"Instant Pot Pressure Cooker Shoyu Ramen Noodle Soup

By RoketJSquerl

Ingredients

• For the broth:
• 1 whole stewing chicken or 3 lbs chicken bones
• 1 piece kombu
• 1/4 cup dried scallops OPTIONAL as it has the strongest fishy taste
• 1/4 cup dried anchovies
• 1/4 cup bonito flakes reduce the amount if it's still too fishy
• 1/4 cup dried shrimps
• 1/2 inch ginger thinly sliced
• For the tare:
• 1 cup Japanese soy sauce Japanese whole bean soy sauce is recommended. Regular one works fine too.
• 1 piece kombu
• 1/2 cup mirin
• 1/2 cup cooking sake
• 8 scallions
• 1/2 cup bonito flakes
• 1/4 cup sugar
• 1/2 inch ginger thinly sliced
• 8 cloves garlic crushed

Details

Servings 8
Preparation time 20mins
Cooking time 110mins
Adapted from iceorrice.com

Preparation

Step 1

Instructions
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 marinated soft boiled eggs:

Shoyu Ramen Egg

For the tare sauce:
240 ml Japanese soy sauce see notes below
1 piece kombu
120 ml mirin
120 ml cooking sake
1 leek
1/2 cup bonito flakes
1/4 cup sugar
1/2 inch ginger thinly sliced
8 cloves garlic crushed
8 extra large eggs about 65g each

Instructions
In a medium saucepan, add all the seasonings and bring it to a boil. Switch to lowest heat and gently simmer for 15 minutes. Strain the sauce through a fine-mesh sieve. Let it cool and set aside.

Bring the water to a boil in a large pot. Make sure you have enough water to fully submerge all the eggs.

if you take the eggs straight out of the refrigerator, place them in a bowl of warm water (104 F / 40 C) for 1 minute. The water should be a little warmer than body temperature.

Use a slotted spoon to lower the eggs into the boiling water gently. Cook for exact 7 1/2 minutes over medium-high heat. If the eggs are room temperature, boil for exact 6 1/2 minutes.

Prepare a bowl of ice-water. Drain the hot water and transfer the eggs to ice-water and let them sit for a few minutes. Peel the eggs under running water.

Transfer the eggs to a zip top bag and pour the tare sauce over them. Squeeze out the air from the bag to marinate the eggs evenly.

Refrigerate for at least 8 hours and up to 24 hours. Discard the sauce and transfer the eggs to a sealed container. Consume the eggs within 3 days.

Recipe Notes
Any regular/ gluten-free soy sauce from Kikkoman, Yamasa or other Japanese brands is fine. I love Chinese soy sauce, but it tends to be saltier than Japanese soy sauce in general.
Most recipes commonly suggest 6 1/2 minute for the soft-boiled egg. While this cooking time works for me, do remember that it may vary depending on the size of the egg, egg's temperature, egg-to-water ratio, cookware, and even altitude. So do a few test runs and adjust the cooking time.
You can re-use the marination for 2-3 times or use it for ramen broth or chashu. The eggs would extract some liquid after marination. So the flavor is not as intense as the first time. I made a video for shoyu ramen a while ago and used the same sauce for the broth.