Instant Pot Chicken Ramen

 

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Instant Pot Chicken Ramen!

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If Using Fresh Noodles: Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. (If. In fact, you might already have a bunch of them in your pantry or fridge: instant ramen noodles (but skip the seasoning pack), chicken breast, fresh ginger, garlic, soy sauce, rice wine vinegar, and toasted sesame oil. Ramen noodles combined with shredded chicken, jammy eggs, served in a truly flavorful homemade chicken broth.

Here’s the secret: the amazing broth is the star of the dish! And thanks to the Instant Pot / pressure cooker, you will have the most delicious dinner on the table in no time while eating really, really well. Instant Pot Chicken Ramen. by Amber Gray // May 14, 2018. This easy Instant Pot ramen is a serious upgrade to those packets of ramen from college. We.

First, heat sesame oil in your Instant Pot, then saute garlic and ginger until fragrant, 1-2 minutes. Press Cancel button and stir in some chicken broth to deglaze the pot. Next, stir in the remaining broth, water, soy sauce, mirin, chili paste, fish sauce, and red pepper flakes. Ramen from your local noodle shop is likely to be sky-high in sodium and fat. This homemade version uses an Instant Pot to make deeply flavored chicken broth in just 20 minutes.

The Instant Pot also makes foolproof soft-cooked eggs. We use springy tofu-based noodles instead of refined wheat ramen noodles here for an added protein boost. Do a quick release.

Hit the cancel button and remove chicken. Shred chicken with two forks and return to the pot. Set the instant pot on sauce mode. Add noodles and cook for 5 minutes.

Add bok choy and cook for another 5 minutes or until tender. Top with scallions, chopped cilantro and a ramen egg. Barring that, make chicken wing ramen.

It’ll be your happy place. This easy Instant Pot recipe will be your go-to for using up leftover wings either from eating out or when you make them at home. Chicken wing ramen is essentially a bonus meal from your initial wing-fest but psst, I like chicken wing ramen. Add sesame oil, garlic, mushrooms, soy sauce, chicken and broth to Instant Pot. Cook on high pressure for 5 minutes and do a quick release of the pressure.

Meanwhile, bring water in a small saucepan to a boil and cook the eggs in their shell for 5-7 minutes for a soft boil (10 for hard-boil). Instant Pot Ramen The Instant Pot really excels in creating a rich and delicious chicken broth from scratch in less than an hour, and it makes the most delicious homemade ramen soup! If you already have an Instant Pot, you probably know how quickly and.

List of related literature:

Add the chicken, broth, and salt to the Instant Pot and stir to combine the ingredients.

“Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker” by Maria Emmerich
from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker
by Maria Emmerich
Victory Belt Publishing, 2018

Fresh spinach, stirred in at the end, added an earthy flavor, and supermarket ramen noodles cooked perfectly in the same amount of time.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Next, boil some hot water in a large saucepan and get your ramen started (same as with any pasta).

“Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal” by Steve Seabury
from Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal
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Atria Books, 2010

Add the ramen noodles, and stir to ensure the noodles do not stick together.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Add the chicken broth, 1 tablespoon soy sauce, and noodles; cook until soft, about 3 minutes.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

2 Add ramen noodles to pot and cook according to the package directions until soft.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
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Stir chicken into broth; simmer 1 minute or until thoroughly heated.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
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Break ramen into chunks and add to skillet.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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Once boiling, stir in the cellophane noodles, spinach, scallions, ginger, and garlic-chile sauce.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
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Add reserved chicken, bacon, onions and mushrooms; season with salt and pepper to taste, reduce heat to medium­low, and simmer gently to warm through and blend flavors, about 5 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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114 comments

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  • Looks delicious…Great video….I am going to put together a food basket of the ingredients for my daughter and Korean-American boyfriend for Christmas along with your cookbook.

  • I made your recipe tonight and the kids are ecstatic! I stopped letting them have the packaged ramen because of all the sodium content earlier this year. I wasn’t sure how much ginger and garlic to add but I went with a heaping tablespoon and it worked out great! If you could say how much of each ingredient next time I would love that! Tytytyty awesome meal!

