Ingredients
1½lbschicken wings,(about 4 to 6 cups) leftover cooked
4cupschicken stock,low-sodium
1cupwater
2tbspsoy sauce
2tbspmirin rice wine vinegar
½tspsugar
4largeeggs
7.1ozfresh egg noodles,(1 package) or 2 packages instant ramen, seasoning packets discarded
2scallions,thinly sliced
Preparation
Pick the meat and skin from the cooked wing bones. 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.
Release the pressure by using the quick-release valve. 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.
Add the soy sauce, mirin, and sugar to the pot.
At this stage, the eggs can be cooked in 1 of 2 ways.
One way is to 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.
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 they’ll be peeled soon anyway.)
Add the noodles and reserved meat to the Instant Pot.
Leave the lid off, switch to the Sauté setting, and cook for 2 minutes, or until the noodles are cooked through.
As the ramen cooks, peel the eggs. Set aside.
Taste the broth. It may need more salt or soy sauce, depending on how seasoned the 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.
