If you’re craving something deeply comforting but with a bold kick, then this Spicy Short Rib Noodle Soup Recipe is your new best friend in the kitchen. I first made this on a chilly evening when I was desperate for a meal that felt like a warm hug—but with some serious flavor impact. Trust me, once you dive into this broth studded with melt-in-your-mouth short ribs and silky noodles, you won’t want to order takeout again. It’s fast, feels luxurious, and that perfect spicy tingle keeps you coming back for more!

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Why You’ll Love This Recipe

Rich, Tender Short Ribs: Thanks to the Instant Pot, the ribs become fall-apart tender in less than an hour.
Perfect Spicy Balance: The gochujang adds a deep, spicy-sweet fermentation flavor that’s not overpowering.
Quick & Easy Prep: Minimal hands-on time makes this soup weeknight friendly without compromising flavor.
Customizable Comfort: You can tweak the spice, noodles, and toppings exactly how you like for a personalized bowl.

A large speckled bowl filled with wide, flat noodles soaking in dark brown broth forms the bottom layer. On top, there are bright green cooked spinach leaves clustered on one side, contrasting with a pile of tender, dark brown beef chunks on the other side. Scattered over the beef and spinach are white sesame seeds and chopped fresh green onions, adding texture and small pops of color. A white and gold chopstick is held by a woman's hand, gently lifting some noodles on the right side. The bowl sits on a white marbled surface with two seasoning jars blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Short Rib Noodle Soup, Asian-inspired short rib soup, spicy beef noodle soup, quick short rib broth, comforting spicy ramen

Ingredients You’ll Need

Each ingredient here plays a vital role in layering those bold, spicy, and savory flavors. When I shop for this recipe, I look for short ribs with a nice marbled fat content because they yield juicy, flavorful meat that keeps the broth rich. Gochujang is a game changer—don’t skip it, but feel free to add a bit more if you love heat.

Flat lay of a small pile of raw short rib chunks with trimmed fat, a small white bowl of vibrant red gochujang sauce, a small white bowl of deep red tomato paste, a fresh ginger root piece and a small heap of finely minced ginger, six uncracked brown garlic cloves, a neatly arranged stack of thinly sliced shallot rings, a small white bowl of rich brown beef broth, a neat bundle of dry ramen noodles, a small bunch of fresh bright green spinach leaves, a few fresh green scallions with white bulbs, and a small white bowl filled with light brown sesame seeds, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Spicy Short Rib Noodle Soup, Asian-inspired short rib soup, spicy beef noodle soup, quick short rib broth, comforting spicy ramen

Short Ribs: Choose well-marbled, bone-in for the best flavor, then trim excess fat and cut into chunks for even cooking.
Gochujang Sauce: This Korean chili paste brings spice and depth; adjust the amount to suit your heat tolerance.
Tomato Paste: Adds a subtle richness and acidity that balances the spicy sweetness of the gochujang.
Fresh Ginger: Gives a bright, warming undertone that wakes up the broth.
Garlic: Essential for savory depth—crushed or minced works fine here.
Shallot: Brings a delicate sweetness and aroma that complements the ribs beautifully.
Beef Broth: Use a good quality, low-sodium broth—if you have homemade on hand, even better!
Dry Ramen Noodles (or Stir-Fry Noodles): They soak up the broth perfectly; I usually use 2-3 individual packs for portion control.
Spinach (Optional): A fresh, tender green that brightens the bowl and adds nutrients.
Scallions, Sesame Seeds, Sesame Oil: Toppings that add crunch, aroma, and extra flavor layers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Spicy Short Rib Noodle Soup Recipe is how flexible it is—you can make it as spicy or mild as you want, and swap noodles or toppings to suit your mood or what’s in your fridge.

Spice Level: If you want it extra spicy, add a teaspoon or two more gochujang or toss in some chili flakes after cooking; if mild, use less gochujang or swap for a mild chili paste.
Noodle Swap: Sometimes I use soba noodles or even rice noodles for gluten-free options, and it always works beautifully.
Vegetarian Version: Try substituting beef broth with mushroom broth and swapping short ribs for hearty mushrooms or tofu for a totally different, but tasty experience.
Greens: Aside from spinach, kale or bok choy works well and adds its own unique texture.

How to Make Spicy Short Rib Noodle Soup Recipe

Step 1: Brown the Short Ribs for Maximum Flavor

Start by setting your Instant Pot to sauté mode. While it heats up, generously sprinkle salt on your short ribs—don’t be shy. Place them in the pot without crowding and resist the urge to move them around immediately; let them develop that gorgeous brown crust. This Maillard reaction is what builds the deep flavor base. Once browned—about 3-5 minutes per side—remove the ribs briefly and prepare to build your sauce in the same pot.

Step 2: Sauté Aromatics & Build the Broth

Add the gochujang, tomato paste, minced ginger, crushed garlic, and sliced shallots straight into the pot with the browned ribs. Stir constantly for 1-2 minutes to toast the aromatics and marry the flavors—this step really wakes up the spices and develops a rich base for your soup. I love smelling the combination as it sautés—so fragrant it makes the kitchen feel instantly cozy.

