Homemade Ramen

Friends, this was our first time attempting this and it was delicious!!  And the ENTIRE family ate it, even the picky one.  Owen is already planning when we will make it again.
Enjoy!!!

xoxo

Sarah 

Ingredients

For Stock: 

•1 rotisserie chicken, broken up & skin removed

•kosher salt and freshly-ground black pepper, to season

•1 onion, cut into quarters 

• 2 cloves of garlic, peeled 

• 2 stalks of celery, cut in thirds

• 6 cups of water 

For Ramen: 

•2 tsp dark sesame oil

• 2 tsp better than bullion, chicken flavor

• 1 tbsp ginger balsamic or 2 tsp fresh ginger, minced

•3 tbsp liquid aminos or low-sodium soy sauce

• your homemade chicken stock

• 1 cup thinly sliced  mushrooms 

• 2 cups shredded cabbage 

• 1/3 cup scallions, sliced

• 2 (3 oz) packs dried ramen noodles, cooked according to package directions. 

Instructions

1.  Make the bone broth first.  Place cut up skin-less chicken (everything accept for breast meat) in your instant pot with the celery, garlic, and onions. 

2. Cover with water, at least 6 cups, and Cook on high pressure for 30 minutes – this is the soup setting on my instant pot.  

3.  Allow the pressure to release naturally, then cook an additional 4 hours on the high Crockpot setting.  

4.  Once the bone broth has finished, drain the broth into another pot while catching the bones & veggie pieces with a strainer.  

5.  Pick the meat off the bones (you should get 2-3 cups) and disgard the rest. 

6.  Meanwhile, boil water for the ramen and cook according to package directions.   Drain & rinse with cold water to stop the cooking process. 

7.  Add the sesame oil, ginger, better than bullion and liquid aminos to the broth and stir with whisk until well combined. 

8.  Add the mushrooms & cabbage, then cook on the instant pot soup setting (high pressure) for 20 min.

9.  Stir soup and assemble your bowls in this order:  ramen, chicken, broth, scallions.