  • I’m making this for a small crowd today on our cold and rainy day! My only problem is that our Asian market (which is typically excellent) had no miso paste. So we got red and white powdered miso. Sure hope it comes out okay!!

  • FYI. The This is my go to noodle soup recipe. I have made it several times with various toppings so it never gets repetitive. This is quick and tasty.

  • Oh man, anyone considering making this go for it! I made this for my husband and I and it’s been so good. This really taste like something you’d buy at a high end ramen shop. It lasted us all week and has tasted better and better each day. We spent $15-$20 on ingredients. So the savings are big if you make it yourself.

  • Itadakimasu got translated to “meet the lucky moss” lol
    How it went t in my head
    The lucky moss: why hello there, I’m new here
    Me: nice

  • I bet some green onions, bean sprouts, scrambled egg, and some cashew crumbs would have tasted awesome in that dish as well! What do you think, Rick? It looks delicious!

  • I wonder if there’s a way to get the soup base kit in the states, my boyfriend went to Japan earlier this year and went to Ichiran like you did, and he just loves his ramen!!! I would love to make this for him, thanks for sharing Emmy!!!

  • If you ever think of changing your channel name (doubtful), you might considering calling this channel, “Cooking for Intellectuals.” LOVE IT! Thanks for sharing.

  • I know this is a old video but if you want your ingredients to float, don’t just place your noodles in the middle fan it out so your ingredients sit on your noodles:)

  • Got my noodle maker, but can’t get the dough to harden enough to separate into individual noodles. I will jusy buy fresh noodles from my local ramen shop.

  • Shoot I just got a Sous vide but 145F at 45min doesn’t harden my whites. If you happen to know what your Joule set your temp for your 6min eggs!? ������

  • I think you are supposed to shake the jar vigorously…not spinning. You should be breaking the shell as you are shaking it hard. The shell just falls off lol.

  • Hey emmy! I really like your videos, I have found an instant ramen you can try, it’s called “Watanoodle” instant ramen, I would like your opinion on this, i tried it once but i would really like it if you vould make a video about it. You can probably find it online, but i think you can find some on shopee. There is a link below. Thank you! I love your vids! ❤
    https://images.app.goo.gl/7sLtdX3D8FoMrSvH7

  • Flo, and Dude. My wife and I are watching this and a thought came up. “ How are you guys venting all the aromas from the food that you are cooking or are y’all cooking like an an exterior structure?” Great receipe. We are going to give this a go.

  • Love your tutorial vids! Have you ever made Chinese long boil soups in your IP? I recently converted mom’s lotus root/ pork bones/ black bean soup in IP and it came out great and in 1/3 or the time!

  • I am excited to try out this recipe! I have a question, could I skip on the sake, or it is a must for this recipe? If not, is there something I can replace that with?

  • Thank You for the tip about putting the miso in the freezer. I never thought of that for some reason XD I have some Korean Gochujang in a tub and its about to go into the freezer!

  • Hi Emmy you’re awesome! I always look forward to your uploads. I love chasu! I’ve always wondered how they made it. Eat the ducky moss!

  • I followed your recipe….it was better than numerous restaurants I’ve been to in the Bay Area. Soooooo GOOD. Thank you!!! I love ramen and can’t stop cooking it in my instant pot.

  • This is a way easier way of making ramen. If you omit the sake, would it make an impact on the flavour? I don’t drink alcohol and don’t want to purchase a whole bottle of sake.

  • I would have used foil or wax/parchment paper to cover the eggs before refrigerating instead of a paper towel…just sayin’ that lint may be in the food? What kind of boiling mechanism are you using to boil? What is it called? That is so awesome!! Or whatever it is…Please let me know! Get parchment paper…it is good for everything.

  • Little over kill, them noodles only need hot water and time but what they heck can’t hurt the pot. I used to like cup of noodles�� until learned about sodium ��. health cooking bla bla bla it does look good ��

  • with that much water in the pressure cooker, does it even have enough room to actually pressurize? Traditional pressure cookers usually have a water fill line which you should not pass. If you pass that water fill line, the pressure cooker will not pressurize.

