In the pressure cooker, add the turkey bones and water. Secure with lid and cook on high pressure for 30 minutes. Let release naturally. Use a fine-meshed strainer to remove the turkey bones and discard. Keep the broth warm by turning the pressure cooker to “Keep Warm.”

While the stock is cooking, we can prepare the soft boiled egg. Bring a large stockpot of water to boil. Find the bottom (the rounder, fatter end) of an egg and use a needle or tip of a paring knife to prick a small hole. When the water is boiling, place the eggs inside the fine meshed strainer and dunk the eggs a few times in the water to get them acclimated to the heat. Lower and cook eggs for 6 minutes. Have a big bowl of iced water ready at the sink. When eggs are done, immediately use the strainer to remove the eggs and place them in the iced water. (Don’t dump the boiling water out! We’ll use that to cook the ramen noodles and the bok choy.) Let sit for a few minutes, and then peel the eggs. Cut each egg in half.

Return the water to a boil. Add the baby bok choy and cook for 1 minute. Remove bok choy with a strainer (don’t dump the water!) and set aside.

Return the water to a boil. Add in the ramen noodles and cook according to package instructions. Drain (NOW you can dump the water), and divide the noodles amongst the 4 bowls.

Ready to eat? Turn the pressure cooker to “Saute” to heat up the broth. When hot, stir in the instant dashi and the soy sauce. Turn off the heat and use a whisk to stir in the miso paste. It’s important that the heat is off (heat breaks the miso and makes it gritty).

Ladle soup into each bowl. Add in the egg, bok choy, turkey meat, green onion and nori to serve.