4 eggs*, soft-boiled and peeled
1 cup sweet yellow onion, sliced
8 oz shiitake mushrooms
1 cup Napa cabbage, thinly sliced
3 green onions
4 garlic cloves
2 large carrots
1 tbsp toasted sesame oil
1 tbsp olive oil
4 cups vegetable broth
1 cup water
1 tbsp miso paste, divided
1 tbsp mirin
1 tbsp soy sauce
¼ cup coconut milk
2 cups spinach leaves
8 oz dry ramen noodles
sesame seeds, for garnish
nori sheets, for garnish
Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
Turn on Saute mode on Medium and heat sesame oil and olive oil. Add the onion and cook for 4 minutes until lightly browned on the edges.
Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and water, and turn off Saute mode.
Stir in the mushrooms and carrots, miso paste, and mirin. Lock the lid of the Instant Pot. Place the pressure release handle vent in the Sealing position.
Press the Pressure Cook button, making sure the High Pressure setting is selected, and set the time to 3 minutes. Note that it takes about 10 minutes for the pot to preheat and come up to pressure before it starts cooking.
Vent the remaining steam from the Instant Pot by moving the pressure release handle to Venting, covering hand with a towel or hot pad. Open the pressure cooker lid.
Turn on Saute mode to Low. Add the noodles and cook for about 3 minutes until tender.
Stir in the coconut milk, green onions, cabbage, spinach and cook for 1 minute more. Taste and add about 1 tablespoon more miso paste to taste.
To serve, place the noodles into 4 bowls. Top with broth, tofu, peeled soft boiled eggs, and vegetables. Garnish with a splash of soy sauce if desired.
Serve and enjoy.
*Check out Soft Boiled Eggs Recipe to make authentic Japanese ramen eggs.
Sugar: 10g
:
Calcium: 120mg
Calories: 483kcal
Carbohydrates: 55g
Cholesterol: 164mg
Fat: 24g
Fiber: 4g
Iron: 5mg
Potassium: 794mg
Protein: 16g
Saturated Fat: 9g
Sodium: 2651mg
Trans Fat: 1g
Vitamin A: 8320IU
Vitamin C: 16mg
