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May 16, 2020 at 07:26PM vs May 16, 2020 at 07:28PM
Pandemic Jinya Ramen
main pasta pork
<p>If you feel sad that you can&#39;t get tasty ramen from Jinya at lunch anymore, try this delicious evocation of ramen, using easy instant noodles.</p> <div><strong>Momofuku&#39;s Soy Sauce Eggs</strong> (Insta Pot edition)</div> <div>&nbsp;</div> <div>This is an adaptation of the Food 42 Genius Recipes Momofuku Soy Sauce Eggs for the Instant Pot. If you prefer to make soft-boiled eggs in a regular pot, see the <a href="https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs">original recipe</a>.</div> <div>&nbsp;</div> <ul> <li>6 tbsp warm water from a recently boiled kettle</li> <li>1&nbsp;tbsp sugar</li> <li>2&nbsp;tbsp sherry vinegar</li> <li>3/4 cup&nbsp;soy sauce *&nbsp;see note</li> <li>6&nbsp;large eggs</li> </ul> <p>In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.</p> <p>Put 1 c of cold water in the Instant Pot. Place eggs on steamer basket and cook on low pressure for 5-6&nbsp;minutes?&nbsp;(I tried 7 minutes and it was TOO LONG - eggs hard boiled. Further experiment required to get this exactly right so yolk is still a bit runny)</p> <p>Release the pressure manually and use tongs to remove eggs to an ice bath.</p> <p>Once the eggs are cool (and the water isn&#39;t uncomfortably icy), peel them (in the water&mdash;this will help them keep a perfect exterior).</p> <p>Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.</p> <p>Note:</p> <p>The original recipe calls&nbsp;used low-sodium soy sauce, noting that regular strength soy sauce will need a shorter marinating time. I used regular soy sauce and marinated for 2 hours.</p> <div>&nbsp;</div> <div><strong>Pork and Cabbage Instant Noodles Ramen</strong></div> <div>&nbsp;</div> <ul> <li>1 shallot, sliced</li> <li>1 green onion, sliced, white and green parts separated</li> <li>1 pack of Fresh Prep sliced pork</li> <li>1/4 of a head of cabbage, sliced thinly</li> <li>some fresh ginger, diced</li> <li>some garlic, diced</li> <li>Either: <ul> <li>2 1/2 c of water</li>; <li>1 tsp better than boullion chicken broth base</li>; <;/ul> </li> <;li>;<;span style="font-size:10.5pt">Or:</span> <ul> <li>1 1/2 c water</li> <li>1 c chicken broth</li> </ul> </li> <li>1/2 tsp better than boullion chicken broth base</li> <li>1/2 tsp soy sauce</li> <li>1/2 tsp oyster sauce&nbsp;</li> <li>2 packs of ichiban instant noodles, 85 g each, flavoring packets discarded</li> <li>mint or herbs, for topping</li> </ul> <p>Put a dash of oil in a deep frying pan. Add the shallot and white parts of green onion and saute until flavourful, a few minutes. Add pork, sprinkle with some salt,&nbsp;and saute until cooked through and fat is rendered. Add sliced cabbage. Add garlic and ginger and cook for a few more minutes until cabbage is wilted&nbsp;and the aromatics smell tasty.</p> <p>Meanwhile, make the broth by combining water, chicken broth base, soy sauce, and oyster sauce. Note: thought this was too little broth. Try doing 3 to 3 1/2 c of broth next time.</p> <p>Pour the broth into the pan. Cover and bring to a simmer. Put in the instant noodles, breaking up with a spoon and working to submerge noodles, and simmer until noodles are done, about 4 minutes.&nbsp;</p> <p>Serve in bowls. Top&nbsp;with a couple ramen eggs in each bowl and sprinkle mint and green parts of the green onions on top.</p>