  • I really love your video, and yes it takes some time to make homemade ramen, but it is so worth the effort. I would suggest to you to make your own noodles, its such a simple recipe three ingredients, thirty minutes resting in the refrigerator, and you have all the other great cooking equipment I know you have a pasta maker. Making your own noodles since it is a two day process anyway, takes your ramen from great to the greatest, ramen you ever had.

  • Hi Flo. This is a recipe that I am confident that I can succeed at. Your first recipe has been on my mind since you made it, but it might be over my head. Your cookbook has been used so often that the pages are dogeared already. I love, love, love that cookbook, and anyone who follows you is missing out if they don’t purchase it. You truly are one of the best chefs on the planet, sweet Flo. I’m wishing you, Dude and the children the most magical Christmas ever. Love you to pieces…jo

  • Looks super, will have to try. But if you want more umami, maybe the addition of some South East Asian fish sauce would do the trick. I always keep some in my pantry and use in most everything.

  • Flo, thank you for helping me make sense of my earlier comment. Actually I thought that was the way you and dude enjoy each other, and I am so sorry if my comment was offensive. It was not intended to hurt in any way. I think I was just missing Steve at that moment and almost envied your and Dudes friendly bantering. Keep up your great videos and overlook silly comments. You are both blessed to have such a great relationship and family. Blessings on top of blessings, dear Flo. Jo

  • I’m getting addicted to this channel! May I ask how long you parboiled the pork neck bones for? And was the chicken pieces you added pre cooked at all? From the video they didn’t look 100% raw but I could be wrong. Thanks so much!

  • I have some pork belly in my pressure cooker right now. It’s my 5th time preparing this recipe and it’s been a knock out every time. My husband and I save so much money making ramen at home. Thank you for this recipe and all the time you put into explaining everything.

    P.S. My whole family uses this recipe now too.

  • Flo and Dude, I didn’t realize just how great your videos are. I started watching yours. I viewed them all. As I watched others then I realized how professional you are, how you explain carefully how you do things, your easy and gentle attitude. You don’t take 30 minutes on a chicken and dumpling recipe. Keep these good videos coming. You two are the best.

  • Flo…I can’t believe how many times I’ve watched this and yet never tire of it. You are a spectacular chef, my friend, and I LOVE all your recipes, but this one is my all time favorite. Please know and recognize your superior talents in the kitchen. I am not kidding one iota. Great job on this recipe. I can almost taste it from many, many miles away… Blessings to you,Dude, Emma and Noah. Jo

  • I feel like I could eat Ramen almost every day because you can change a few things and it is different. My favorite veggie in ramen is broccoli. Flo how long does the miso last in the freezer? I have not bought in a while because just myself and dog here most of the time.

  • Tonkatsu ramen… 23 years later and I’ve lived.. this quarantine sucks bc I cant make it on my 24th birthday bc the damn shelves be cleaned off… send some my way…

  • Have you considered using Avocado oil, we get it for a reasonable price at Costco (or ghee). There are some health issues with canola oil due to the way it is manufactured & because it is an omega 6 oil. There is lots of info out there about canola oil if you are interested. I used Canola oil for years thinking I was doing the right thing for mine & my family’s health but never use it now. The recipe looks yummy btw, will definitely be trying it.

  • I have a special lady friend that doesn’t eat pork. I used course chopped mushrooms and also added a couple scoops of that better than bullion mushroom base and it was awesome…

    I liked the pork version more but it’s still good! Thankssss

  • Constant rain here too folks.
    After that superb vlog ime going to start and call you flo yum lum��
    Dude get your chops round that one lol!������❤��

  • Question after the first 2 hours and after mashing all the fat to make the broth white, why did you put it in another pot to boil for another hour? Couldn’t you just close the lid on the Instapot and pressure cook it again for like 20 Mins?

  • That looks amazing, a must try! Would it be okay to use chicken or turkey as I have to watch my fat intake? Thanks for another great video.

  • Great job ��. You really did it all from scratch (the noodles too). Thank you for this video. Cute dog but did you name your dog kitty ��?

  • I made this expecting more of a chick flavor broth, but it tasted more like soy sauce. I did use powder ginger instead but I’m not sure if that’s an issue.

