Homemade Instant Pot Ramen with Bone Broth
When I redesigned and relaunched South of Vanilla earlier this year, I knew I wanted a broader focus: recipe development, testing, and writing will always be the soul of South of Vanilla, but my life changed and my interests grew. I got married, adopted a rescue pup, had a baby, moved across the country, started teaching Pure Barre, have a totally different day job than when I first started blogging, and home ownership has opened a whole new world of community, DIY and design projects, etc. My certifications and education in holistic nutrition firmly changed how I prepare foods, eat meals, and provide nutrition guidance to others.
I used to advocate for a dairy-free, grain-free, real-food based, mostly-paleo lifestyle for all. Now, there are few things I advocate for everyone. However, I can say that I firmly believe that universally real-food is most important, followed closely by the elimination of anything man-made (i.e. artificial colors, sweeteners, etc.), the addition of lots of veggies, and a strong emphasis on digestive health and optimization. When i counsel people seeking for nutritional guidance, I provide education, information, and goals based first and foremost on the objectives and their own bioindividuality; everyone is different and needs can change weekly, monthly, quarterly, etc. We are all in different seasons and years. Although this is an extreme , an athlete does not have the same needs as mid-life office-worker. You wouldn’t feed a Great Dane the same thing as a Chihuahua. Right? Right. I’m glad we’re all on the same page.
I developed this recipe to meet my own nutritional goals of gut-healing and immunity-boosting after coming down with my first cold/sinus infection/crud in two years. I wanted the benefits of minerals and collagen found in bone broth and sea salt, nutrients found in greens, the choline and B-12 in eggs, and finally, a something warm and silky that felt good, wholesome and filling during winter. I also LOVE when food is visually appealing; I believe we eat with our eyes, and that eating can be a visually rewarding experience too. This one is delicious, can be prepared ahead of time, and will impress your friends. Bonus: the bone broth, greens, and garlic are all great when you’re feeling under the weather.
A few notes:
I have tried this recipe with both zoodles (both store-bought and homemade), rice noodles, and ramen noodles; all turn out beautifully. If I am using ramen noodles, I prefer to buy the plain ramen like this. Avoid the pre-packaged instant ones- they are fried and really not a great nutritional choice.
Bone broth can be made in advance to make this recipe come together even faster! Bone broth can also be made on a stovetop via many hours of slow simmering, or in an instant-pot. If using an instant-pot to make bone broth, the time it takes for small bones (like chicken or rib bones) is shorter (an hour) than larger bones (like beef knuckles or marrow bones ) , which takes longer (at least 2 hours). Alternatively, you can just buy already-made bone broth. I like Kettle & Fire and Bonafide Provisions. Traditional ramen is made with bone broth from pork bones.
Leftover proteins are SO GOOD and easy in ramen! If you didn’t have any pre-made, it is also easy to pan-fry or bake chicken breast or chicken thighs. I recommend seasoning simply with salt, pepper, and garlic.
Adding sesame oil should always be your very last step. Sesame oil is delicate, so it really shouldn’t be cooked to avoid rancidity. Finish with sesame oil as a garnish, always.
Homemade Instant Pot Ramen with Bone Broth
1 tablespoon of duck fat or avocado oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup of freshly chopped green onions, halved
6 cups of bone broth (see note above)
Protein: 2 cups of shredded leftover rotisserie chicken or; 12 oz. of already-cooked pork belly (I LOVE this one from Trader Joe’s)
4 tablespoons of coconut aminos
1.5 tablespoons of rice vinegar
2 tablespoons of tomato paste
1 tablespoon of fish sauce
3 cups of zoodles, 3 bundles of ramen-noodles, or rice noodles (see note above)
1 cup of shredded cabbage or 4 cups of spinach
1 cup of shredded carrots
Cayenne pepper to taste (optional, for spiciness)
Sea salt and fresh pepper
Sesame seeds, for garnish
4 tablespoons toasted sesame oil (see note above)
In the instant-pot, add the duck fat or avocado oil. Place on sauté function, and let heat.
Once the the fat has heated, add the garlic, ginger, and half of the chopped green onions. Cook until fragrant, watching closely to make sure the garlic doesn’t burn.
Add the bone broth, protein, rice vinegar, tomato paste, fish sauce, coconut aminos, and cayenne pepper (option)al letting the liquid come to a simmer.
One simmering, add your choice of noodles (See note above.) If using zoodles, turn off the heat on the instant-pot and add, letting the zoodles become just slightly cooked (not mushy). If using rice noodles of ramen, let cook for about 5-7 minutes with the sauté function still on.
Once noodles are cooked, add the shredded cabbage and carrots and stir. If using spinach, add and stir to let spinach wilt.
Add salt and pepper to taste.
Once cabbage and carrots are just slightly soft, serve into 4 bowls. Top with halved soft-boiled eggs, remaining green onions, sesame seeds, and sesame oil. Enjoy!