The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving.
Find the slow-cooker version of the recipe here.
Provided by: SmallRecipe.com
Total time: 1 hours 15 minutes
Yield: 4 or 5 servings
Ingredients:
| 3 to 3½ pounds bone-in, skin-on chicken thighs or 2 pounds boneless, skinless chicken thighs |
| 1/2 heaping cup sweet white or yellow miso, plus more to taste |
| 2 scallions, trimmed and halved, plus more for serving |
| 4 dried shiitake mushrooms, halved (optional) |
| 3 garlic cloves, smashed |
| 6 cups low-sodium chicken broth or water |
| 1 pound baby bok choy, cored and roughly chopped |
| 2 tablespoons tamari or soy sauce, plus more to taste |
| 2 tablespoons mirin, plus more to taste |
| 12 to 16 ounces fresh or dried ramen, cooked and drained |
| Soft-boiled eggs, sesame seeds and toasted nori sheets, for serving |
Steps:
- Put the chicken thighs in a 6- to 8-quart pressure cooker and crumble the miso on top. Add the scallions, mushrooms (if using), garlic and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
- Remove the scallions with tongs or a slotted spoon. (If they are overcooked, discard them. If they are not, chop them and add them back to the soup.) Using tongs or a slotted spoon, transfer the bone-in chicken to a bowl to cool. (If using boneless chicken thighs, you can shred them directly in the pot.)
- Stir the bok choy, tamari and mirin into the pot. Using the sauté function, cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. Remove the meat from the chicken bones, shred it and add it back to the pot.
- Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.
- Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved soft-boiled egg, sesame seeds and a piece of nori.
Nutrition Facts:
@context http//schema.org, Calories 837, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 77 grams, Saturated Fat 11 grams, Sodium 3225 milligrams, Sugar 5 grams, TransFat 0 grams
Our IP Version of P. F. CHANG’S CHINA BISTRO’S Spicy Miso Ramen with Shrimp and Bean Sprouts. This copycat from the popular chain is actually a cheat recipe for ramen. It’s not made with a complicated broth made from bones and spice but instead with miso paste and soy sauce for lots of flavor depth and an easier preparation.
The chain serves this dish with pork, chicken, or shrimp. We went with shrimp in our copycat for a cleaner, brighter flavor, better to balance the broth in the pot. You can use any sort of miso paste you like, but red will get you closest to the original. It has a deep, complex, fermented flavor that can’t be otherwise replicated.
For pitch- perfect aesthetics, the carrot should be julienned, which you can often find pre- made in the produce section these days. If you can’t, cut the carrot lengthwise into long, thin strips, then lay these flat on a cutting board and slice them lengthwise into long, thin pieces which you can then cut widthwise into smaller matchsticks.
Finally, two additions you can try. At some restaurants, they drizzle red chile oil over the servings as a garnish. And they give you the option to add a fried egg to the bowl. You might want to do the same at home.
Provided by: SmallRecipe.com
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 2 servings in bowls
Ingredients:
| 3 cups vegetable broth |
| 2 tbsp miso paste (preferably red miso paste) |
| 2 tbsp soy sauce |
| Up to 1 tbsp thick red chile paste (such as sambal oelek) |
| 1 tbsp minced peeled fresh ginger |
| 3 medium garlic cloves (peeled and minced (1 tablespoon)) |
| 2 tsp toasted sesame oil |
| 1 tsp unseasoned rice vinegar |
| 4 ounces medium shrimp (peeled and deveined, 1/4 pound, about 30 per pound) |
| Two 4-ounce (1/4 lb) packages (or squares) of raw dried ramen (any spice or flavoring packets discarded) |
| 1 large carrot (peeled and julienned (that is, cut into matchsticks — see the headnote for more information)) |
| 6 medium shiitake mushrooms (stems discarded, the caps thinly sliced) |
| 2 medium scallions (trimmed and thinly sliced (1/2 cup)) |
| 1 1/2 oz fresh bean sprouts (1/2packed cup) |
Steps:
- Pour the broth into the insert set in a 5- or 6-quart Instant Pot. Stir in the miso paste, soy sauce, red chile paste, ginger, garlic, sesame oil, and rice vinegar until the miso paste dissolves. Add the shrimp, stir well, and lock the lid onto the pot.
- Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.
- When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use a slotted spoon to transfer the shrimp to a nearby bowl.
- Set the ramen squares in the liquid, submerging them as much as you can and stacking them only as necessary. Lay the carrot and shiitake strips on top of the noodles. Lock the lid back onto the pot.
- Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.
- When the pot has finished cooking a second time, again use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the pot. Use a fork to break up the noodles and stir them into the soup. Divide the soup between two large serving bowls. Divide the shrimp between the bowls and top each bowl with half the scallions and half the bean sprouts.