Place one cup of water in your Instant Pot. Insert the rack that comes with your Instant Pot.
Carefully place the eggs on the rack, being sure none of them go into the water.
Seal the Instant Pot, making sure the valve is set to seal, and set to low pressure for 3 minutes.
As soon as the eggs are done cooking, immediately quick release the steam valve.
As soon as it is safe to do so, open the Instant Pot and use tongs to transfer the eggs to a temperature safe bowl. Place the bowl under cold running water until the eggs are cooled.
While the eggs are cooling, combine ½ cup soy sauce, ½ cup cold water, and 1 tablespoon molasses in a wide bowl.
Gently crack the outsides of the eggs in a few spots and place them in the soy mixture, turning over to coat if not completely submerged. Cover and refrigerate 10-24 hours.
Once you’re ready to serve the eggs, remove the eggs from the soy mixture and remove the shells completely. Cut in half and nestle into soup bowls on top of ramen.
Heat 1 tablespoon vegetable oil in a large pot or dutch oven over medium heat.
Add the onion, garlic, and ginger and cook, stirring frequently, until softened and just beginning to brown, about 5 minutes.
Add 1 tablespoon rice wine vinegar and cook for another minute, stirring, until cooked off.
Add the dried mushrooms, 8 cups vegetable stock, and 2 tablespoons soy sauce. Bring to a boil, then reduce to a simmer and allow to cook, stirring occasionally, for at least one hour. Remove from the heat.
If your dried mushrooms are large, remove them with a slotted spoon, roughly chop, and return to the pot.
Add 1 tablespoon white miso and stir to combine.
Add 2 cups roughly chopped spinach and stir until wilted.
Add the cooked ramen noodles and stir to combine.
Spoon ramen into bowls and top with dragon eggs, sliced green onions, micro greens, sambal oelek, and black sesame seeds if desired.
Instant Pot Instructions
Set Instant Pot to sauté and add vegetable oil.
Add onion and garlic and cook, stirring, for 3 minutes. Add ginger and cook, stirring, one minute more.
Add the rice wine vinegar and cook, stirring for one minute.
Add dried mushrooms, 6 cups vegetable stock, and soy sauce. Seal and set to 15 minutes on high pressure.
Once done, do a quick manual release and proceed with the recipe as directed.
To make soft boiled eggs on the stovetop
Bring a few inches of water to a boil in a pot, reduce to a simmer, and add eggs to cook for 6-7 minutes before proceeding with the recipe.