"Homemade Instant Pot Ramen Recipe w/Soy Sauce Egg Recipe

Ingredients

Soy Sauce Eggs:
2 1/2 pounds pork spareribs, cut into 2" pieces
1 1/2 pounds chicken wings
2 tablespoons cooking oil
2 large onions, peeled, thick sliced
3 cloves garlic, smashed
thumb-sized nub of ginger
soy sauce or salt, to taste
3-6 eggs
1/2 cup low-sodium soy sauce
1/4 cup water
1 1/2 tablespoons sugar

Preparation

Step 1

Directions:
1. Bring a big stockpot filled with water to a boil (If your electric pressure cooker pot is stovetop-safe, feel free to use that instead of dirtying another pot.) Add in the ribs and the wings. Return to boil, let cook for 5-8 minutes at a hard boil on high heat. Drain and discard the water. Rinse the ribs and wings with clean water, getting rid of any scum clinging to meat.

2. Following the manufacturer's directions, turn the electric pressure cooker to saute or brown, on high heat. Swirl in the cooking oil and add in the onions. Brown the onions, about 8 minutes. Take your time!

3. Add in the garlic and the ginger into the pot, then add ribs and wings. Fill pot with water up to the "MAX" line. Close lid of pressure cooker, set to cook on high pressure for 90 minutes.

4. After cooking, let pressure release naturally, or use a kitchen towel and tongs to manually release pressure, being very careful of splatters.

5. Strain broth with fine mesh strainer, discarding the solids. Skim any surface oils on the broth, if desired. Season broth with soy sauce or salt, to taste.

For the Soy Sauce Eggs:

Add 3-6 eggs to a pot, cover with water by 1-inch. Bring water to a rolling boil, remove from heat and cover. Let sit for 6 1/2 minutes. The eggs should be a perfect soft+boiled egg with a custardy yolk that’s still creamy and firm whites.

While the eggs are cooking, you can prepare the sweet soy sauce. Whisk together: 1/2 cup of low-sodium soy sauce + 1/4 cup water + 1 1/2 tablespoons sugar. It’s best to have a skinny, tall container (like my Pyrex measuring cup) or you can use a quart-sized sealable bag.

After the eggs are cooked, immediately rinse in cool water. Peel the eggs, and add the eggs whole into the sweet soy sauce to marinate for 2 hours or overnight in the refrigerator. When ready to eat, remove eggs (reserve sweet soy sauce for another use) and cut each egg in half.

Or – you can soft boil/hard boil eggs with a microwave egg cooker – we’ve been using this one for the past 4 years. Since our hens produce so many eggs are soft or hard boiled by STEAM instead of being submerged in water. The steaming action actually makes the eggs so much easier to peel! This is important for us, since our eggs are same day fresh and are difficult to peel, cooked traditionally on the stovetop. (Older eggs are easier to peel than fresh laid eggs — the moisture evaporates as the eggs get older, leaving more space between the shell and the egg whites as it cooks.

You can reuse the sweet soy sauce again:

for another batch of eggs
as a dipping sauce for dumplings (I like to also add a spoonful of chile garlic sauce)
a couple spoonfuls in a stir fry
toss with cooked noodles + scallions for a quick side dish
drizzle over steamed vegetables
use to season the ramen broth (if you like a slightly sweeter tasting broth)

Other Toppings:

Finely minced green onions (scallions)
Fresh bean sprouts
Cooked bamboo shoots – from a can is fine. Canned bamboo shoots are pretty bland tasting, so I also marinate them in the sweet soy sauce from the eggs (see above recipe). Actually, I just throw the bamboo shoots in with the eggs and they’ll marinate together.
Blanched spinach – Fresh spinach: just a few of seconds in boiling water, or defrost frozen spinach. Make sure you squeeze out as much water from the spinach as possible.
Sesame seeds
Pieces of nori (seaweed)
Shichimi Togaroshi – Japanese 7-pepper blend made of red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. This is also my secret ingredient to the best scrambled eggs ?
Tiny drizzle of Asian sesame oil (don’t use too much or the sesame oil will overpower the soup)
shhh…don’t tell anyone, but I also love Chinese preserved bamboo shoots in chile oil in my ramen, too.