Quick & Easy Ramen Soup Recipe

5 from 1 vote

Quick & Easy Ramen Soup Recipe

The ramen soup recipe is one of the comforting yet appetizing dishes one must discover. It is extremely easy to make, yet it brings huge satisfaction. The combination of chicken stock with dried porcini, Asian sauces, and eggs brings Japan flavors on your plate.

Prep Time5

Cook Time15

Course: Main Course, Salad

Cuisine: Asian, Japanese

Keyword: easy recipe, instant pot soup, japanese soup, Noodles soup, ramen, Ramen soup

Servings: people

Calories: 270kcal

Author: Tatiana

Equipment

instant pot

Ingredients

3 cups chicken stock
1 cup dried porcini stock optional
50 g porcini mushrooms dried
1 tbsp ginger grated
1 tbsp garlic grated
4 tbsp spring onion chopped
3 tbsp sunflower oil
100 g Japanese noodles
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sriracha sauce
4 medium eggs
1 Tbsp leek chopped

Instructions

Soak the dried porcini in 1 cup of hot water for 5-10 minutes
Set the “soup” regime on your instant pot and add to the pan about 3 tablespoons of sunflower oil
Add 1 tablespoon of minced garlic, 4 sliced spring onions, 1 teaspoon of Sriracha sauce
Grate 1 tbsp of ginger. Stir everything well let it simmer for about 3-5 minutes
Add the mushrooms and let simmer for extra 5 minutes (save the stock)
Add 3 cups of chicken stock, 1 cup water, 1 cup of porcini stock, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce. Let simmer for 5 minutes
Add the Japanese noodles; cook according to package instructions
Turn off the Instant Pot
Place in a bowl and top with one hard-boiled egg and chopped scallions of leek

Nutrition