Creamy Mote with Sundried Peaches
Ramen
| By : |
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
| Cook Time | 25 Minutes |
| Servings |
2 Servings
|
Ingredients
For the chicken broth:
- Bone from 1 chicken breast
- 2 cups (½ liter) Water
- 1 tsp salt
- 1 tbsp Ginger grated
- 1 clove garlic whole
For the ramen:
- 3 tbsp soy sauce
- 1 tbsp rice apple, or white wine vinegar
- 1 cup dried mushrooms
- 1 cup shiitake mushrooms sauteed in olive oil and garlic
- 8 oz (200 g) fettuccini rice noodles
- ½ cup dried seaweed optional
- ½ green onion finely chopped
- 2 soft boiled eggs
- 4 slices Kassler loin
Ingredients
For the chicken broth:
For the ramen:
|
Instructions
For the chicken broth:
- Place the stainless steel inner pot inside the Instant Pot®. Add the bone of a chicken breast or a bone-in chicken breast with 2 cups (½ liter) of water. Season with salt, ginger, and garlic. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
- When done cooking, let the pressure release naturally for 10 Minutes, then pressCancel and turn steam release handle to Venting.
For the ramen:
- Once all the steam has been released, open the lid, remove the bone from the bowl and add to the broth: soy sauce, vinegar, dried mushrooms, mushrooms sautéed in olive oil and garlic, rice noodles and algae (optional). Press Saute and set time to 10 Minutes.
- Serve on two plates, with chopped chives, soft-boiled eggs, shelled and cut in half, and Kassler loin.
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