Since my brother has been living with me we’ve had the amazing opportunity to totally geek out about food. While he was off on his own in the wilds of Colorado he fell in love with cooking. Mostly out of necessity since the small town where he was had limited places to eat that weren’t fast food. Some of the nearest restaurants that were edible were an hour or further away. So, he ended up cooking for himself a lot.
I’ve got to say, I love having a foodie buddy. One of the things that my brother turned me onto is ramen. Not just any ramen either, but… proper ramen. That was a few years ago. These days we’re all about trying to crack the code that is ramen brother. Proper. Ramen. Broth. Not from a shitty plastic packet.
The 10 cent ramen for sure has it’s place, and that place is with college kids and purposed as a cure for a hangover. So while I’ve tried to make my own ramen in the past, I feel that with my brother around and being more knowledgeable about cooking in general, that I could once again try my hand at a more traditional ramen broth.
It should be noted that this recipe is for ONLY the broth for the ramen, not for the entire bowl with all of it’s accoutrements.
TheSkinnyFork.com A delicious homemade vegetarian ramen broth that comes together in no time at all and makes use of the instant pot for all the 'hard work'. Just add noodles! Prep Time: 10 Minutes • Cook Time: 90 Minutes
Servings: 8 • Serving Size: About 1 1/2 Cup Broth • Calories: 93 • Fat: 3 g • Saturated Fat: 0 g • Carb: 13 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g • Sodium: 905 mg
• 14 C. Water
• 1 White Onion
• 2 Carrots, Peeled
• 1 Oz. Dried Shiitake Mushrooms
• 3 Inches Peeled Fresh Ginger Root
• 6 Cloves Garlic
• 6 Green Onions (White part for Broth, green for garnish.)
• 6 Tbsp. Miso Concentrate
• 4 Tbsp. Reduced Sodium Soy Sauce
• 2 Tbsp. Mirin
• 2 Tbsp. Chili Bean Paste (Doubonjiang)
• 1 Tbsp. Sesami Oil
• 1/4 Piece Kombu
Directions:
Place everything into the base of the pressure cooker and secure the lid.
Set the steam valve to sealed and put the pot on manual mode, high pressure, for 90 minutes.
Once the pot is done, do a quick release on the pot.
Use a sieve or mesh strainer to strain the vegetables out of the broth.
Serve right away with your choice of ramen noodles (I made some homemade ones), veggies, meat, and other ramen toppings.
Step-by-Step Photos:
Nutritional Claims: Balanced • Low Fat Abs • Sugar Conscious • Vegan • Vegetarian • Pescatarian • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Sulphite Free • Kosher