Gluten Free Ramen

By: Ale Crovetto

Gluten Free Ramen
cuisine icon Cuisine
Asian
cuisine icon Diet
Gluten-free, Lactose-free
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
4 servings, asian, cakes rice ramen noodles, carrots, chicken and turkey, chicken fillets, eggs, garlic powder, gluten-free, instant pot, lactose-free, mushrooms, pressure cooking, scallion stems, tbsp ginger, water or vegetable broth, water with 3 tbsp miso paste

serving icon Servings
4 Servings
Ingredients
  • 4 cups (1 liter) water with 3 tbsp miso paste
  • 6 cups (1 ½ liter) water or vegetable broth
  • 3 cakes rice ramen noodles
  • 1 lb (500 g) chicken fillets
  • 12 oz (300 g) mushrooms
  • 2 carrots
  • 2 scallion stems
  • 1 tbsp ginger
  • ½ tbsp garlic powder
  • 3 eggs
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Insert the rack, 1 cup water and the eggs, taking care not to break them.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 5 Minutes.
  • Once the time is up, press Cancel and release the pressure by turning the steam release handle. Remove the eggs and let cool.
  • Season the chicken fillets with the grated ginger and garlic powder.
  • Remove the rack, add a drizzle of oil and the chicken fillets, and set to Saute for 8 Minutes.
  • When the time is up, add the sliced mushrooms, carrot, scallion, water with the miso, and vegetable broth or water.
  • Stir and add the ramen noodles.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 20 Minutes.
  • Once the time is up, press Cancel and release the pressure by turning the handle.
  • Serve with half a hard-boiled egg cooked earlier.
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