructions). Drain and set aside.

   Time: PT5M

   Temperature: 100°C

8. Add Pak Choi and Finish the Soup

   Open the pressure cooker, add the pak choi leaves, and season with salt to taste. Simmer for 3 minutes until the greens are just wilted.

   Time: PT3M

9. Assemble and Serve

   Divide the cooked ramen noodles among serving bowls. Ladle the hot beef broth with pieces of beef and pak choi over the noodles. Garnish with the green parts of the spring onions and drizzle chili sauce if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g