Best Ramen Bowl
By :Chop Secrets
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Votes: 0
Rating: 0
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Course Soup
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Cilantro, Eggs, Garlic, Ginger
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
Soy Sauce Eggs (optional):
  • 4 eggs
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1/3 cup Water
Pot Mixture:
  • 1 tbsp toasted sesame oil
  • 1 onion quartered
  • 4 oz shiitake mushrooms sliced
  • 4 cloves garlic minced
  • 1 tbsp grated ginger root
  • 4 cups low-sodium chicken broth warmed
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 lb boneless skinless chicken thighs
Finishing:
  • 14 oz fresh ramen (8 ounce dry) or yakisoba noodles
  • 1 cup spinach leaves cut into thin ribbons
Toppings:
  • Soy sauce eggs
  • sesame seeds
  • Lime wedges
  • chopped cilantro
Course Soup
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Cilantro, Eggs, Garlic, Ginger
Prep Time 5 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
Soy Sauce Eggs (optional):
  • 4 eggs
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1/3 cup Water
Pot Mixture:
  • 1 tbsp toasted sesame oil
  • 1 onion quartered
  • 4 oz shiitake mushrooms sliced
  • 4 cloves garlic minced
  • 1 tbsp grated ginger root
  • 4 cups low-sodium chicken broth warmed
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 lb boneless skinless chicken thighs
Finishing:
  • 14 oz fresh ramen (8 ounce dry) or yakisoba noodles
  • 1 cup spinach leaves cut into thin ribbons
Toppings:
  • Soy sauce eggs
  • sesame seeds
  • Lime wedges
  • chopped cilantro
Votes: 0
Rating: 0
Rate this recipe!
Instructions
For Eggs (optional)
  1. Add one cup of water to the pot, followed by the steam rack. Place 4 eggs on the rack, then secure the lid, making sure the vent is closed.
  2. Use the +/- keys and program the Instant Pot for 3 minutes for very soft eggs or up to 5 minutes for firmer eggs. When the time is up, quick-release the pressure.
  3. Remove the eggs to a bowl filled with ice water for 5 minutes, then gently peel.
  4. Mix soy sauce, rice wine and water in a 1 quart plastic bag. Put eggs in bag and seal, removing as much air as possible so eggs are covered with sauce. Allow to marinate 1 hour (or up to overnight in the refrigerator).
  5. Remove rack and discard cooking water.
For Ramen Bowl
  1. Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot add quartered onion to the pot and allow to cook, undisturbed, for 5-6 minutes until lightly charred.
  3. Add mushrooms and cook and stir for 2 minutes. Add garlic and ginger and cook for an additional 1 minute.
  4. Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add remaining Pot Mixture ingredients and stir to combine.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board and shred.
  10. Add noodles to the broth mixture and cook according to package directions.
  11. Add spinach and shredded chicken. Serve immediately with toppings of your choice.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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