I love that when people say Ramen these days, they think of big bowls of slurpy noodles in rich broth and fresh crunchy toppings instead of the cup’o noodles that were so popular in my youth. Now that we really know what Ramen is, how could we go back?
To make things even better, we’re going to use the Instant Pot, where we can make our ramen quickly and easily.
To make this dish, you need to have a second smaller oven safe dish to add into the instant pot. This is called pot-in-pot cooking, and it allows us to cook two different things at once.
- 1 pack of bone in skin on chicken thighs or breasts (also sub chicken legs)
- 1-1.5 qt bone broth (homemade is best)
- ginger, 2 inch piece
- 2 tbsp miso
- 1/2 onion, not chopped
- 2 cloves garlic
- 1 c mushrooms, sliced
- broccoli, greens or bok choy
- ramen noodles (I prefer gluten free)
- Glaze for chicken:
- 1/2 c coconut aminos (sub soy sauce)
- ginger, 1 inch piece
- 1 tbsp miso
- 1 tsp coconut sugar
- 1/2 onion
- Fresh Toppings
- bean sprouts
- radish slices
- Green Onion
- Step 1: Debone chicken thighs. I really like using the skin-on chicken pieces because they develop a beautiful crust when put under the broiler at the end of cooking, but this does require you to do debone them yourselves. You can ask the butcher to do this (he likely will), or you can take a sharp knife and do it yourself. If you take the chicken thigh skin side down and bone side up, you will see a little white line. If you cut along this line, it will reveal the thigh bone. Cut into the meat to reveal the bone, then peal the meat away from the bone as you make cuts in the flesh along the bone. As you cut, you kind of roll the meat away from the bone. I’ll do a video on this shortly so you can see an example of how it’s done.
- Alternatively you can use boneless chicken, but it will most likely also be skinless and not develop the same crunchy skin.
- Step 2: Pour the bone broth into the pot. Also add half an onion. No need to chop it. Also add the garlic, ginger root and miso. Stir the miso into the broth.
- Step 3: Once the bone is removed, take the thighs and roll them and place them on the rack inside the Instant Pot.
- Step 4: Now we will get our second cooking pot ready to place into the Instant Pot. Put your mushrooms and greens into the second pot. Drizzle sesame oil over them and massage oil into the veggies to make sure they are coated. I also add my raw eggs to this pot and allow them to “hard boil” while the other elements cook. Once filled with desired ingredients, place a lid or foil onto the pot and set it right on top of the chicken. The veggies will sauté inside this pan as they cook.
- Step 5: Cook under pressure for 5 minutes. This will cook the chicken and other ingredients. When done, instantly release pressure. Note that the ramen noodles are not in the pot at this time. They are cooked in the residual heat of the instant pot.
- Step 6: While the dish is cooking, prepare an ice bath for the eggs. You want them to stop cooking immediately so that the yolks will stay soft.
- Step 7: Prepare the glaze for the chicken by placing all the ingredients in a blender and blending until smooth. Any left over sauce can be saved in the fridge for several weeks and used as a stir-fry sauce. Get a baking dish ready and turn the oven broiler to high.
- Step 8: Once the cooking is over and pressure is released, remove items from the pot. First take out the pot-in-pot and remove the eggs and chill in the water bath. Then remove the chicken thighs and place in a baking dish. Finally, remove the onion, garlic and ginger with a strainer.
- Step 9: Pour the sauce over the thighs and broil until the skin is browned and crispy. Once done, remove and slice the thighs.
- Step 10: Put the ramen noodles into the hot broth and allow them to soften. Taste the broth and adjust the seasoning. Add more miso or salt if needed.
- Step 11: Now your bowl is ready to assemble. Add all the elements to your dish and enjoy.
© 2020 This recipe is prepared by Bonvivantfoodandwine.com