  • Thank you for taking your time to make and show us this amazing looking Ramen dish, it really looks awesome! But for me, I might just go spend $20… ������. Love all your vids! Thanks again.

  • I love how Quang just say “one spoon of salt” and just shake the packet vigorously pour the whole thing into the bowl.
    I love it! It saves the readers time watching the cook scoop out one by one. Like I get that even without you need to demonstrate. I wish all youtubers are like that! XD

  • No disrespect. Made this last tonight and it tasted so Bad tbh. Maybe I didn’t season or cook it correctly. Idk. It was the worst ramen I’ve ever had flavor wise.!

  • Thank you Flo u have inspired me to cook ramen at home!! I got instant pot and ANovo Suvee thing ready… I hope Calgary would have the raw ingredients

  • Emmy explaining her slurping is the reason why she’s the only person I can stand slurpage from. Anyone else, and it’s like nails on a chalkboard. o_o

    “Oodles of Noodles!” ������

  • I was just wondering if you had an instant pot video and found this…. Do you have any more? I am very new to using an instant pot pressure cooker and definitely need some advice I even went and bought Fairlife milk for instant pot yogurt and it came outat best shake like instead of solid.

  • The “I don’t care if they can swim” line was funny the first 100 times… now not so much. Might be time to retire it for a while. Other than that, love these vids.

  • Hi Flo, after watching many of your videos please go for MRI scan. There’s no delicate way to say this, but you have some neural-speech connection issues and I wonder if its not caused by something serious. Please get checked out. If I’m wrong, yeah maybe I’m a jerk, but I would rather be a jerk than find out something serious has been festering for a long time for you.

  • Nice vid.
    Ok.
    You mentioned it cost 11, 20 dollars, for good ramin out some where
    Wow what do you think your version cost
    With all the cookery stuff,?��
    Looks very yummy

    Good eating to you.

  • This instant pot is really really good to use>>> arah.in/3yKn I really saved a lot of time to watch the fire stew, and the soup taste really good too, I can prepare the cooking, don’t have to wait it all the time, after i finish cook other dishes, soup is cook complete too. super time saving, simple and convenient to use

  • a lot of expense for a failed recipe-it was awful. Miso soup is my favorite and i hated this recipe which i followed exactly. Unsubscribed, sry.

  • I am considering to get Sous Vide, and I am very excited to see that you are using it. Do you think its worth to get it?
    There are several different brand on the market and I am little lost what brand to get it. How do you know how long to set the time to cook the pork belly? I always enjoy watching your videos!

  • Rick I can’t believe I’m up nearly 12:00 midnight watching you cook curry Romen noodles witch looks yummy but I will try this with Alfredo sauce good ideas Thanks ��

  • Hey Rick, It just hit me who you remind me of when you throw your paper napkin at the camera at the end of your videos, Keith Olbermann.

  • Looks amazing… but only convinces me that my time and money are better spent buying my tonkotsu ramen. I’m very lucky to have a very good Japanese restaurant within a 5 minute walk from my house.

  • Flo do u have a recipe for the type of soup served at Japanese restaurants before your meal is served. I have tried many but none yet are like what I am looking for. Thanks

  • Slide a spoon under the eggshell to peel. I have a tablespoon/soup spoon that is 3 times larger than a regular teaspoon that works better but a tableware teaspoon works well ( it has to be rounded not a flatbottom). Pork belly and chicken wings now too pricey. When my husband was laid off for a while chicken wings were inexpensive.

  • Thanks for showing us how you made ramen but…Not everyone has that jewel tool that you use for the egg and pork belly. How else can we cook them if we don’t have that jewel?

  • Fantastic video! I’ve been trying to make ramen as well and I am searching for the perfect recipe it I’ve realized that ramen is how you want it at the end of the day! I have never played around with the idea of souls viding with the ingredients but since I have an Anova I will be giving that a shot! Thank you for the inspiration ����

  • I’m going to Japan in 10 days and now I feel the need to try Ichiran ramen and also buy that instant ramen box.. it looks so good!!! thanks for this video:D

  • Well I did not have any miso so I cannot say I made this particular dish. But you inspired a wonderful ‘cream of refrigerator’ soup that was Wonderful!

