afoona
Pressure Cooker Chicken Ramen with Green Onion Oil
Soups

Pressure Cooker Chicken Ramen with Green Onion Oil

A chicken broth that usually takes half a day to cook is ready here in under an hour in a pressure cooker, and blanching the wings first keeps it clear. Hot green onion oil poured on before serving gives the bowl a fresh aroma.

⏱ 1 hr 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 4 parts
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Stock

  1. 1
    Place the wings in the pressure cooker, cover with cold water, bring to a boil and cook for 3 minutes. Pour off the water and rinse the wings.
    StovePressure cookerColander
  2. 2
    Return the wings to the pot along with the onion halves, the ginger, garlic and water. Lay the chicken breasts on top.
  3. 3
    Lock the lid and cook at high pressure for 10 minutes. Release the pressure carefully, take out the chicken breasts and set aside, covered.
    Stove
  4. 4
    Lock the lid again and cook at high pressure for another 35 minutes. Let the pressure release naturally, about 15 minutes.
    Stove
  5. 5
    Strain the stock through a fine strainer and skim off some of the fat from the surface.
    Fine sievePot
  6. 6
    Slice the chicken breasts.
    KnifeCutting board

For the Aromatic Oil

  1. 7
    Finely chop the green onion, set aside 2 tbsp for serving and put the rest in a heatproof bowl.
    KnifeCutting boardBowl
  2. 8
    Heat the oil in a small pan until a piece of green onion dropped in sizzles at once, and pour it over the green onion.
    StoveFrying pan

To assemble

  1. 9
    Add the mirin, salt and black pepper to the stock and stir.
  2. 10
    Blanch the bean sprouts 30 seconds in boiling water and remove.
    StovePotSlotted spoon
  3. 11
    Cook the noodles according to the package directions.
    StovePot
  4. 12
    Drain.
    Colander
  5. 13
    Divide the noodles among the bowls and pour the boiling soup over them.
    Ladle
  6. 14
    Arrange slice the chicken on top.
  7. 15
    Arrange the bean sprouts on top.
  8. 16
    Drizzle tsp green onion oil over each bowl and sprinkle with the reserved green onions.
821calories
54 gprotein
37 gcarbs
50 gfat
● protein 27%● carbs 18%● fat 55%

Per serving (1011 g), of 4 servings

For the Stock · For the Aromatic Oil · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (11) · 🍳 3 cooking vessels

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Pressure cooker · Also works: Pot (3–4 times the cooking time) · Electric pressure cooker (multicooker) (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Fine sieve · Also works: Cheesecloth (Cheesecloth over a sieve) · 💡 Workaround, changes the dish: Colander (Lets more through)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pressure Cooker Chicken Stock → Cooked pasta → Green Onion Oil → Asian noodle soup (ramen)

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