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Trim off any excess fat on the ribs. Then soak the ribs in cold water for 20 minutes.
Once the ribs are done soaking, drain and rinse in cold water to remove any bone dust.
Prep your vegetables by slicing your ginger into 1 inch thick slices and saving the white part of the green onions (including the roots) for the broth.
Add your ribs, onion, radish, green onions, ginger, garlic bulb and water to your instant pot. Press the SOUP function and set it for 30 minutes. Do natural release for 15 minutes before doing manual release to avoid splatter.
Remove all aromatic vegetables and skim off the fat on top.
Change your instant pot setting to SAUTE for 10 minutes and add 2 tbsp of soy sauce for soup and add salt and pepper to taste. Once the broth comes to a boil, it's ready to be enjoyed.
Cook glass noodles (sweet potato starch noodles) separately and add to the bowls before pouring in the broth. Garnish with chopped green onions and enjoy.