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Pressure Cooker Miso Chicken Ramen With Bok Choy

Based on the NYT https://cooking.nytimes.com/recipes/1020134-pressure-cooker-miso-chicken-ramen-with-bok-choy

Total Time: 1 hour 15 minutes
Yield: 4-5 Servings

  * 4 garlic cloves, smashed
  * 1 inch of fresh ginger, sliced
  * 3 to 3½ pounds bone-in, skin-on chicken thighs or 2 pounds boneless, skinless chicken thighs
    * or Rotisserie Chicken (see below)
  * 2 scallions, trimmed and halved, plus more for serving
  * 4 dried shiitake mushrooms, halved (optional)
  * 6 cups low-sodium chicken broth or water
  * 1 pound baby bok choy, cored and roughly chopped
  * 2 tablespoons tamari or soy sauce, plus more to taste
  * 2 tablespoons mirin, plus more to taste
  * 1/4 heaping cup sweet white or yellow miso, plus more to taste
  * 12 to 16ounces fresh or dried ramen, cooked and drained
  * 4-6 eggs
  * sesame seeds and toasted nori sheets, for serving


Step 1

Heat some oil in the pressure cooker, and sautee the garlic and ginger gently until the garlic is fragrant, but don't burn it!

If using raw chicken thighs, put the chicken thighs in a 6- to 8-quart pressure cooker.  Add the scallions, mushrooms (if using), and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.

Step 2

While the broth is cooking, boil enough water to cover the eggs.  Prepare a ice bath. Add the eggs to the boiling water, and boil for 7 minutes 30 seconds, then place in the ice bath.  Set aside.

Add sufficient water to cook the noodles.  Cook according to package directions.  Once done, rinse in cold water and set aside.

Step 3

Once the pressure cooker has cooled enough to open, remove the scallions with tongs or a slotted spoon, and discard them.  If you cooked the chicken in the pot, remove it using tongs or a slotted spoon, and transfer the chicken to a bowl to cool.

Step 4

Return the pot to the heat.  Stir the bok choy, tamari and mirin, and miso into the pot. Cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. 

  * If using rotisserie chicken: Shred the amount of meat you want, and add it back to the pot (or keep on the side) 
  * If you cooked the chicken in the pot: Remove the meat from the chicken bones, shred it and add it back to the pot.

Step 5

Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.

Step 6

Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved jammy egg, sesame seeds and a piece of nori.