Instant Pot Pressure Cooker Shoyu Ramen Noodle Soup

Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes. Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside. Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl. In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare. Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions. For making the soft-boiled eggs, you can follow the recipes below:Regular method: http://www.thekitchn.com/how-to-make-a-soft-boiled-egg-kitchn-cooking-lesson-138819Instant pot: https://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/ Put the 6-minute soft-boiled eggs with the tare sauce in a zip-top bag, and marinate for at least 4 hours.