Ramen Soup with Chicken

3 cloves of garlic
8 ounces fresh mushrooms
8 cups of water
2 T soy sauce
1 lb boneless, skinless chicken thighs
1/2 an onion, diced
8 ounces ramen or udon noodles
Hard boiled eggs (1 per person)

1. Add all ingredients EXCEPT noodles to pot
2. Set to manual for 20 minutes
3. Quick release
4. Shred chicken
5. Turn to Saute, so broth boils
6. Add noodles and allow them to cook (less than 5 minutes)
7. Serve with Hard boiled egg, Sriracha or other seasonings

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