Ingredients
Scale
- 8 cups broth (vegetable, chicken, etc.)
- 2 cups water
- 1 onion (sliced)
- 10 cloves garlic (peeled & smashed)
- 1/4 cup tamari or soy sauce
- 1 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp ground black pepper
- 2 star anise
- 2 cinnamon sticks
- 1 tsp fish sauce
- 6 cloves (whole)
- 10 slices fresh ginger (dime sized)
- 10 oz mushrooms
- 10 oz. ramen or rice noodles
- 4 cups broccoli florets (chopped)
Optional Toppings & Add-Ins
- 4 oz. broccoli sprouts (optional)
- 1/2 cup green onions (sliced, optional)
- 1 cup basil leaves (optional)
- 1 lime (cut in wedges, optional)
- 1/2 cup cilantro (optional)
- 1 jalapeno (sliced, optional)
- shredded chicken (optional)
Instructions
- In a 6-QT or bigger Instant Pot/Pressure Cooker, place broth, water, onion, garlic, tamari, maple syrup, rice wine vinegar, pepper, anise, cloves, cinnamon sticks, fish sauce, ginger, & mushrooms, and stir to combine.
- Close lid and seal, cook on soup for 60 minutes (on normal pressure).
- Quick release, remove lid, and strain broth into a large soup pot (discard all solids).
- Bring soup to a boil over high heat, add ramen/noodles & broccoli to broth and cook for 3-5 minutes or until noodles are cooked through. Remove from heat.
- Serve in a bowl with broth, noodles, and top with your choice from the ingredients listed as “optional”