Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pressure Cooker Shoyu Ramen

5.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
115 min
TOTAL TIME
135 min
SERVINGS
6 servings
Dinner Japanese
Pressure Cooker Shoyu Ramen
Ingredients
  • 1 (2 1/2 pound) whole chicken, cut into pieces
  • 1 cup dried scallops
  • 1 cup dried anchovies
  • 1/4 cup dried shrimp
  • 1/4 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
  • 1/2 cup mirin
  • 1/2 cup sake
  • 8 green onions
  • 1/2 cup bonito flakes
  • 1/4 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
Instructions
1
Begin by placing the chicken, scallops, anchovies, shrimp, bonito flakes, half of the ginger, and kombu in an electric pressure cooker. Add water to the pot and secure the lid tightly.
2
Select the Soup setting on your pressure cooker according to its manufacturer's instructions and set a timer for 90 minutes. Allow about 10-15 minutes for the pressure to build up.
3
Once the pressure has built, release it using the natural-release method as per your pressure cooker's instructions. The time taken for this process can range from 10 to 40 minutes.
4
Strain the broth through a colander or fine-mesh sieve to separate it from any solids. Carefully skim off the fatty oil that rises to the top of the broth.
5
In a separate saucepan, combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu. Place the saucepan over high heat and bring the mixture to a rolling boil.
6
Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together. Strain the tare sauce through a fine-mesh sieve into a bowl, discarding any solids.
7
Pour 2 tablespoons of the tare sauce into a large serving bowl. Ladle in about 2 cups of the broth and add 1/6 of the ramen noodles. Repeat this process with the remaining tare sauce, broth, and noodles to create individual servings.