  • Yeah, I’m gonna have to make me some bomb-ass ramen tomorrow! It feel like an art form building a ramen bowl just the way you like it.

  • “You always counter everything I say.” LOL!……you have one of those, too?:DDDDDD. Enjoyed the video-I’m so in love with ramen:)

  • Hi, Dear Team of Flo Lum, Is that really legal to make a Ramen dish so complicated and time consuming? It certainly looks much more delicious than the one I had in Kyoto before, but you might be hurting Japan’s national pride and making our national productivity drop by at least 2%, thus compelling the Congress to pass a new law limiting Ramen-making to no more than 2 hours, of course, except by the ones who have attained Flo Lum’s level of accomplishment and sophistication or by the ones otherwise duly licensed.
    Lastly, I wish you could create a “Copy and Paste” feature so that I can duplicate the dish without feeling guilty.

  • I’m gonna try this tonight. I’m using the noodles and seasoned frozen chicken legs with diced onions & celery. Might add a pinch or two of Italian seasonings & jar of spaghetti sauce. Great video!!!

  • IF  IT WASNT FOR YOUR  VIDEOS…I would  of never  purchased an Instant  Pot….I was comfortable   using  it  right out the Box   thanks  to  your Vids:)    Today  I made  Artichokes…  Thanks  soooo much!!!

  • When you freeze your miso paste is it hard to get it out do you have to let it defrost a little bit because I have two containers and I bought the other day and I just want to try to possessive them because I’m the only one who eats them so I want to try to make them last a little longer and I noticed you didn’t use kelp because I bought some because I’m trying to make my first pot of Ramen soup and I see everybody using it I was just wondering why you didn’t I just love your recipes so I just wanted to get your opinion

  • I’ve tried doing the same with my instant pot. The trick to get the thickness like the tonkatsu broth from ramen places is to get a masher and mash the bones after cooking in the pot for an hour and redo the same process a couple more times.

  • If you haven’t yet tried, you definitely need to try doing your eggs in the Instant Pot. I love them because to peel, you just crack, then roll it on a hard surface. The shell just falls off. (be careful not to push too hard when rolling, especially with anything cooked under a hard boil)

  • Do you have a written recipe of this? I’m going through the video and writing down everything! I don’t have a Joule, how should I make the pork belly? Thank you in advance!

  • Great video thanks only criticism is the annoying man in the background he is a major league wanker silence him Flo you are awesome.

  • After the 4:00 slow cook on the broth, did you just leave the IP on “Keep warm” for the rest of the time? or did you turn it off and put the broth in the fridge? Thanks! (P.s my ramen broth is currently in my IP so I’m wondering what my next step is. thanks!)

  • Cardinal sin!!!! First bite of any ramen is to taste the soup…before you mix up the spices…..I was looking forward to hear your feedback about the ramen with and without the spices…never mind

  • Flo, A seasoned professional chef couldn’t have topped your skill set in mastering this difficult dish. Well done, my friend…seriously. jo

  • Best egg shelling tip I ever read, tested, and now repeat continually: eggs will be far easier to shell if you add a tsp each of baking soda and salt to the boiling water. To then easily shell, drain your cooking pot of hot water, then add cold water and ice and allow eggs to cool. Once eggs are cooled, cover the pot shake the pot vigorously with all the eggs inside simultaneously. Once all the eggs are cracked, shell them under the surface of the cold water. Then, just rinse the eggs before eating or using in a recipe!
    I hope this tip helps you as much as it did for me!! Love your recipes & tips. Please continue to post!

  • quang, do you do a natural release after the broth cooks for 2 hours, or quick release? Cus I noticed you said 4 hours for soup, so I’m super hoping I’ve got it right as I’m following your recipe right now �� #Tonkasuuuuu

  • Awesome! that looks delicious. I have the same salt cellar from Magnolia! A couple questions: 1. How can you do this with pork or beef? 2. Where do you get just the ramen noodles? Thank you, Alice!

