The last few days it’s been really chilly at night so I decided to cook of a batch of ramen with some carrots, spinach, and tofu I had leftover. I haven’t had ramen in years and when I did make it, it was the package kind which unfortunately is full of sodium. 😳
I was so pleased with how this one came out, I decided to share it with you guys just in case you get a craving. 😉

My Deenkee Pressure Cooker is my go-to for so many meal ideas that I barely need to use my stove.

I’m using the @sunnoodles brand that I bought at @wholefoods but decided to make my own soup base. Either way is delicious. 😋

Btw, It came out perfect!

Homemade Ramen

Recipe by TeetotheCourse: SoupsCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

183

kcal

🌱 Vegan Meal Idea using pressure cooker.

Ingredients

  • 2 large sliced carrots 🥕

  • 3-4 carrots ( slighted shaved and chopped)

  • 1-2 cup chopped spinach (you can also use Bok choy instead of spinach or both)

  • 1 cup cubed firm tofu

  • 1/3 cup yellow onion

  • 1 cup green onion

  • ginger (pinch)

  • 1 tablespoon of Nori rice seasoning

  • Thyme (pinch)

  • 1 teaspoon of Old Bay seasoning or Cajun Spice

  • A dash of onion, garlic, pepper and parsley

  • 2 cups of low sodium vegetable broth

  • 3-4 cups of water

Directions


  • Add all ingredients to your DeenKee pressure cooker or instant pot on soup setting. * set some green onions to the sign to garnish
  • Cook until carrots are tender and flavors have blended. Add sun noodles to soup base while still at a boil. Separating and stirring occasionally.
  • Serve hot with crackers or breadsticks (optional)
     

Notes

  • I’m using the @sunnoodles brand that I bought at @wholefoods but decided to make my own soup base. Either way is delicious. 😋 You can also add some Shiitake mushrooms for some extra hardiness.