Ramen Noodle Soup

By: Michelle Fagone

Ramen Noodle Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 people, contributed, cook 13 min, easy, hard-boiled eggs, instant pot recipe, instant pot soup, lunch, medium green onions, modern, olive oil, package of ramen noodles, prep 7 min, pressure cook, pressure cooker recipes, ramen broth, shiitake mushrooms, soup, vegetarian

prep icon Prep Time
7 min
cook icon Cook Time
13 min

serving icon Servings
4 people
Ingredients
  • 2 tsp olive oil
  • 4 medium green onions
  • 4 oz shiitake mushrooms
  • 4 cups ramen broth
  • 1 package of ramen noodles
  • 2 hard-boiled eggs
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.
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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