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.
INGREDIENTS
- 2 tablespoons vegetable oil
- 2 medium carrots peeled and sliced
- 2 medium onions peeled and chopped
- 18 ounces fresh shiitake mushrooms stemmed and sliced
- 6 cloves garlic peeled and crushed
- 1 piece fresh ginger peeled and chopped, 2 inch piece
- 1/4 cup light soy sauce
- 4 cups vegetable broth
- 1 block firm tofu drained and cubed, 14 ounce block
- 1 package fresh ramen noodles 12 ounces
- 8 scallions cut into 1 inch pieces
- 8 sheets toasted nori 3 inch sheets
- 4 tsp chili oil
INSTRUCTIONS
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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.
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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.
RECIPE NOTES
PER SERVING
CALORIES: 260
FAT: 9g
PROTEIN: 12g
SODIUM: 635mg
FIBER: 4g
CARBOHYDRATES: 34g
SUGAR: 5g
*Manual and Pressure Cook buttons are interchangeable
Source:- Cosorithis