Instant Pot Pork Rib and Daikon Soup

Ingredients

• 700 g Pork ribs
• 10 Dried shiitake mushrooms (Sliced; soak overnight, or in hot water for about 30 minutes until plump and rehydrated. Squeeze dry and reserve the soaking liquid.)
• 300 ml Mushroom soaking liquid (Reserved from soaking the mushrooms)
• 500 ml Dashi stock (Or use 1 dashi pack with 500 ml 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 tsp Salt (Use 1–2 tsp, adjusted to taste)
• 0.5 tsp White pepper (Adjust to taste)
• Chopped green onions (For garnish)
• 1.3 L Water (Cold water, enough to cover the ribs for blanching)

Steps

1. 1

   Soak the sliced dried shiitake mushrooms in 300 ml water overnight. If time is limited, soak them in hot water for about 30 minutes, until plump and rehydrated. Squeeze out excess water, set the mushrooms aside, and reserve the soaking liquid.

2. 2

   Place the pork ribs in a pot and add enough cold water to cover them. Bring the water to a boil and cook for about 5 minutes, until scum and foam rise to the surface.

3. 3

   Drain the ribs and rinse them under running water to remove any remaining impurities.

4. 4

   Set an Instant Pot to the sauté function. Add 1 tablespoon neutral oil.

5. 5

   Add the sliced ginger, smashed garlic, and green onion pieces. Sauté for about 1 minute, until fragrant.

6. 6

   Add the blanched pork ribs and brown them on all sides for 1–2 minutes.

7. 7

   Turn off the heat. Add the chopped daikon, chopped carrots, and rehydrated shiitake mushrooms.

8. 8

   Pour in the dashi stock, reserved mushroom soaking liquid, 500 ml hot water, and Shaoxing wine.

9. 9

   Seal the Instant Pot lid and pressure cook for 45 minutes.

10. 10

    When cooking is complete, release the pressure naturally or manually.

11. 11

    Season the soup with salt and white pepper to taste.

12. 12

    Serve the soup garnished with chopped green onions.

Notes

The source recommends overnight mushroom soaking for the fullest flavor, with a 30-minute hot-water method as a quicker alternative. The recipe notes that daikon releases water during cooking, so the broth is intentionally kept relatively concentrated. Carrots are described in the article as optional, although they are included in the structured recipe data.

Nutrition per serving

• main
• soup
• pressure-cooked
• Instant Pot
• pork
• dairy-free
• gluten-free
• winter