I absolutely love how this Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe warms you up from the inside out. It’s not just another soup—it’s a comforting hug in a bowl that blends the rich, meaty depth of short ribs with the earthy umami of shiitake mushrooms and the fresh zing of ginger. When I first tried this combination, I was stunned at how the Swiss chard added a lovely, vibrant finish that makes every spoonful feel balanced and satisfying.
This recipe works wonders especially on cool evenings or whenever you crave something nourishing but not too heavy. You’ll find that it’s fairly straightforward to make, and whether you cook it in an Instant Pot or on the stove top, the broth ends up so rich and flavorful that it feels like a special occasion meal—but without the fuss. I’m excited to share all my tips to help you nail this Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe perfectly!
Why You’ll Love This Recipe
- Rich, Flavorful Broth: The beef broth simmered with aromatics and spices creates a deep, satisfying flavor you won’t find in your average soup.
- Hearty and Nutritious: Short ribs provide tender protein, while shiitake mushrooms and Swiss chard add vitamins, minerals, and a lovely texture.
- Easy Versatility: You can use an Instant Pot for speedy prep or a stove top for a slow-cooked, melt-in-your-mouth finish.
- Beautiful Presentation: The garnishes add pops of color and flavor that make every serving feel special and inviting.
Ingredients You’ll Need
The ingredients for this Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe come together to create a harmonious balance of savory, fragrant, and fresh notes. When shopping, look for fresh shiitake mushrooms with firm caps and Swiss chard that has crisp leaves for the best texture.
- Short ribs: Choose meaty ribs with some marbling for tender, flavorful meat.
- Shiitake mushrooms: Fresh shiitakes are ideal, but dried can work if reconstituted well.
- Ginger: Fresh ginger gives that bright, spicy aroma—don’t skip it!
- Scallions: Use whole scallions for cooking and chopped ones for garnish to add freshness.
- Cilantro: Separate stems and leaves to extract flavor and for garnish.
- Beef broth: Quality broth is key—homemade or low-sodium store-bought works best.
- Whole black peppercorns: Add gentle peppery warmth without harshness.
- Star anise: Gives a subtle sweet and licorice aroma that elevates the soup.
- Swiss chard: Both stems and leaves add texture and vibrant color.
- Lime wedges, crushed red pepper flakes, ginger sticks: Garnishes that bring brightness, heat, and crunch.
Variations
I love making this soup my own by tweaking it a bit depending on what I have on hand or the season. Feel free to customize to your taste, and don’t be shy about swapping in ingredients or adjusting cooking time.
- Vegetarian variation: I tried replacing short ribs with hearty mushrooms like portobello and adding extra tofu, and it was surprisingly rich and satisfying.
- Spicy kick: Adding a few slices of fresh chili or a splash of your favorite hot sauce Turner the heat level up without losing any flavor.
- Broth swap: Using bone broth instead of beef broth gives even more depth, which my family absolutely loves.
- Greens options: When Swiss chard is out of season, kale or spinach work fine and give you a similar fresh bite.
How to Make Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe
Step 1: Build Flavor with the Broth
Start by placing the short ribs into your Instant Pot or heavy pot, depending on your cooking method. Add the shiitake mushrooms, smashed ginger slices, whole scallions, cilantro stems, black peppercorns, star anise, and beef broth. This mix of aromatics and spices is what makes the broth deeply flavorful. If you’re using the Instant Pot, set it to high pressure for 1 hour; on the stove top, simmer carefully on low for about 2 hours until the meat is tender and falling off the bone. Patience here really pays off!
Step 2: Prepare Garnishes While It Cooks
While the soup simmers, prep your garnishes. I like to thinly slice fresh ginger into matchsticks, chop scallions, and prepare lime wedges. This part always feels rewarding—when everything’s chopped and ready, you’re halfway to enjoying that perfect bowl.
Step 3: Strain and Simmer with Swiss Chard
Once the meat is tender, carefully separate the short ribs and mushrooms into bowls—this is when you want to discard any solids left in the broth to keep things silky. Return the broth to the pot and bring it back to a simmer. Add the Swiss chard stems first and cook for 3 minutes, then toss in the leaves until they turn bright green, about 2-3 minutes. This layering keeps the greens from getting mushy—something I discovered after ruining a batch by tossing it all in at once!
Step 4: Assemble and Garnish
Ladle the simmered broth over the short ribs and mushrooms in each bowl—about 1¾ cups per serving does the trick. Finish with lime wedges, crushed red pepper flakes or sriracha, fresh ginger sticks, cilantro leaves, and chopped scallions for a pop of freshness and spicy zing. This final step always makes the dish feel bright and inviting.
Pro Tips for Making Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe
- Trim Your Ribs Well: I learned that trimming excess fat keeps the broth clear and less greasy without drying out the meat.
- Don’t Skip Natural Pressure Release: This helps keep the meat tender and juicy when using the Instant Pot.
- Add Greens Last: Toss in Swiss chard stems first, then leaves, so everything stays vibrant and perfectly cooked.
- Strain Broth Thoroughly: This step makes your soup silky smooth and very polished, which I always aim for when serving guests.
How to Serve Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe
Garnishes
I personally stick to the recommended garnishes: lime wedges to cut the richness, crushed red pepper flakes or sriracha to add a touch of heat, and fresh ginger sticks for that extra zing and texture. A sprinkling of cilantro and chopped scallions add freshness and a beautiful green pop that’s so inviting in the bowl.
Side Dishes
My family loves pairing this soup with steamed jasmine rice or a crusty baguette to soak up the broth. Sometimes, I serve it alongside a simple cucumber salad dressed with rice vinegar—which adds a nice, crisp contrast.
