If you have fresh wing tips from breaking down your own chicken wings, save them to add to the soup. The 4 cups of wings is a rough guideline—the more you can add, the better and meatier the ramen will be.
- 1 to 1-1/2 pounds (about 4 to 6 cups) leftover cooked chicken wings
- 4 cups low-sodium chicken stock
- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons mirin rice wine vinegar
- 1/2 teaspoon sugar
- 2 to 4 large eggs
- One 7.1-ounce package fresh egg noodles, or 2 packages instant ramen, seasoning packets discarded
- 2 scallions, thinly sliced
- 6-quart Instant Pot or other electric pressure cooker
1 Pick the meat and skin from the cooked wing bones: This is easier if they are still warm, but if they are cold just do your best. Set the meat aside.
In the Instant Pot insert, add the skin, bones, chicken stock, and water. Lock the lid, and make sure the pressure release valve is set to seal. Select Cook on Manual/Pressure at high pressure for 30 minutes.
2 Release the pressure and remove the bones and skin: Release the pressure by using the quick release valve. Depending on the model of cooker you have, you will do this by nudging the valve open with the handle of a spoon or a button on the pressure cooker. When you do this a large burst of steam will release quickly so keep your fingers clear. Unlock the lid.
Use a skimmer or slotted spoon to remove the bones and skin from the stock. Discard the solids. If the broth is especially greasy, skim the fat off with a large metal cooking spoon, but a little grease is fine.
3 Finish the stock and cook the eggs: Add the soy sauce, mirin, and sugar to the pot.
At this stage, you can cook the eggs in one of two ways. I put the whole eggs (shell and all) into the stock. Lock the lid, and make sure the pressure release valve is set to seal. Cook on Manual/Pressure at high pressure for 2 minutes.
Alternatively, you can make the jammy eggs on the stove as the stock cooks. Try this method to steam the eggs for 10 minutes.
4 Prepare an ice bath: As the eggs cook, prepare an ice water bath in a small bowl. When the Instant Pot beeps, release the pressure using the quick release valve.
Use a skimmer or slotted spoon to lift the eggs from the pot. Plunge them into the ice water. (They’ll be a tad greasy, but you’ll be peeling them soon anyway.)
5 Add the noodles and meat: Add the noodles and reserved meat to the Instant Pot. Leave the lid off, switch to the sauté setting, and cook 2 minutes, or until the noodles are cooked through.
As the ramen cooks, peel the eggs. Set aside.
6 Adjust the seasonings and serve: Taste the broth. It may need more salt or soy sauce, depending on how seasoned your leftover wings were. Season as needed.
Divide the broth, meat, and noodles between bowls. Halve the eggs and nestle the halves in the broth; they should warm from the heat of the broth. Garnish with scallions and serve.