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

Ingredient Substitutions

• Instead of Beef: Beef short ribs, Beef stew meat
• Instead of Ginger: Fresh galangal
• Instead of Onion: Shallot
• Instead of Spring Onions: Leeks (white part)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Sesame Oil: Peanut oil
• Instead of Brown Sugar: Honey (½ tbsp)
• Instead of Dark Soy Sauce: Regular soy sauce (extra ½ tbsp)
• Instead of Light Soy Sauce: Tamari
• Instead of Black Bean Sauce: Fermented soybean paste
• Instead of Chinese Cooking Wine: Dry sherry
• Instead of Oyster Sauce: Mushroom soy sauce
• Instead of Beef Broth: Store‑bought low‑sodium beef broth
• Instead of Cinnamon Stick: Cassia bark
• Instead of Cardamom Pods: Ground cardamom (¼ tsp)
• Instead of Mixed Peppercorns: Black pepper
• Instead of Dried Orange Peel: Lemon zest
• Instead of Fennel Seeds: Anise seeds
• Instead of Ramen Noodles: Egg noodles
• Instead of Pak Choi: Bok choy
• Instead of Salt: Soy sauce (adjust)
• Instead of Chili Sauce: Sriracha, Doubanjiang

Equipment Needed

• Pressure Cooker
• Cutting Board
• Chef Knife
• Wooden Spoon or Spatula
• Strainer or Colander
• Measuring Cups and Spoons
• Ladle
• Bowls for Serving

Critical Steps — Do Not Skip

• Skim the broth to remove scum for a clear soup.
• Pressure‑cook the beef for the full 50 minutes to achieve tenderness.
• Do not over‑cook the ramen noodles; they should remain slightly firm.

Chef Tips from the Video

• Toast the whole spices (star anise, cinnamon, cardamom) briefly in a dry pan before adding them for deeper flavor.
• Add a splash of fresh lime juice just before serving for a bright contrast.
• For extra heat, slice a fresh red chili and add it with the spring‑onion garnish.

Troubleshooting

Storage

Refrigerator: Store broth and cooked beef in airtight containers for up to 3 days.

Freezer: Freeze broth in portions for up to 2 months; noodles should be stored separately.

Room temperature: Do not keep the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spiced broth a day ahead and refrigerate; reheat gently before adding noodles and pak choi.
• The beef can be cooked in advance and stored in the broth for easier assembly.

Frequently Asked Questions