Japanese Shoyu Ramen (Pressure Cooker) Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Japanese Shoyu Ramen (Pressure Cooker) Recipe). 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) Recipe

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

Campbell's Cheesy Chicken and Rice Casserole

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) Recipe

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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.