Shoyu Ramen Noodle Soup

Easy Instant Pot Shoyu Ramen Noodle Soup Recipe. Cuisine: Japanese.

⏱️ Prep: 20 min🍳 Cook: 90 min

Ingredients

1 whole		whole stewing chicken or chicken bones
1 piece		kombu
0.25 cup	60 ml	dried scallops (optional, strongest fishy taste)
0.25 cup	60 ml	dried anchovies
0.25 cup	60 ml	bonito flakes (reduce if too fishy)
0.25 cup	60 ml	dried shrimps
0.5 inch		ginger, thinly sliced (for broth)
1 cup	240 ml	Japanese soy sauce (whole bean recommended)
1 piece		kombu (for tare)
0.5 cup	120 ml	mirin
0.5 cup	120 ml	cooking sake
8		scallions
0.5 cup	120 ml	bonito flakes (for tare)
0.25 cup	60 ml	sugar
0.5 inch		ginger, thinly sliced (for tare)
8 cloves		garlic, crushed

Easy Instant Pot Shoyu Ramen Noodle Soup Recipe.

Time Prep: 20 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 50 mins

Cuisine: Japanese

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