Creative Ways to Present
When I’ve served this soup for small dinner parties, I like to bring out beautiful ceramic bowls and add a sprig of fresh cilantro on top for elegance. If you want to impress, you can let guests squeeze their own lime wedges and add chili or sriracha to taste, which makes the experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, but I usually keep the greens separate if possible to prevent them from becoming overly soft. The broth and meat keep beautifully for up to 3 days.
Freezing
This Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe freezes very well, especially if you remove the greens before freezing. Freeze in portions and just add fresh greens when reheating—it keeps everything tasting bright and fresh.
Reheating
I reheat leftovers gently on the stove or in the microwave, adding fresh Swiss chard or spinach a few minutes before serving to bring back that vibrant green color and fresh flavor. Avoid boiling once reheated to keep the meat tender.
FAQs
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Can I use beef stew meat instead of short ribs in this soup?
Yes, you can substitute beef stew meat, but keep in mind that short ribs have more fat and connective tissue, which breaks down and enriches the broth. If using stew meat, you might want to simmer a bit longer and consider adding some beef bones or marrow for extra depth.
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Is this soup spicy?
The base recipe itself isn’t spicy, but the garnishes like crushed red pepper flakes or sriracha let you customize the heat to your liking. I usually serve these on the side so everyone can adjust accordingly.
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Can I make this soup in a slow cooker?
Absolutely! You can cook the short ribs with the broth and aromatics on low for 6-8 hours or until tender and then proceed with adding Swiss chard near the end. Just make sure to strain the broth before serving for the best texture.
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What if I don’t have star anise?
If you’re out of star anise, you can skip it or add a small piece of cinnamon stick and a pinch of fennel seeds to mimic its subtle sweetness and aroma. It won’t be exactly the same but still delicious.
Final Thoughts
This Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe has become one of those dishes I turn to when I want something nourishing, flavorful, and just a little bit special. It’s a recipe that feels fancy but is actually super approachable, and I think that’s why my family goes crazy for it. I hope you give this a try—invite a few friends over, sip some tea, and enjoy every rich, bright spoonful. Trust me, once you’ve had it, you’ll want to make it again and again!
Print
Short Rib Soup with Shiitake Mushrooms, Ginger, and Swiss Chard Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This comforting short rib soup combines tender, slow-cooked beef ribs with earthy shiitake mushrooms, aromatic spices, and fresh Swiss chard. Made in either an Instant Pot for convenience or stovetop for traditional simmering, the soup is garnished with vibrant lime wedges, spicy red pepper flakes, fresh ginger sticks, cilantro, and scallions to create a flavorful and warming dish perfect for any season.
Ingredients
Soup Ingredients
- 5 short ribs (about 4 oz each with bone, or 3 ounces each without, trimmed of excess fat)
- 8 ounces shiitake mushrooms (stems removed and sliced)
- 1 1/2 inches ginger (peeled, sliced into disks, and smashed)
- 5 scallions (3 whole, 1 chopped for garnish)
- 1/2 bunch cilantro (stems separated and leaves chopped)
- 8 cups beef broth
- 1 teaspoon whole black peppercorns
- 3 whole star anise
- 1 lb Swiss chard (stems and leaves separated and coarsely chopped)
For Serving
- Lime wedges
- Crushed red pepper flakes or sriracha
- Fresh ginger cut into thin matchsticks
- Chopped cilantro leaves
- Chopped scallions
Instructions
- Prepare Ingredients: Trim excess fat from the short ribs. Remove stems from shiitake mushrooms and slice. Peel and slice ginger, then smash slices. Separate and chop scallions and cilantro as directed. Separate stems and leaves of Swiss chard and chop.
- Instant Pot Cooking: Place short ribs, mushrooms, ginger slices, 3 whole scallions, cilantro stems, peppercorns, star anise, and beef broth into the Instant Pot. Seal the lid and select high pressure. Cook for 1 hour, then allow for natural or quick pressure release.
- Prepare Garnishes: While the soup is cooking, prepare lime wedges, crush red pepper or set out sriracha, and cut fresh ginger into matchsticks. Chop cilantro leaves and scallions for garnish.
- Strain and Separate: After cooking, divide short ribs and mushrooms evenly into 5 serving bowls. Strain the remaining broth through a fine mesh sieve, discarding solids.
- Sauté Swiss Chard and Finish Soup: Return strained broth to the Instant Pot and use the ‘Sauté’ function to bring the broth to a simmer. Add Swiss chard stems and simmer for 3 minutes, then add leaves and cook until they turn bright green, about 2-3 minutes.
- Serve: Ladle about 1 3/4 cups of the hot broth with Swiss chard over the short ribs and mushrooms in each bowl. Garnish with lime wedges, crushed red pepper flakes or sriracha, fresh ginger sticks, chopped cilantro, and scallions.
- Stovetop Alternative: Use a large pot or Dutch oven and increase beef broth by 1/2 cup. Combine all ingredients except Swiss chard and garnishes. Bring to a boil, then reduce heat and cover, simmering for approximately 2 hours until meat is tender. Follow strain and garnish steps as above. Add Swiss chard stems and leaves while simmering at the end, then serve.
Notes
- Short ribs can be boneless if preferred, adjust quantities accordingly.
- For more depth of flavor, sear the short ribs before pressure cooking or simmering (optional).
- The soup can be prepared ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use crushed red pepper flakes or sriracha to adjust spiciness to taste.
- Swiss chard adds vibrant color and nutrition; other leafy greens like kale or spinach can be substituted.
Nutrition
- Serving Size: 1 bowl (about 1 3/4 cups broth with meat and vegetables)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
