Japanese Shoyu Ramen (Pressure Cooker)

Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 5 mins
• Calories: 686 Calories

Ingredients

• 3 quarts water
• 1 cup soy sauce
• 1 (4 inch) piece dashi kombu (dried kelp)
• 8 cloves garlic, crushed
• 8 green onions
• 1 (2 1/2 pound) whole chicken, cut into pieces
• 1 cup dried scallops
• 1 cup dried anchovies
• 1 (1 inch) piece ginger, thinly slices, divided
• 6 (3 ounce) packages cooked ramen noodles, or to taste
• 0.25 cup white sugar
• 0.5 cup bonito flakes
• 0.5 cup sake
• 0.25 cup dried shrimp
• 0.25 cup bonito flakes
• 0.5 cup mirin

Recipe Instructions

Step 1

Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.

Step 2

Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

Step 3

Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.