Fresh shiitake mushrooms and soy sauce give this ramen a balanced umami, or savory, flavor, without using any meat. For a vegan version, look for egg-free fresh ramen noodles at the Asian market, or replace the noodles with finely shredded Napa cabbage.
2medium carrotspeeled and sliced
2medium onionspeeled and chopped
18ouncesfresh shiitake mushroomsstemmed and sliced
6clovesgarlicpeeled and crushed
1piecefresh gingerpeeled and chopped, 2 inch piece
1/4cuplight soy sauce
1block firm tofudrained and cubed, 14 ounce block
1package fresh ramen noodles12 ounces
8scallionscut into 1 inch pieces
8sheets toasted nori3 inch sheets
Press the Sauté button on the Instant Pot® and heat oil. Add carrots and onions to pot and cook until tender, about 8 minutes. Add mushrooms and cook until they just soften, about 3 minutes, then add garlic, ginger, and soy sauce and cook until fragrant, about 30 seconds. Press the Cancel button and add broth and tofu to pot. Stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 6 minutes.
When the timer beeps, quick-release the pressure. Open lid and add ramen noodles. Cook according to package directions. Press the Cancel button and stir in scallions. Serve ramen in bowls with nori and chili oil for garnish.
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