Instant Pot Mi Ga Vietnamese Roasted Chicken Noodle Soup

Serves 4

For the Soup

4 cups baby spinach or bok choy, halved lengthwise and cut on the diagonal about 2 inches long

2 cups roasted chicken, cut into bite sized pieces

8 ounces dried Chinese noodles, ramen or soba noodles. Cook according to the directions on the package and drain.

1 tablespoon toasted sesame oil, more for the table

2 teaspoons maple syrup or sugar

1 tablespoon rice vinegar

For the broth

6 cups unsalted chicken broth, preferably homemade

2 tablespoons fresh ginger, minced

4 cloves garlic, minced

1 medium onion, chopped

2 teaspoons fish sauce

1 tablespoon plus 1 teaspoon soy sauce

1 teaspoon Chinese five spice, preferably freshly ground

1 tablespoon toasted sesame oil, more for the table

2 teaspoons maple syrup or sugar

1 tablespoon rice vinegar

½ cup cilantro, roughly chopped

2 scallions, sliced toasted sesame oil freshly ground black pepper

Add the chicken broth, ginger, garlic, onion, fish sauce, soy sauce and Chinese five spice to the Instant Pot. Set to the broth cycle, or 30 minutes at high pressure with an instant release. Alternately, in a soup pot, bring the ingredients to a boil and simmer for 30 minutes. Strain the broth through a sieve lined with muslin. The broth should be clear. Bring the broth back to a simmer using the saute setting. Add the spinach or bok choy and cook for about 1 minute. Taste and add the toasted sesame oil, rice vinegar and maple syrup or sugar. Correct as wanted. Keep the broth hot at a low simmer.

While the broth is cooking, prepare the other ingredients. Divide the noodles and chicken between four deep bowls. Lightly dust the chicken with a pinch of Chinese five spice. Add the hot broth and top with the cilantro and scallions. Let the diners add fresh black pepper if they wish.

Extra tip: keep the bowls, noodles and chicken warm in the oven set at 140F