Japanese Shoyu Ramen (Pressure Cooker)

• Broth:
• 1 (2 1/2 pound) whole chicken, cut into pieces
• 1 cup dried scallops
• 1 cup dried anchovies
• 1/4 cup dried shrimp
• 1/4 cup bonito flakes
• 1 (1 inch) piece ginger, thinly slices, divided
• 1 (4 inch) piece dashi kombu (dried kelp)
• 3 quarts water
• Tare Sauce:
• 1 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 8 green onions
• 1/2 cup bonito flakes
• 1/4 cup white sugar
• 8 cloves garlic, crushed
• 1 (4 inch) piece dashi kombu (dried kelp)
• 6 (3 ounce) packages cooked ramen noodles, or to taste

1. Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3. Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4. Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

chicken, anchovies, shrimp, bonito flakes, ginger, dashi kombu, water, soy sauce, mirin, sake, green onions, bonito flakes, white sugar, garlic, dashi kombu, ramen noodles

Taken from www.allrecipes.com/recipe/263053/japanese-shoyu-ramen-pressure-cooker/ (may not work)