Fancy Ramen with Ramen Eggs

Ingredients

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Soy sauce

  Regular sodium, Shoyu

  ¹⁄₁₆ cup or 16g

• Natural Rice Vinegar

  Trader Joe's

  1 oz or 28g

• Garlic

  Nalley

  1 tablespoons or 16g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Noodles

  Egg, cooked, unenriched, with added salt

  100g

• Bok Choy

  1/2 head raw - Whole Foods Market

  8 oz or 227g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Hot Chili Oil

  Roland

  1g

Directions

1. Bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight. Season the chicken with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated and hot, add the oil. Pan sear the chicken until both sides turn brown. Add the chicken broth, water, and the white parts of the scallions. Cover the pot and select Manual and set to High pressure for 10 minutes. Meanwhile, make the ramen eggs. In a small pot, add cold water. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes. When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white. Slice the eggs into halves. Set aside. When the Instant Pot beeps, turn to Quick Release. When the valve drops, remove the lid carefully. Discard the white parts of the scallions and scoop out the chicken. Let cool and shred the chicken using two forks. Turn to Saute mode and as soon as the soup boils, add the chicken and ramen noodles. Make sure you push the ramen noodles down so they submerge in the soup. As soon as the ramen noodles becomes soft (no longer in a block), add the bok choy and soy sauce. Stir the ramen around. Cancel Saute mode and remove the pot. DO NOT OVERCOOK the ramen as the noodles will continue to cook even after you remove the pot. Divide the ramen noodles into four bowls. Top with ramen eggs, chopped scallions, sesame seeds (if using), and dashes of chili oil. Serve the ramen immediately, do not keep in the pot as they will turn soggy.

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