  • Flo, do you have any idea what a talent you possess? I hope that your husband is only trying to be funny when he makes derogatory comments toward you. I’m assuming he is, and most folks would consider him light hearted. Perhaps being a recent widow makes him not as funny to me. You are a fantastic cook and I’m sure a fabulous wife and mother. May God richly bless you and your family. I have the utmost respect for your talents and so enjoy watching and learning from you!

  • I love the content of your videos so down to earth so compatible with daily life. Thanks! The only comment I have is sometimes I get nauseous watchingreminiscent of the Blair Witch project��

  • hello! I am planning on making ramen for Christmas dinner (at my husband’s request. It will be my first try. I’ve never had it, ever) and I forgot the pork bones when I went to the grocery store. I have a ham bone in the freezer, but don’t know if it would then taste funny. Should I omit the pork and just have a chicken flavor or use the ham bone? Thanks!

  • Have a off the wall question for you. As a professional if one of you viewers let you know that you were missing a ingredient or part of the directions how would you feel about this?? And no you have not done anything.. The reason I ask is that I did a recipe from another YT’r and there was an ingredient missing in the directions. I let them know & that the recipe was great, but instead of stepping up & owning it, they stated that I missed it. Thank you
    PS Stopping at William Sonoma on Montana, my way home thanks to you (o=]

  • nice recipe… your video productions have been very good…. not sure about this one… kind of out of focus a lot of time and also moving too quick around different objects made me a little bit “dizzy” when watching….:)

  • I have a great ginger chicken and rice recipe that I make, and I use those frozen Tyson chicken tenders or w/e brand. It’s real easy I just use a rice cooker for the white rice and it’s a mix of Jasmine and white or brown rice. I sautee the chicken with clarified butter fresh garlic, fresh cracked black pepper and a bit of crushed red pepper, a dash of tobassco, dash of soy sauce tiny bit of lemon juice fresh and some white onions in a frying pan. Then I make my own ginger sauce, you can get the recipe on Google by typing Benihana ginger dressing. Viola that’s it, just chicken onions and rice all mixed up with my ginger dressing from scratch!

  • Does anyone else find it interesting that the only real difference in broth between tonkotsu and pho is mashing the bones after cooking (and boiling a second time)?

  • My only comment would be to add the miso at the very end to get the benefits of the fermented bacteria that is good for the bodies’ flora

  • I have a little hand made ceramic dish with a rough bottom and you swirl the garlic clove whole pressing down. It purees it really nicely! Just watch the fingers

  • I made this dish tonight except I used boneless skinless thighs. I have to say, it was quick AND it was good! I would never have thought to try this, but I’m glad I did. Thank you for sharing

  • Hi guys! This recipe is inspired by one of the most amazing ramen meals (or meals I have ever had for that matter) I had while I was in Japan a couple years ago. Although this is more of a faux ramen recipe it makes for some seriously easy weeknight cooking using the Instant Pot.

  • For some of you who keep saying he’s not measuring accurately, he knows.as a chef you have to season to the average person and the recipes you look at are for the average. He’s giving you all the mundane recipe and allowing you room to add more as you can add more but you can not take away flavours. Most commonly it is always typical for a chef to add double the spice and season for all recipes.

  • How much liquid would you recommend for just two pkgs of the Ramen noodles? Would the time be the same? Love this idea, possibilities of different ingredients seems endless! Thank you Rick!

  • Are you stalking my google searches?! I literally was looking for instant pot ramen a few weeks ago! I’m SO glad you made this! I’m definitely going to try your chasu method in the future.

  • I have the KitchenAid with the noodle attachments. I just got my girlfriend an InstantPot for her birthday. Now I have the PERFECT dish to make for us! We LOVE ramen! So glad I found this. Thanks for sharing your recipe!

  • Wow!!! This is definitely #goals!!!! Damn those hipsters! Need that sous vide machine! That bowl looked amazing!!! If you put the cooked pork in the freezer for a little while it will be easier to slice!!!!

  • I don’t understand why anyone would put a thumbs down on your videos. If they don’t like what you are making, Keep moving. I’ve been binge-watching your channel. ��

  • Before ‘tuning in’ to the Flo Lum channel my knowledge of traditional Canadian food and cooking was virtually nonexistent.  These presentations are a culinary voyage of discovery and an absolute joy to watch.

