Ramen

By: Karen Tumani

Ramen
cuisine icon Difficulty
Medium
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
2 servings, 25 minutes, apple, bone from 1 chicken breast, chicken and turkey, cups (½ liter) water, dried mushrooms, dried seaweed, fettuccini rice noodles, finely chopped, garlic, ginger grated, green onion, instant pot, Karen Tumani, kassler loin, medium, optional, or white wine vinegar, pressure cook, salt, saute, seaweed, shiitake mushrooms, soft boiled eggs, soups and creams, soy sauce, whole

serving icon Servings
2 Servings
Ingredients
  • Bone from 1 chicken breast
  • 2 cups (½ liter) water
  • 1 tsp salt
  • 1 tbsp Ginger grated
  • 1 clove garlic, whole
  • 3 tbsp soy sauce
  • 1 tbsp rice apple, or white wine vinegar
  • 1 cup dried mushrooms
  • 1 cup shiitake mushrooms
  • 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
Instructions
  • 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.
  • 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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