"Instant Pot Miso Ramen-USE THIS ONE

By RoketJSquerl

Ingredients

• stewing chicken 2-3 lbs
• 1/2 inch ginger sliced
• 1 leek
• 1 large sweet onion quartered
• 1 head garlic crushed
• 8 dried shiitake mushroom or fresh shiitake mushroom
• 1/2 cup bonito flakes
• 1 sheet kombu
• 1 tbsp sesame paste or crushed sesame seeds OPTIONAL
• 1/3 cup white miso adjust the amount to your taste
• 1/4 cup red miso
• 3 quarts water
• salt / shoyu to taste
• tobanjan to taste chili bean paste

Details

Servings 8
Preparation time 15mins
Cooking time 85mins
Adapted from iceorrice.com

Preparation

Step 1

Instructions
Cut the leek in half and wash thoroughly. Then cut it into 1-inch pieces. Wash the chicken, and cut into large pieces.

For Instant Pot, heat the pot using "Saute" setting, and press "Adjust" once so it's switched from "Normal" to "More" for browning.

Once it's hot, add the ginger, garlic, onion, and leek. Stir occasionally so it's not burnt at the bottom. Saute the vegetables for 10 minutes till softened.

Add shiitake mushrooms, chicken, bonito flakes, and water. Cover with the lid. Use the "Manual" setting and set the timer for 60 minutes, and then do a natural release, about 20-30 minutes.

After the broth is done, submerge the kombu into the broth for 10 minutes. Covered with the lid.

Strain the broth using a colander. In a large saucepan, add the broth and bring it to a boil. Add white miso, red miso, doubanjiang (optional) and sesame paste (optional). Mix well. Add salt to taste.

In a bowl with ramen noodles, add the miso broth, and any toppings that you like. Enjoy and don't forget to slurp your noodles!