Time: 2 hours

Serves: 8 people

This may be one of the most perfect instant pot soup dishes…. delicious, healthy, hearty and just “meant to be”…

Music Selection: Bebe Rexha – Meant To Be (feat Florida Georgia Line)

Ingredients:

Broth:

5 lb pork shoulder roast

8 cups chicken broth

¾ cup soy sauce plus another 4 Tbsp for crispy pork

½ cup rice vinegar plus another 4 Tbsp for crispy pork

4 Tbsp fish sauce

4 Tbsp thai red curry paste

2 Tbsp fresh grated ginger

2 Tbsp sambal oelek chili paste

2 limes, juiced

2 Tbsp Chinese five spice

4 Tbsp sesame oil

½ cup brown sugar plus another 2 Tbsp for crispy pork

8 packs ramen noodles

4 cups sliced wild mushrooms (cremini, oyster, etc)

1 carrot, peeled and cut into match sticks

2 green onions, finely chopped

Cilantro and/or fresh mint

8 eggs (soft boiled for 11 minutes)

Pickled jalapeno

optional topping: toasted seaweed

Curry Roasted Squash (Acorn or kobacha)

1 squash, seeded, peeled and cut into ½ inch cubes

2 Tbsp oil (coconut or olive)

2 Tbsp curry powder

2 Tbsp miso powder/paste

1 Tbsp brown sugar

Directions:

In large instant pot, place the pork shoulder, chicken broth, and ¾ c soy sauce, ½ cup rice vinegar, fish sauce, red curry paste, ginger, sambal oelek, lime juice, chinese five spice powder, 2 Tbsp brown sugar and black pepper. Turn instant pot on high and set for 60 minutes.

In meantime, boil your eggs for 11 minutes and then place in cold water.

Preheat oven to 400 degrees. Line a cookie sheet with foil.

Mix the oil, curry, miso and brown sugar in a large bowl. Add the squash cubes and mix well. Place on cookie sheet and bake for about 20 minutes, watching it and flipping after 15 minutes. You want it a bit crispy. Remove from oven and place in bowl.

When the instant pot is done, let it release. Remove the pork and in a large bowl, use forks to shred it. Sprinkle on the remaining brown sugar, rice vinegar, soy sauce and sesame oil. Mix well.

Leave the broth to stay warm and add in the mushrooms.

Prepare toppings.

Turn oven to broil. Spread the pork out evenly on a foil lined cookie sheet. Place under broiler for 3 minutes, then stir the pork and broil another 3 – 4 minutes until it has a nice char. Remove from oven.

In large pot, boil water. Cook the ramen noodles according to the package (about 4- 5 minutes). Drain.

To serve, use ramen bowls and place noodles. Top with broth. Then place pork, pickled jalapeno peppers, carrot, green onion, cilantro/mint, toasted seawood and cut the eggs in half.

Enjoy.