A few weeks ago I went out to a new local ramen restaurant with a girlfriend of mine. It had been years since I’ve had ramen! I posted a quick picture on my Instagram stories and was floored by how many of you requested a ramen recipe. Since I’m here to give you what you want, here is spinach and mushroom ramen! Super easy and made in the instant pot, enjoying ramen at home is your new favorite way to spend a cozy night in.
I tested this in both the crock pot and instant pot, but the instant pot is definitely easier if you have one! Since the instant pot has a sauté function, it cuts out the step of needing to brown the bacon before adding the rest of the ingredients. Once you brown the bacon and add the ginger and garlic, all the other ingredients get dumped in. Set the instant pot to high pressure for 12 minutes and dinner is served.
Before I go on, I feel like I owe you the disclaimer that I can’t guarantee how authentic this ramen is. It definitely tastes delicious and I added ingredients that I thought belonged in it, but I wanted to clarify that here just in case I have any followers who would be offended by my cookign method or ingredient list!
One of my favorite parts about ramen is the jammy egg that’s served on top. If you’re using your instant pot, you can soft boil eggs with the eggs on the steaming rack, 1 1/2 cups of water, and set to high pressure for 3 minutes. Immediately transfer the eggs to an ice bath to stop cooking and they are ready to go! Of course, you don’t have to use your instant pot to soft boil eggs, there are lots of other methods to do so but I think this one is the easiest, and definitely the easiest to peel!
This is my new favorite meal to enjoy for date night in. Easy cleanup, and just as good as going to a restaurant. Enjoy!
- 4 slices bacon, chopped
- 3 tbsp. sesame oil
- 3-5 cloves of garlic*
- 1½ inch knob fresh ginger, grated
- 3 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. chili garlic paste (sambal oelek)
- 8 oz. can palm shoots, drained
- 8 oz. sliced baby portabella mushrooms
- 1 bunch green onions, chopped
- 4 cups beef broth
- 3 boneless pork chops
- 4-5 handfuls fresh spinach
- 2 packages dried ramen noodles
- Salt and pepper to taste
- Soft-boiled eggs
- Sliced green onion
- Set your instant pot to sauté and brown bacon. If using a slow cooker without a sauté function, brown your bacon in a large frying pan on the stove.
- Add sesame oil, garlic, and ginger and cook until fragrant.
- If using a slow cooker, transfer the bacon mixture to your slow cooker.
- Add soy sauce, rice vinegar, chili garlic paste, palm shoots, mushrooms, green onions, and beef broth.
- Trim the pork chops of excess fat and cut into 1 inch cubes. Add to the pot as well.
- Seal and set to high pressure for 12 minutes and allow to manually release. Cook on low for 6-8 hours in the slow cooker.
- Set instant pot back to the sauté function and stir in spinach until wilted. Add ramen noodles and cook until tender. This should only take a few minutes.
- If using the slow cooker, add the noodles and cook for an additional 5-10 minutes until tender.
- Taste and add salt and pepper if needed. Serve topped with soft-boiled eggs and sliced green onion. Enjoy!
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So delicious 🙂 And very easy to make. Have made this a couple times now and it’s enjoyable to cook every time.
Thank you so much for sharing! I’m so glad you like it!