This recipe calls for medium-boiled eggs and blanched baby bok choy (you can blanch it with the noodles for 2 minutes), so plan accordingly. Also, to make the broth in a pressure cooker, add 10 cups of water and the chicken bones, shiitake mushrooms, kombu, apple cider vinegar, carrots, garlic, ginger, and green onions to the insert (do not add the tamari). Cook at high pressure for 45 minutes, then quickly release the pressure. Remove the lid and switch to the sauté function. Add the tamari and boil until the broth has reduced by 1 to 2 inches, about 30 minutes. You should end up with about 2 quarts of broth.