The world is getting sicker and sicker and the only thing I could think that makes sick people feel better is soup. Not just any soup though. Ramen! I’ll be the first to admit that ramen has been a pantry staple for all of my life. It was an easy thing to make as a youngster. And a cheap thing to make as a college student and young adult.
In the most recent years though, my brother has introduced me to real ramen. You know, real authentic ramen and how it’s supposed to be made. Not the instant packs that we all know and love as a guilty pleasure.
This Instant Pot Ramen Broth is about as authentic as you can get with a pressure cooker, and the longer you cook it down, the more depth and intensity the broth will develop. After the initial time cooking under pressure, I allowed mine to cook down on sauté for about 2 hours all said and done. But, you don’t have to do it for that long if you don’t want to.
Once the initial cook is done, you can do what you wish with the meat and vegetables that are leftover. I tossed them out because mine were truly just mush by the end of it, but that’s also because I had cooked it for so long.
Serve this broth with ramen noodles and whatever ramen toppings you enjoy. We added some miso paste and tare to the bottom of our bowls and served the broth with ramen, shredded cabbage, roasted sea weed and some marinated eggs!
TheSkinnyFork.com A homemade ramen broth that cooks up in the instant pot to create a rich depth of flavor that you'll never get out of that pre-packaged store bought stuff! Prep Time: 10 Minutes • Cook Time: 1 Hour & 15 Minutes
Servings: 6 • Serving Size: About 2 Cups Broth
Due to the nature of this broth, it is nearly impossible to calculate the nutritional content accurately as you are not eating any of what is being used to make the broth.
• 2 1/4 Lb. Chicken Wings
• 2 1/4 Lb. Beef Oxtail
• 1/2 Lb. Salt Pork
• 9 C. Water
• 1 Yellow Onion
• 2 Carrots
• 1 Bulb Garlic
• 5" Ginger Root
• 2 Green Onions
• 1 Oz. Dried Shitake Mushrooms
• 9 Tsp. Reduced Sodium Chicken Bouillon Base
Directions:
Place everything into the base of the instant pot.
Secure the lid and set the steam valve to ‘sealed’.
Set to cook on the soup setting for 45 minutes.
Once done, allow the steam to release naturally.
Remove the lid and set the instant pot to ‘sauté’ for about 30 minutes to reduce the broth slightly.
When the sauté is done, pour the broth out through a strainer into a large pot to remove everything from it other than the broth itself.
Use the broth right away with your choice of noodles and ramen toppings!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
