Ramen originated in China during the 1800s. Chinese immigrants took this idea of noodles in a soup-like broth to Japan during the 19th or 20th century. As a result, China Towns began emerging all over Japan which helped ramen's popularity soar. Eventually, ramen spread around the world. Nevertheless, we are grateful to the Chinese for coming up with the recipe for delicious ramen.
This version of ramen features the instant pot. Sesame oil, garlic, ginger, Shiitake mushrooms, water, vegetable broth, noodles, scallions, sesame seeds, Nori, and soy sauce come together to make the most delicious bowl of Instant Pot Ramen. Best of all, this ramen is ready in 20 minutes.
Can you make instant ramen in an Instant Pot?
Instant ramen is designed to cook within 2-3 minutes. Unfortunately, instant ramen cannot be cooked in an instant pot. It may make the noodles mushy and give them a weird texture.
How long does it take to cook ramen noodles in an Instant Pot?
The time it takes to cook ramen depends on its ingredients. Since this is vegetarian ramen, it takes about 10 minutes to cook. In contrast, if the ramen contained chicken or pork, it could take up to 15-20 minutes to cook.
Are you supposed to drain the water from Ramen noodles?
It depends. Instant ramen manufacturers do advise draining the water from the ramen noodles. However, if you made ramen from scratch, I don't think you would want to waste all that delicious broth. In this case, the only way you should discard the broth is if cooked the noodles in a separate pot. However, if you added the noodles to the broth, serve it with the broth.
Can I lose weight eating ramen?
Instant noodles may not cause weight loss. Each bowl of ramen has 410 calories, 57 grams of which are carbs. Therefore, ramen is a dish best eaten in moderation.
Ingredients
5 large Eggs
1/2 cup Water
2 tablespoons Sesame Oil
1 teaspoon Ginger Paste
3 cloves Garlic, minced
1lb. Shiitake Mushrooms, sliced
3 tablespoons Soy Sauce
3 cups of Water
5 cups Vegetable Broth
2 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
1 tablespoon Sugar
8 oz. Dried Ramen or Udon Noodles
1 oz. Nori, cut into strips
4 tablespoons Scallions, chopped
3 teaspoons Sesame Seeds
Instructions
Place the trivet into your instant pot, add the water. Carefully place the eggs on top of the trivet.
Put the lid on top of the instant pot. Set the valve to sealing. Press the manual setting to pressure-cook for 3 minutes.
Set the valve to vent to do a quick release. Once the pin drops, carefully uncover the instant pot and remove the eggs.
Place the soft-boiled eggs into an ice water bath until they are cool.
Press the sauté function. Add the sesame oil, garlic, and ginger and cook it for 1 minute until fragrant.
Add the mushrooms, water, vegetable broth, soy sauce, kosher salt, black pepper, and sugar to the instant pot.
Cancel the sauté function, and place the lid on the instant pot. Set the valve to sealing. Select manual mode and pressure-cook the ramen for 15 minutes.
The instant pot should sound beep after 15 minutes and change to warm mode to keep the ramen warm. For a quick release, switch the valve to venting, then carefully remove the lid from the instant pot and select the sauté function.
Let the ramen come to a boil and stir in the noodles and cook them according to the manufacturer's instructions.
Divide the Ramen into 5 serving bowls. Peel the soft-boiled eggs, slice them in half, and add 1 egg cut in half to each bowl. Garnish each bowl with Nori, scallions, and sesame seeds before serving.
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