Of all the different stocks we made in the pressure cooker, ham stock was the most surprising — in a delightful way. It's hugely versatile, and we especially love it as the base for ramen. To begin building the soup, the garlic, ginger, diced ham, and shiitakes are sautéed together before the stock and water are added.
Technique tip: For this recipe, fresh ramen noodles, which are more springy and chewy, are preferable to dried. Fresh ramen noodles can be found in the refrigerated section of Asian grocers and large supermarkets.
Swap option: Serve this comforting soup as is or topped with a soft-cooked egg and a drizzle of chili oil.
- 3 tablespoons unsalted butter
- 7 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 clove garlic, smashed
- 1 tablespoon minced peeled fresh ginger
- 1 quart ham stock, store-bought or homemade
- 4 ounces (3/4 cup) cooked ham, diced
- 1 quart water
- Coarse salt and freshly ground black pepper
- 12 ounces fresh ramen noodles
- 4 ounces mizuna or other mustard greens or arugula
- Thinly sliced scallions, for garnish
- Lime wedges, for serving (optional)
1. Melt butter in a 6- to 8-quart pressure cooker over medium-high heat, or in an electric pressure cooker set to sauté. Add mushrooms, garlic, and ginger, and cook, stirring occasionally, until golden, about 4 minutes. Add ham and cook, stirring, until browned, about 2 minutes. Add stock, the water, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 1 minute. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Return cooker to medium-high heat.
Electric: Secure lid. Manually set cooker to 1 minute and let it come to pressure. Once time is complete, turn off, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Set cooker to sauté.
3. Bring broth to a boil. Add noodles and cook, stirring occasionally, until tender, 2 to 3 minutes.
4. Divide noodles among bowls. Ladle broth over noodles. Stir in mizuna and top with sliced scallions. Serve with lime wedges, if desired.