Beef Short Rib Soup
Dive into a bowl of comfort with this lightning-fast beef short rib soup that you can whip up in just 7 minutes! Featuring tender, juicy short ribs and a medley of fresh vegetables simmered in a rich broth, this dish is perfect for those cozy nights. Get ready to savor every spoonful of this hearty delight!
Prep
5
min
Cook
7
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1/2 minced garlic
- green onion
- 500ml of water (16.9 fl oz)
🥩Meat & Seafood(2)
- 200g of beef short rib (0.44 lbs)
- 1 tablespoon of tuna sauce (15 ml)
🫙Pantry Staples(1)
- soaked glass noodles
🧂Spices & Seasonings(1)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tablespoon of soy sauce (15 ml)
📦Other(1)
- chives
Nutrition (per serving)
Calories
381
Protein
16g
Carbs
23g
Fat
25g
👨🍳 Instructions
- 1
Stir-fry 200g of beef short rib with 1/2 minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of tuna sauce until the meat loses its redness.
- 2
Add 500ml of water and bring to a boil, skimming off any impurities for a clean broth.
- 3
Add soaked glass noodles and cook until done, then season with salt to taste.
- 4
Finish by adding chopped green onion and chives.
💡 Pro Tips
- ✓Blanch the beef short rib in boiling water for 2-3 minutes before stir-frying to remove surface proteins and impurities, then drain and pat dry. This prevents cloudy broth by eliminating denatured proteins that would otherwise emulsify into the cooking liquid.technique2-3 minutes blanch time
- ✓Maintain a gentle simmer at 180-190°F (82-87°C) after bringing to boil, not a rolling boil, for 25-30 minutes to extract collagen into gelatin without causing excessive evaporation or overcooking the short rib meat.timing180-190°F for 25-30 minutes
- ✓Skim impurities for the first 5 minutes of simmering when foam formation peaks; this removes ~70% of albumin proteins that cloud broth clarity before they fully coagulate into the liquid.techniqueFirst 5 minutes of simmer
- ✓Reduce soy sauce and tuna sauce ratio to 1.5 teaspoons each (from 1 tablespoon) since umami compounds (glutamates and nucleotides) concentrate during 25-30 minute simmer, preventing over-salting; add final tablespoon of soy sauce post-cooking for fresh umami brightness.ingredient1.5 teaspoons initially, then 1 tablespoon finish
- ✓Add glass noodles only in the final 3-4 minutes of cooking; they absorb liquid and soften rapidly, and cooking them longer than 4 minutes causes them to absorb ~80% of their weight in broth, diluting flavors and creating mushy texture.timing3-4 minutes final cook time
Share this recipe
Prep
5
min
Cook
7
min
Serves
2
people
Level
beginner
Share this recipe
Beef Short Rib Soup
Dive into a bowl of comfort with this lightning-fast beef short rib soup that you can whip up in just 7 minutes! Featuring tender, juicy short ribs and a medley of fresh vegetables simmered in a rich broth, this dish is perfect for those cozy nights. Get ready to savor every spoonful of this hearty delight!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1/2 minced garlic
- green onion
- 500ml of water (16.9 fl oz)
🥩Meat & Seafood(2)
- 200g of beef short rib (0.44 lbs)
- 1 tablespoon of tuna sauce (15 ml)
🫙Pantry Staples(1)
- soaked glass noodles
🧂Spices & Seasonings(1)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tablespoon of soy sauce (15 ml)
📦Other(1)
- chives
Nutrition (per serving)
Calories
381
Protein
16g
Carbs
23g
Fat
25g
👨🍳 Instructions
- 1
Stir-fry 200g of beef short rib with 1/2 minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of tuna sauce until the meat loses its redness.
- 2
Add 500ml of water and bring to a boil, skimming off any impurities for a clean broth.
- 3
Add soaked glass noodles and cook until done, then season with salt to taste.
- 4
Finish by adding chopped green onion and chives.
💡 Pro Tips
- ✓Blanch the beef short rib in boiling water for 2-3 minutes before stir-frying to remove surface proteins and impurities, then drain and pat dry. This prevents cloudy broth by eliminating denatured proteins that would otherwise emulsify into the cooking liquid.technique2-3 minutes blanch time
- ✓Maintain a gentle simmer at 180-190°F (82-87°C) after bringing to boil, not a rolling boil, for 25-30 minutes to extract collagen into gelatin without causing excessive evaporation or overcooking the short rib meat.timing180-190°F for 25-30 minutes
- ✓Skim impurities for the first 5 minutes of simmering when foam formation peaks; this removes ~70% of albumin proteins that cloud broth clarity before they fully coagulate into the liquid.techniqueFirst 5 minutes of simmer
- ✓Reduce soy sauce and tuna sauce ratio to 1.5 teaspoons each (from 1 tablespoon) since umami compounds (glutamates and nucleotides) concentrate during 25-30 minute simmer, preventing over-salting; add final tablespoon of soy sauce post-cooking for fresh umami brightness.ingredient1.5 teaspoons initially, then 1 tablespoon finish
- ✓Add glass noodles only in the final 3-4 minutes of cooking; they absorb liquid and soften rapidly, and cooking them longer than 4 minutes causes them to absorb ~80% of their weight in broth, diluting flavors and creating mushy texture.timing3-4 minutes final cook time