  • It took 2 days! But it was worth it… the flavour was amazing! The video is on the long side as it was a long process, hopefully I made it easy enough to follow along. Happy cooking!

  • You can purchase the kit from the US based Ichiran website.. except US version is 3 servings, not 5 servings

    https://shop.ichiranusa.com/take-home-ramen-kit/

    This kit will have to do until we travel to Japan again. It is sooo good when eating it in Japan.

  • I adore my instant pot! And this looks positively divine! I’ve never gotten adventurous with ramen and I see now I’m missing out majorly!

    But also…those bowls! Where can I find those bowls?! I adore them!

  • Hi Emmy, I made the chashu amd soy eggs because of this video, thank you, I felt i was giving my heritage justice. It turned out great, I used campbells new pork ramen broth which was great.

  • Vancouver, British Columbia is just like Seattle/Tacoma, Washington, and Portland, Oregon which is usually wet cities also on the West Coast. All those cities gets plenty of rain where the Eastern cities of those areas is drier all year. I spent plenty of time in Tacoma and loved the area so much since there is so much to do, but you have to get use to the weather there.

    The soup is looking so delicious and must be fantastic. Dude is loving his job as a test taster too much and must be ready to do more of your cooking. I want to wish you all a Very Merry Christmas and a Happy and Blessed New Year.

  • Hey there, peeped your fb. Jitlada is the restaurant you want to go for great Thai food. It’s on Broadway off of Granville street.

  • In order to achieve the creamy white color (Paitan) like that found in pork Tonkotsu, you would need to stove cook at a consistent high temperature as the pressure cooker lacks the essential boiling motion. But I love clear broth too and I’m guessing this was amazing!

  • One quick question. You use the pot to pre-boil the bone bits, couldn’t you just use the Instant Pot on Saute to do the same? Again, when you boil the broth for one hour after the IP, you could just use the saute function again. One less large pot to clean.

  • Looks good. And no I didn’t get an instant pot for any occasion! lol��,.. I know a guy that named his kid Roman Noodles. Ant that dum as a rock.

  • I am curious what benefit pressure cooking added here. It seems like pressure cooking was not needed because all the meat was cooked and simmering the miso paste for a few minutes to “melt” it should be enough, no? Genuinely curious.

  • You have the absolute most beautiful hands I’ve ever seen. Might try this ramen recipe one day. I also bought a InstantPot last year and have made great stuff like steamed corn, basmati rice with saffron, jasmine rice, soups and more.

  • Omg i love your video’s. You and your partner make the best video’s. This ramen looks amazing. But i think it is a bit of a commitment for me. But your result is amazing. I suspect i will adopt your broth method though for a variety of soups. I am ashamed but have no experiece using miso so there is that. Keep up the amazing work

  • You now have me addicted to finding the perfect (for me) Shoyu egg. http://www.bearnakedfood.com/2016/04/27/shoyu-tamago-japanese-soy-sauce-egg/

  • The hipsters may have ruined pork belly, but for God’s sake don’t let them find out about pork neckbones! FLO! Can you make a pork neckbone soup video??

  • Thank you for taking the time and effort to make quality presentations. I have very little experience with miso, but I have read that it should be kept below boiling temperatures. In your experience, are the cautions of overheating miso overstated? I would probably use more miso if I worried less about not heating it too much. Thank you.

  • Love your videos! Which do you prefer the Instant pot or the Cuisinart? I just bought the Cuisinart and it’s giving me trouble after it builds up pressure. It lets out steam from the valve while its cooking.. I would like to know if you have any tips for the Cuisinart. Thanks for sharing your videos!

  • I’ve never had or seen how authentic chasu is made, now I can make that in my instant pot! Here in Hawaii we make chasu with a premade red chasu powder and just marinate chicken/pork in that. Thankyou for the recipe Emmy. ��

  • Time you and wife start couponing:) I’m in Bushkill and have a pretty large stock. Had a pressure cooker fetish 3 electric and 4 stovetop love them all LOL before I came across your channel but you are doing great. I love your channel Rick, keep it up Sir.