45 minutes
A comforting and savory chicken ramen bowl made with miso, chicken, bok choy, and other flavorful ingredients, all prepared in a pressure cooker.
Chicken Thighs, Bone-in, skin-on
0 lb
Yellow Miso, Sweet
cups
Scallions, Trimmed and halved
each
Dried Shiitake Mushrooms, Sliced in half
handful
Garlic Clove, Smashed
each
Low-Sodium Chicken Broth
cups
Baby Bok Choy, Cored and roughly chopped
0 lb
tablespoons
tablespoons
Ramen Noodles, Cooked al dente and drained
0 oz
Soft-Boiled Eggs, Halved
each
Sesame Seeds, Toasted
to taste
Nori Sheets, Toasted
sheets
1. Prepare the Pressure Cooker
Place chicken thighs in the pressure cooker, top with miso, then add scallions, mushrooms, garlic, and pour in the chicken broth. Stir to dissolve the miso into the broth.
2. Cook under Pressure
Seal the pressure cooker and cook at high pressure for 25 minutes. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam.
3. Remove and Prepare Ingredients
Discard the scallions, set aside bone-in chicken thighs to cool if used, or shred boneless chicken in the pot. Add bok choy, tamari, and mirin, then sauté until the bok choy is tender but still vibrant, about 3-5 minutes.
4. Final Touches
Debone and shred the chicken if needed, and return it to the soup. Adjust the seasoning with additional miso or tamari, water, and mirin as desired.
5. Assemble the Ramen Bowls
Place cooked noodles into serving bowls, ladle the soup over the noodles, and garnish with scallions, a soft-boiled egg, sesame seeds, and a nori sheet.
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