Curried Red Potatoes
Ramen Noodle Soup
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You can find ramen broth in the soup aisle of most mainstream grocery stores. There are also many recipes online, so if you’d like to make your own from scratch, you can! If you have sesame oil on hand, substitute it for the olive oil. For more depth of flavor, add a tablespoon of soy sauce to the broth before cooking. For a kick, add a tablespoon or two of sriracha or gochujang and adjust the heat to your personal liking.
| Prep Time | 7 minutes |
| Cook Time | 13 minutes |
| Servings |
4 people
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Ingredients
- 2 tsp olive oil
- 4 medium green onions sliced (whites and greens separated)
- 4 oz shiitake mushrooms sliced
- 4 cups ramen broth
- 1 package of ramen noodles
10.75-oz - 2 hard-boiled eggs peeled and halved
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot and heat oil. Add onion whites and mushrooms. Sauté 3–5 minutes until onions are translucent. Add broth and noodles. Press the Cancel button. Lock lid.
- Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
- Ladle soup into bowls. Garnish each bowl with an egg half and onion greens. Serve warm.
Recipe Notes
PER SERVING:
CALORIES: 432
FAT: 18g
PROTEIN: 13g
SODIUM: 1,978mg
FIBER: 4g
CARBOHYDRATES: 52g
NET CARBS: 48g
SUGAR: 4g
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