Step 3: Pressure Cook for Tender Perfection

Pour in your beef broth, scraping any browned bits from the bottom with a wooden spoon to prevent a burn notice. Lock the lid on and set the Instant Pot to high pressure for 30 minutes. This is where the magic happens—the short ribs will become unbelievably tender, almost buttery. Once the timer beeps, do a natural release if you have a little time, or carefully quick release if you need to eat ASAP.

Step 4: Add Noodles & Final Seasoning

Switch the Instant Pot back to sauté mode and dump in your noodles. Cook just until they soften—this usually takes 2-3 minutes depending on the noodle type. Taste the broth and adjust seasoning: a bit of salt, black pepper, or my secret touch—a splash of rice vinegar—to brighten the rich flavors. If you love a bit more heat, stir in extra gochujang here.

Step 5: Sauté Spinach & Assemble Your Bowl

While the noodles soften, lightly sauté spinach in a separate pan just until wilted. This keeps its vibrant color and fresh taste. Serve your spicy noodle soup topped with tender short ribs, a mound of spinach, chopped scallions, a sprinkle of toasted sesame seeds, and a drizzle of fragrant sesame oil. Your eyes will feast before your taste buds do—a total bowl of comfort and bold flavors.

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Pro Tips for Making Spicy Short Rib Noodle Soup Recipe

Don’t Skip Browning: That caramelized short rib flavor really elevates the soup, so take your time here for the best results.
Adjust Spice After Cooking: I found it easier to tweak the heat after pressure cooking rather than before, so the flavor layers remain balanced.
Noodles Last Minute: Adding noodles right at the end keeps them from getting mushy or soaking up too much broth.
Use Fresh Aromatics: Fresh ginger and garlic make a huge difference, so don’t substitute with powders for this recipe.

How to Serve Spicy Short Rib Noodle Soup Recipe

A close-up view of a bowl filled with wide, light brown noodles forming the bottom layer, soaked in a rich, dark reddish-brown broth. On top of the noodles, there are dark brown pieces of tender meat clustered on one side, surrounded by bright green chopped scallions scattered around. Bright dark green spinach leaves rest on another section of the noodles, lightly coated in the broth and sprinkled with white sesame seeds that cover the meat, scallions, and spinach. The bowl is white with a rough, speckled texture, set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Short Rib Noodle Soup, Asian-inspired short rib soup, spicy beef noodle soup, quick short rib broth, comforting spicy ramen

Garnishes

I adore topping each bowl with freshly chopped scallions for that crunchy, oniony pop. Toasted sesame seeds add a lovely nutty crunch, and a drizzle of toasted sesame oil finishes the soup with a fragrant, almost smoky depth. Sometimes I even add a soft-boiled egg for richness—because why not?

Side Dishes

My go-to side with this soup is simple and fresh—maybe some crunchy kimchi or pickled cucumbers. If you’re really feeling indulgent, some crispy potstickers or steamed dumplings round out the meal perfectly.

Creative Ways to Present

For special dinner nights, I love serving this soup family-style, with a big bowl of noodles and short ribs in the center and small bowls for toppings all around, so everyone can personalize their own. It turns dinner into a fun, interactive experience that my family absolutely enjoys!

Make Ahead and Storage

Storing Leftovers

I cool the leftover soup completely, then store it in airtight containers in the fridge for up to 3 days. I usually keep noodles separate if I have them leftover to preserve their texture and add fresh ones when reheating.

Freezing

This spicy short rib noodle soup freezes well—but I recommend freezing the broth and short ribs separately from the noodles and greens. When ready to eat, thaw and reheat the broth and meat, then add fresh noodles so everything stays fresh and delicious.

Reheating

Reheat the broth and short ribs gently on the stovetop to avoid toughening the meat. Add fresh noodles and spinach at the end, cooking until just tender. This method keeps the noodles perfect and prevents the soup from becoming too salty or concentrated.

FAQs

Can I make this Spicy Short Rib Noodle Soup Recipe without an Instant Pot?

Absolutely! You can braise the short ribs in a heavy pot or Dutch oven on the stove or in the oven at low heat (around 325°F/160°C) for 2.5-3 hours until tender, then proceed with the rest of the steps on the stovetop. Just remember it will take longer, but the flavor will be just as amazing.
What noodles work best in this soup?

I love using dry ramen noodles because they cook quickly and soak up the broth nicely. But stir-fry noodles, soba, or even thin rice noodles all work well. The key is to add them just before serving to avoid mushiness.
How spicy is this soup, and can I adjust it?

The spice level is medium with one tablespoon of gochujang—rich and warm but not overwhelmingly hot. Feel free to add more gochujang or chili flakes if you want more heat, or scale back for a milder bowl.
Can I prepare this soup ahead for meal prep?

Yes! You can make the broth and cook the short ribs ahead of time, then just add fresh noodles and greens before serving. This way, your meal prep stays fresh and easy without sacrificing any tasty details.

Final Thoughts

I absolutely love how this Spicy Short Rib Noodle Soup Recipe comes together as the perfect balance of hearty, spicy, and fresh. It’s become a family favorite I turn to when I want warmth and comfort but with something exciting in every bite. If you’re looking to impress yourself (and your loved ones!) with a homemade bowl that tastes like you spent hours cooking, this is hands down the recipe to try. So grab those short ribs, fire up your Instant Pot, and enjoy every spoonful—you’re going to thank me later!