UTTERLY SLURP-WORTHY!
my kind of recipe. thank you, perfect combination of my favorite soup (ramen) and one of my favorite cuts of meat, much appreciated!
~ Sabrina
– Place the short ribs, onion, ginger, chicken broth, water and soy sauce in a multicooker/pressure cooker. Cook.
– Heat the olive oil in a large sauté pan. Add the mushrooms and soy sauce, and cook until wilted. Set aside.
– Bring a large pot of water to a boil. Drop in the noodles and cook. Drain the noodles and divide.
– Drop in the baby bok choy and tofu (if using) and let that simmer.
– To serve, spoon the broth over the noodles, placing some short rib, Shiitake mushrooms, bok choy, and tofu in each bowl. Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...