Instant Pot Pork Rib and Daikon Soup
Instant Pot Pork Rib and Daikon Soup is a comforting, umami-rich soup packed with tender pork ribs, daikon, carrots and shiitake mushrooms.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 g pork ribs
- 10 dried shiitake mushrooms, sliced
- 300 ml mushroom soaking liquid (from soaking mushrooms overnight)
- 500 ml dashi stock (or 1 dashi pack with 500ml water)
- 500 ml hot water
- 900 g daikon radish, chopped into large chunks
- 3 large carrots, chopped into large chunks
- 40 g ginger, sliced
- 4 garlic cloves, smashed
- 2 green onions, cut into 1-inch pieces
- 1 tbsp neutral oil (for sautéing)
- 1 tbsp Shaoxing wine
- 1 -2 tsp salt (adjust to taste)
- ½ tsp white pepper
- Chopped green onions
Instructions
- 1
Soak the dried shiitake mushrooms in 300ml of water overnight. If you’re short on time, soak them in hot water for about 30 minutes until they’re plump and rehydrated. Squeeze out the excess water and set the mushrooms aside, keeping the soaking liquid — it’s full of umami and adds incredible flavour to the soup.
- 2
Add the pork ribs to a pot of cold water, just enough to cover them. Bring to a boil and cook for about 5 minutes, until the scum and foam rise to the surface. Drain and rinse the ribs under water to remove any remaining impurities.
- 3
Set the Instant Pot to the sauté function. Add 1 tablespoon of neutral oil and sauté the ginger, garlic and green onions for about a minute, until fragrant. Add the pork ribs and brown them on all sides for 1–2 minutes.
- 4
Turn off the heat, then add the chopped daikon, carrots and shiitake mushrooms. Pour in the dashi stock, mushroom soaking liquid, 500ml of hot water and Shaoxing wine.
- 5
Seal the lid and pressure cook for 45 minutes, then release the pressure naturally or manually once done. Season the soup with salt and white pepper to taste.
- 6
To serve, garnish with chopped green onions. Enjoy!