PRESSURE COOKER MISO CHICKEN RAMEN WITH BOK CHOY

Pressure Cooker Miso Chicken Ramen With Bok Choy image

The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving. Find the slow-cooker version of the recipe here.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 1h15m

Yield 4 or 5 servings

Number Of Ingredients 11

Ingredients

3 to 3½ pounds bone-in, skin-on chicken thighs or 2 pounds boneless, skinless chicken thighs
1/2 heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved, plus more for serving
4 dried shiitake mushrooms, halved (optional)
3 garlic cloves, smashed
6 cups low-sodium chicken broth or water
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari or soy sauce, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces fresh or dried ramen, cooked and drained
Soft-boiled eggs, sesame seeds and toasted nori sheets, for serving

Steps:

Put the chicken thighs in a 6- to 8-quart pressure cooker and crumble the miso on top. Add the scallions, mushrooms (if using), garlic and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
Remove the scallions with tongs or a slotted spoon. (If they are overcooked, discard them. If they are not, chop them and add them back to the soup.) Using tongs or a slotted spoon, transfer the bone-in chicken to a bowl to cool. (If using boneless chicken thighs, you can shred them directly in the pot.)
Stir the bok choy, tamari and mirin into the pot. Using the sauté function, cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. Remove the meat from the chicken bones, shred it and add it back to the pot.
Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.
Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved soft-boiled egg, sesame seeds and a piece of nori.

Nutrition Facts : @context http, Calories 837, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 11 grams, Sodium 3225 milligrams, Sugar 5 grams, TransFat 0 grams