Cozy Instant Pot Short Rib Ramen

1 Cook the Broth: Add short ribs, ginger, chicken broth, water, and soy sauce to the Instant Pot. Cook on High Pressure for 30 minutes, then let it naturally release for 10 minutes.
2 Sauté Mushrooms: In a skillet, sauté mushrooms with olive oil and soy sauce for 5 minutes until softened. Set aside.
3 Finish the Broth: Switch the Instant Pot to Sauté mode. Let the broth simmer for a few minutes, skimming off any fat. If using white miso, whisk it in now to add a subtle umami boost.
4 Add Noodles, Bok Choy & Tofu: Add the ramen noodles directly into the simmering broth along with the bok choy and tofu. Cook for 2–4 minutes, or until the noodles are tender and the bok choy is bright green.
5 Assemble & Serve: Divide the noodles, short ribs, mushrooms, bok choy, tofu, and broth into bowls. Top with soft-boiled eggs if desired. Serve immediately.