Servings: 4 people
Calories: 885kcal
Equipment
- Instant Pot
Ingredients
- 4 eggs
- ½ lb chicken breast
- ½ lb pork belly
- 1 onion
- 2 bunches bok choy
- 3 cloves garlic
- 1 tsp fresh grated ginger
- 8 shitake mushrooms
- 1 cup chopped fresh cilantro
- 2 stalks green onions chopped
- 2 tbsp olive oil
- 1 cup water
- ½ cup rice vinegar
- ½ cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 4 cups chicken broth
- 6 oz fresh ramen noodles
Instructions
- Soft boiled eggs: In an Instant Pot, place 4 eggs on rack in pot and add 1 cup water. Clode lid and set to Pressure Cook High for 4 minutes. Release steam as soon as 4 minutes are up. Remove eggs with tongs and place in ice bath to stop cooking process. Peel and serve as is or marinade for 4-24 hours before serving.
- Meat: Heat olive oil in a pan and brown pork belly and chicken. I seasoned with a bit of salt and pepper. Once cooked, remove from pan and let rest while cooking the ramen.
- Soup: In a dutch oven or soup pot, saute chopped onion in 1 tbsp olive oil until onion is translucent then add chopped garlic into pan. Toss in thick part of bok choy once garlic is fragrant.
- Pour in all liquids and fresh grated ginger and heat through.
- Noodles: In a separate pot, bring water to a boil and cook fresh pasta for 3 minutes. Drain then place noodles in bowls.
- Place bok choy and meat on top of noodles and pour broth over. Let sit for 2 minutes or until bok choy is tender.
- Place remaining vegetables and toppings on top of ramen and enjoy!
Video
Notes
Feel free to make this your own and add or omit any of the meats or veggies as you please.
Nutrition
Calories: 885kcal | Carbohydrates: 66.7g | Protein: 65.1g | Fat: 37.7g | Saturated Fat: 13g | Cholesterol: 265mg | Sodium: 5666mg | Potassium: 1883mg | Fiber: 9.5g | Sugar: 15.3g | Calcium: 511mg | Iron: 8mg
Tried this recipe?Let us know how it was!