Recipe Book

37
the Fast Slow Go
™
BPR680 USC B21
Shiitake and Corn Ramen
Prep time: 30 minutes
Pressure cook: 9.0 psi / 15 minutes* / Auto Quick Release
Reduce: HI / 7 minutes
Serves: 4
Ingredients
1 oz (30g) dried shiitake mushrooms
4 cups (2 litersl) boiling water
2 ears white or yellow corn, husks and silk removed
4 green onions
2 tablespoons sesame oil
4 cloves garlic, grated
1 tablespoon grated fresh ginger
8 oz (225g) cremini (brown) mushrooms, sliced
L cup (80g) white miso paste
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
2 cups (480ml) soy milk
9½ oz (270g) soba noodles
Method
1. Soak the shiitake mushrooms in the boiling water
for 15 - 30 minutes to soften.
2. Meanwhile, cut along the length of each corn ear
to remove the kernels. You will need about 1½ cups
(250g) corn kernels.
3. Very thinly slice the white part of the green onions
and diagonally slice the remaining green part of
the onions and set aside for garnish.
4. Remove the shiitake mushrooms from the water
and thinly slice. Reserve the soaking water.
5. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the sesame oil, the white part of the onions, garlic
and ginger and cook, stirring, for 1 minute, until
starting to soften.
6. Add the cremini mushrooms and corn kernels and
cook, stirring occasionally, for 5 minutes.
7. Add the miso paste and stir. Add the shiitake
mushrooms, the reserved soaking water, soy sauce
and mirin. Press STOP to turn off SAUTÉ/SEAR.
Close and lock the lid.
8. Select SOUP and press START.
9. When cooking has completed, lift the lid.
10. Select REDUCE and adjust the cooking time to
7 minutes and press START. Add the soy milk
and bring to a boil.
11. Meanwhile, bring a saucepan of water to a
boil. Add the noodles and cook for 8 minutes
or according to package instructions, until just
tender. Drain.
12. Divide the noodles between 4 serving bowls and
ladle over the ramen mixture. Serve sprinkled with
the green onions.