Add canola oil to the Instant Pot pressure cooker followed by the chuck roast and sear until brown on each side, about 4-5 minutes per side. Next, add the beef stock, dried shiitake mushrooms, and scallions. Cover and set to pressure cook on high for 20 minutes. After 20 minutes, let the pressure release naturally and open the lid. Remove the scallions and discard. Remove the beef and transfer to a plate to cool, then gently shred the meat off the bone into large chunks. Discard the bones.
In a bowl, combine the soy sauce, mirin, and brown sugar and stir well to combine. To the Instant Pot, add 4 Tbsp. of the soy sauce mixture along with the garlic clove and ginger knob. Using the sauté function, simmer the broth for 10 minutes. After 10 minutes, remove and discard the garlic and ginger. Next, add in the baby bok choy and cook for an additional 3-5 minutes, or until the bok choy is slightly wilted and bright green. Taste the broth for seasoning and stir in an additional tablespoon or more of the soy mixture as needed.
To serve, add half of the ramen noodles to each bowl and cover with 1-½ cups of the broth. Top each with 2 soft-boiled egg halves, beech mushrooms, Thai basil, and
For the YOWZERS!™ Garlic Crisp Oil
In a small saucepan over medium-low heat, add the canola oil. Once heated, add YOWZERS!™ red chili peppers slices, garlic, and black peppercorns. Allow to gently fry, stirring occasionally and reducing the heat as needed to maintain a very gentle simmer. The process should take about 10-15 minutes.
Once garlic is golden brown, strain the mixture through a fine mesh strainer to separate the YOWZERS!™ red chili peppers garlic crisp from the oil. Add a pinch of salt to the YOWZERS!™ red chili peppers garlic crisp mixture and stir to combine. Add sesame oil into the strained chili oil and stir. Allow each to cool separately to help retain crispness and then combine before serving.
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