Tofu Ramen Bowls

Slurping a steaming bowl of noodles in a garlicky, gingery broth is sublimely satisfying on a cold winter night. This Japanese favorite is so easy to make, serve it any night of the week.

PREP TIME: 30 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 40 minutes

TOTAL TIME: 1 hour 10 minutes + 4 hours marinate

RELEASE: Natural

SERVES: 2

• 6 tablespoons mirin
• 6 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons Asian chili sauce, such as sriracha
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 1 8-ounce block extra-firm tofu
• 4 cups vegetable broth or stock
• 1 tablespoon minced garlic
• 3 tablespoons red miso
• Garnishes
• Shredded cabbage
• Hard-cooked eggs
• Chopped green onions
• Thinly sliced daikon
• Peeled and thinly sliced English cucumber
• 1 10-ounce package ready-to-eat Asian ramen noodles

PREP

In a medium bowl combine mirin, 3 tablespoons of the soy sauce, the rice vinegar, sesame oil, chile sauce, 1 tablespoon of the gingerroot, and 1 tablespoon of the garlic. Mix well. Add the tofu, turning to cover with marinade. Cover bowl with plastic wrap; let tofu marinate at room temperature for 4 to 6 hours. Remove tofu from marinade and transfer to a cutting board. Cut tofu into ½×1-inch rectangles. Cover and set aside.

Combine broth, remaining soy sauce, gingerroot, and garlic. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Whisk miso into the hot broth, stirring until it melts.

Ladle broth into large bowls. Garnish ramen bowls as desired with cabbage, halved hard-cooked eggs, green onions, daikon, cucumber, noodles, and tofu.