Instant Pot Shoyu Ramen Noodle Soup
Try this Instant Pot Pressure Cooker Shoyu Ramen Noodle Soup recipe, or contribute your own.
Try this Instant Pot Pressure Cooker Shoyu Ramen Noodle Soup recipe, or contribute your own.
- 1/4 cup sugar
- 1/2 cup sake
- 1/2 cup mirin
- 1 whole stewing chicken (or 3 lbs chicken bones)
- 1 piece kombu
- 1/4 cup dried scallops (optional as it has the strongest
- 1/4 cup anchovies
- 1/4 cup bonito flakes (reduce the amount if it's still to
- 1/4 cup dried shrimps
- 1/2 inch ginger (thinly sliced)
- 1 cup soy sauce (japanese whole bean soy sauce is recom
- 1 piece kombu
- 8 scallions
- 1/2 cup bonito flakes
- 1/2 inch ginger (thinly sliced)
- 8 gloves garlic (crushed)
- Carbohydrate 2.59295833472534 g
- Cholesterol 14.9666667011625 mg
- Fat 0.489841667305278 g
- Fiber 0.389999985694885 g
- Protein 3.28037500545975 g
- Saturated Fat 0.117773333475972 g
- Serving Size 1 1 Serving (62g)
- Sodium 1764.84433838301 mg
- Sugar 2.20295834903045 g
- Trans Fat 0.0942800001414522 g
- Calories 60 calories
Step-by-step
- Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes.
- Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.
- Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.
- In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare.
- Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.
- For making the soft-boiled eggs, you can follow the recipes below:Regular method: http://www.thekitchn.com/how-to-make-a-soft-boiled-egg-kitchn-cooking-lesson-138819Instant pot: https://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/
- Put the 6-minute soft-boiled eggs with the tare sauce in a zip-top bag, and marinate for at least 4 hours.
Kombu does the foundational heavy lifting in ramen broth by supplying glutamate, the amino acid responsible for savory depth that mimics long-simmered animal proteins without requiring hours of traditional stovetop reduction. When adapting this pressure cooker formula, understanding how structural components interact dictates the final clarity and salinity of your soup base. Dried marine elements like scallops and anchovies concentrate umami far beyond their fresh counterparts, meaning direct weight-for-weight swaps will dramatically alter the sodium profile and concentration of the liquid.
Managing Marine Proteins and Aromatics
Substituting dried shrimp or anchovies with fresh seafood introduces excess water content and muddy proteins that cloud the stock during the 90-minute pressure cycle. Rehydrating dried items in warm water for 20 minutes before sealing the cooker recovers essential volatile compounds lost in commercial dehydration while keeping the broth clean. Fresh ginger cut into paper-thin 1/2-inch slices disperses sharp heat more evenly than minced root through the circulating steam.Balancing Tare and Broth Ratios
The concentrated tare liquid utilizes soy sauce, sake, and mirin to season the unseasoned chicken broth upon serving rather than during pressure cooking. Boiling the tare for precisely 10 minutes drives off raw alcohol burn while concentrating the sugars enough to properly caramelize without scorching the saucepan bottom. Always measure the initial two-tablespoon tare addition into the bowl before ladling the hot broth over top, allowing the temperature of the liquid to immediately bloom the aromatic compounds.
