SOUP Ramen Noodle
Prep
Cook
Total
Yield 8-10 servings
When you hear bone broth, it might be slightly off-putting, but make no mistake: heating bones in water (while trendy now) is a time-honored practice that can offer many healing benefits. For our purposes at Vie, this process (especially when done in a Pressure Cooker) can yield delicious, healthy results in no time. We can get behind that!
The first step is to make the broth. Watch our video here. Next, we’ll show you how to easily add ramen noodles plus other staple ingredients to your bowl of noodle soup to help keep your lunches (and light dinners) vibrant and interesting.
Ingredients
For the Bone Broth
1 bag beef bones (or any meat bones)*
1 tsp olive oil
2 quarts water
2 handfuls frozen vegetable scraps (as needed)**
For the Ramen Noodle Soup
4 pkg ramen noodles (flavoring packet discarded)
1 tsp fresh ginger
1 tsp garlic, minced
¼ yellow onion, sliced thinly into rounds
4 soft-boiled eggs
½ cup cilantro, rinsed and chopped
½ cup scallions (green onions), rinsed and sliced
1 head baby bok choy, rinsed and sliced thinly
2 tsp soy sauce or liquid aminos, or to taste
1-2 tsp chile paste, or to taste
Instructions
For the Bone Broth
- In the bowl of your pressure cooker (or on the stove top--see Notes), add olive oil and bones and adjust setting to brown/sauté. Brown bones for 5 minutes on each side.
- Add water and vegetable scraps. Place lid on pressure cooker and secure, making sure to close steam valve.
- Adjust setting to meat/stew, set pressure to high and allow to cook. This should take about 30 minutes.
- When done, open valve carefully to release steam. Store stock in mason jars until ready to reheat individually. If freezing, make sure to leave an inch of room at the top of each jar to allow for expansion.
For the Ramen Noodle Soup
- When you’re ready to enjoy your soup, reheat 16-32 ounces of Bone Broth by bringing it to a boil in a small saucepan. Once at a boil, remove from heat.
- Add ramen noodles, depending on how hungry you are -or number of eaters- making sure to discard the flavor packet.
- To the same bowl, add ginger, garlic, onions and cover the bowl(s) with a plate to allow noodles to cook and flavors to steep.
- When ready to serve, add peeled and halved soft-boiled egg, cilantro, scallions, baby bok choy, soy sauce, and chile paste to taste.
- Repeat throughout the week with any leftover broth.
Notes
*If you are Vegetarian or Vegan, use 4 cups vegetable scraps with water.
**Watch our video tutorial for tips on how to store vegetables scraps in the freezer for use in making “anytime” stocks.
To make this stock on the stovetop or slow cooker, follow these instructions:
Stovetop: Follow instructions for Pressure Cooker and brown bones in oil over medium-high heat. Add water and vegetable scraps and bring to a boil. Reduce to a simmer and cook for an hour over low heat. Remove from heat, strain and store in mason jars.
Slow Cooker: Follow the above process for browning bones and adding stock + vegetable scraps in a soup pot, then pour all ingredients into your slow cooker and set temperature to low. Cook for 6-8 hours. Strain and store stock in mason jars.
Courses Soup
Cuisine Asian
Recipe by Vie at https://getvie.com/2018/01/09/instant-pot-ramen-noodle-soup/