Ramen Soup
Ingredients
1 tablespoon of sesame oil
1/4 teaspoon of freshly grated ginger
2 cloves of garlic minced
8 oz fresh mushrooms sliced
2-3lb chicken thighs and drumsticks (bone or boneless)
2 tablespoon of soy sauce
8 cups of water
Kosher salt and freshly ground pepper
8 ounces of dried ramen or udon noodles
1 large carrot peeled and grated
1 cup of thinly sliced baby spinach
Soft Boiled Eggs (optional)
Sesame Seeds for garnish
Instructions
Set Instant Pot to Saute function on normal heat.
Heat sesame oil, garlic and ginger, 1-2 minutes.
Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
Instant Pot will take 15-20 minutes to come to pressure, then will count down from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in noddles and cook according to package directions.
While noodles are cooking, shred chicken into bite sized pieces discarding bones.
Once noodles are cooked, stir in chicken meat, carrots and spinach.
Adjust salt and pepper to taste.
Garnish with soft boiled egg and a sprinkle of sesame seeds.