Ramen Noodle Soup
⏱️ Prep: 3 min🍳 Cook: 15 min
Ingredients
| 1.5 tablespoons | 23 ml | olive oil |
| 1.5 inches | fresh ginger, thinly sliced | |
| 3 tablespoons | 45 ml | minced garlic |
| 9 cups | 2.2 l | vegetable stock |
| 3 tablespoons | 45 ml | low-sodium soy sauce or coconut aminos |
| 0.33 cup | 79 ml | rice vinegar |
| 1.5 tablespoons | 23 ml | chile paste |
| 1.5 cups | 360 ml | sliced mushrooms |
| 15 ounces | 425 g | ramen noodles |
Instructions
6 Quart / 8 Quart. Servings: 2/4/6/8/10. Ready in: 20 min. Prep time: 3 min. Cook time: 15 min.
- Heat oil in the inner steel pot of the pressure cooker set to Sauté on Normal. Cook and stir ginger and garlic in the hot oil until softened, about 2 minutes.
- Pour vegetable stock into the pot; add soy sauce, rice vinegar, and chile paste. Stir mushrooms into the stock mixture.
- Add ramen noodles and press the noodles into the stock to cover completely with liquid. Press Cancel.
- Lock the pressure cooker lid in place and set the steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High pressure for 1 minute. Turn the steam vent handle to Venting to quick-release pressure.
- Stir the soup and ladle into bowls; top with carrots, green onion, sliced chile peppers, chopped fresh cilantro, and serve.
Mealthy Tip: Don't use soy sauce? Substitute coconut aminos instead! Get creative with your ramen toppings! Some suggestions include tofu, baby bok choy, bean sprouts, and cabbage.