Japanese Shoyu Ramen Noodles

Name: Japanese Shoyu Ramen Noodles
Prep time: 5 min
Total time: 10 min
Yield: Makes: 4 to 6 servings
Cuisine: Japan
Ingredients: 2 slices braised pork belly; fine sea salt; 2 to 3 strips seasoned Seasoned Bamboo Shoots; Half a Japanese-Style Soy Sauce Egg; 2 to 3 cups (480 to 720 ml) Shoyu Tare Sauce; Furikake (seaweed and sesame seed mix); 1 tablespoon corn kernels (frozen or fresh); 2 tablespoons kimchi; 1 sheet toasted nori seaweed; Sesame or other flavored oil (like garlic or onion, optional); Chopped green onions; 6 to 8 cups (1 to 2 l) pork ramen broth base, or low-sodium chicken stock; 8 ounces (240 g) dried or 1 pound (450 g) fresh ramen noodles; Shichimi togarashi (Japanese seven-spice mix)

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
10 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Making ramen the traditional way is a lengthy process. Even the pressure cooker can only streamline the process and shorten cooking time by so much. But your hard work will be rewarded!

Ingredients

Soup

8 ounces (240 g) dried or 1 pound (450

Asia
Japan
Main course
Noodles

Method

Before you start, have all your toppings cooked and ready to go.
Simmer the ramen broth base in a large pot on the stove over medium heat.
Boil your noodles according to package directions, usually 5 to 6 minutes for dried, or 2 to 3 minutes for fresh noodles.
Pour 1 c