2-Hour Instant Pot Miso Ramen

★★★★★

Servings: 6-8 servings Source:

Ingredients

stewing chicken

1/2 inch ginger sliced

1 leek

1 large sweet onion quartered

1 head garlic crushed

8 dried shiitake mushrooms or fresh shiitake mushrooms

1/2 cup bonito flakes

1 sheet kombu

1 tbsp sesame paste or crushed sesame seeds OPTIONAL

1/3 cup white miso

1/4 cup red miso (adjust the amount to your taste)

3 quarts water

Directions

Cut the leek in half and wash thoroughly. Then cut it into 1-inch pieces. Wash the chicken, and cut into large pieces.

For Instant Pot, heat the pot using "Saute" setting, and press "Adjust" once so it's switched from "Normal" to "More" for browning.

Once it's hot, add the ginger, garlic, onion, and leek. Stir occasionally so it's not burnt at the bottom. Saute the vegetables for 10 minutes till softened. Add shiitake mushrooms, chicken, bonito flakes, water and cover with the lid. Use the "Manual" setting and set the timer for 60 minutes.

After the broth is done, submerge the kombu into the broth for 10 minutes. Covered with the lid.

Strain the broth using a colander. In a large saucepan, add the broth and bring it to a boil. Add white miso, red miso, water, and sesame paste (optional). Mix well.

In a bowl with ramen noodles, add the miso broth, and any toppings that you like. Enjoy and don't forget to slurp your noodles!

Notes

Note: for the ramen eggs, I use the tare sauce from this recipe: http://www.iceorrice.com/japanese-shoyu-ramen/ and marinate soft boiled eggs overnight.