Chicken Ramen

Chicken Ramen

www.theinspiredhome.com
INGREDIENTS

For the Ramen:

  • 1 yellow onion, halved
  • 6-8 cloves garlic, peeled and halved
  • 2 shallots, peeled and halved
  • 1” fresh ginger
  • 2 (32 oz) containers chicken broth
  • 2 split chicken breasts (uncooked)
  • 9 oz ramen, soba or udon noodles
  • Salt and pepper

For the Toppings Bar:

  • 5 boiled or soft-boiled eggs
  • 1/2 head napa cabbage, shredded
  • 2 jalapeno peppers, sliced thin
  • 1 can bamboo shoots and/or water chestnuts
  • 1 cup shredded carrots
  • 1 cup shitake mushrooms, sauteed
  • 1 cup pea shoots or bean sprouts
  • 1 bunch green onions, sliced thin
  • 1 bunch thai basil, stems removed
  • 1 bunch cilantro, chopped
DIRECTIONS
  1. In an electric pressure cooker, combine onion, garlic, shallots, ginger, chicken broth and chicken breasts. Salt generously. Secure lid, place vent to “airtight” and cook on High Pressure for 15 minutes.
  2. Meanwhile, boil noodles according to package directions.
  3. Once cooking cycle on chicken is complete, allow to depressurize naturally. Stir in noodles.
  4. Serve with toppings and invite guests to make their own ramen bowls.