This soup is delicious and hearty, perfect for a chilly day!
Ninja Foodi or Instant Pot
thawed chicken or pork
any style/JUST THE NOODLES ARE NEEDED!
chili paste or oil
optional, to taste
Preheat Ninja Foodi on the "Sauté" mode.
Cut the scallions, the white stalks into roughly 2" parts and the greens into rounds.
Season both sides of the meat with salt and pepper.
When Foodi is ready, add oil and meat. Sear until both sides turn brown.
Add chicken broth, water and the white part of the scallions.
Pressure cook on high for 10 minutes.
SEE RAMEN EGG SECTION!
When pressure cook is complete, turn to quick release.
Scoop out white stalks and dispose of them.
Scoop out the meat and shred it.
Turn the Foodi to the "Sauté" mode. If desired, add chili paste a little at a time to taste.
When the soup boils, add the meat and the ramen noodles. NO SEASONING PACKETS!
Push noodles so that they are submerged, holding them down with a spoon if necessary.
As soon as the noodles are soft, stir them into the soup and turn off the Foodi.
Serve immediately, topping with green scallions and any other desired toppings. (eggs, Sriacha, soy sauce)
optional: ramen eggs
DO THIS DURING THE PRESSURE COOK!
In a small pot, add cold water, enough to cover all desired eggs.
When the water boils, add the eggs and cook for 7 minutes.
When they are finished, plunge them into ice water and leave to sit for 5 minutes.
Carefully peel off shells while eggs are still in the water, including all membrane.
Slice into halves and set aside.
Instead of thawed protein, this recipe can also use precooked/leftover meat. If you shred it before adding it to the pot, you can skip that step. You will also skip the first sauté step.
Recipe © 2020 and beyond, Eat, Drink, & Be Merry