Japanese Shoyu Ramen (Pressure Cooker)

Cinco de Mayo - Soup, Stew and Chili

This clear broth seasoned with soy sauce seems very simplistic, but it belies the intense umami flavor within the soup. We use chicken and 4 types of dried seafood to create an incredibly savory broth that is seasoned with a soy sauce tare that gives the broth a bit of sweetness and wonderful complexity. The best thing about this recipe is that we use a pressure cooker that not only helps extract all the flavor very quickly but also creates a beautifully clear broth.

Brief

Prep 10 mins

Cook: 1hr55 mins

Additional: 10 mins

Total: 2hrs15 mins

Servings: 6

Yield: 6 servings

Japanese Shoyu Ramen (Pressure Cooker)

Ingredients

1 (2 1/2 pound) whole chicken

cut into pieces

1 cup dried scallops

1 cup dried anchovies

¼ cup dried shrimp

¼ cup bonito flakes

1 (1 inch) piece ginger

thinly slices

divided

1 (4 inch) piece dashi kombu (dried kelp)

3 quarts water

1 cup soy sauce

½ cup mirin

½ cup sake

8 green onions

½ cup bonito flakes

¼ cup white sugar

8 cloves garlic

crushed

1 (4 inch) piece dashi kombu (dried kelp)

6 (3 ounce) packages cooked ramen noodles

or to taste

Southwestern Egg Rolls

Soup, Stew and Chili

Directions

Step 1

Place chicken scallops anchovies shrimp bonito flakes half the ginger and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.

Step 3

Combine soy sauce mirin sake green onions bonito flakes sugar garlic and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.

Step 4

Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare broth and ramen.

Nutritional Information

Japanese Shoyu Ramen (Pressure Cooker)

Servings Per Recipe:6

Calories: 685.5

% Daily Value *

Protein: 41.5g 83%

Carbohydrates: 30.8g 10%

Dietary Fiber: 1.4g 6%

Sugars: 16.8g

Fat: 39.5g 61%

Saturated Fat: 10.5g 53%

Cholesterol: 188.4mg 63%

Vitamin A Iu: 415.4IU 8%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.2mg 12%

Vitamin C: 5.2mg 9%

Folate: 22.4mcg 6%

Calcium: 65.8mg 7%

Iron: 2.7mg 15%

Magnesium: 47.8mg 17%

Potassium: 323.4mg 9%

Sodium: 3530.7mg 141%

Thiamin: 0.1mg 7%

Calories From Fat: 355.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.