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 Ingredients | |
|---|---|
| 1 1/2 lbs. | ROCKY® Free Range Boneless Skinless Chicken Breast Filets |
| 1/2 cup | white miso |
| 4 | scallions, trimmed, white parts roughly chopped and dark green parts thinly sliced |
| 2 | dried shiitake mushrooms |
| 4 | cloves garlic, smashed |
| 4 cups | low-sodium chicken broth |
| 16 oz. | dried ramen noodles |
| 8 oz. | baby bok choy, cored and halved lengthwise |
| 2 tbsp. | soy sauce |
| 2 tbsp. | mirin |
| 4 | soft-boiled eggs, halved |
| Sesame seeds, for serving | |
| Chili oil, for serving | |
 Method |
|
|---|---|
| 1 | Combine chicken, miso, white parts of scallions, mushrooms, garlic, broth, 2 cups water in Instant Pot. Close lid and set to manual, high pressure for 10 minutes. Once timer expires, use quick release to depressurize. |
| 2 | Remove lid and press Sauté to bring soup to boil. Remove scallions and discard. Remove chicken and shred into large pieces. |
| 3 | Once soup is simmering, add ramen noodles and stir until softened. Stir in bok choy, soy sauce, mirin and shredded chicken. Once bok choy is wilted, about 3-5 minutes, turn off Instant Pot and divide ramen among serving bowls. |
| 4 | Top bowls with soft boiled eggs, sesame seeds, and chili oil to taste. |
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