A while ago, Andy did a ramen cooking class with this miso ramen recipe. By looking at the whole cooking process, I still didn’t attempt to make it by myself because it takes so long (6+ hours) simmering the broth using a regular pot. As a busy mom, I love to use my favorite Instant Pot to cook EVERYTHING.
So I adapted Andy’s recipe into an Instant Pot version, from typical 6 hours to 1.5 hours. The final result is so close and almost identical. I have to admit, my version is better because it’s faster and I use two types of miso instead of one. The broth is hearty and ridiculously rich, full of umami flavor. For making the video, I’ve eaten it a few times in a roll and still couldn’t get enough of it. It tastes SO DELISH!
Please make sure to watch the video to see my tip on the ingredients so you can adjust the flavor to your preference. By the way, I also recently made a video of shoyu ramen with the Instant Pot. It’s a chicken and seafood based ramen noodle soup. Feel free to check it out! For making the marinated ramen eggs, I used the tare sauce from the shoyu ramen recipe.
If you make this recipe, please share a photo of your creations and use hashtag #iceorrice on Instagram and Facebook! We’d love to see them. Thank you!
- stewing chicken 2-3 lbs
- 1/2 inch ginger sliced
- 1 leek
- 1 large sweet onion quartered
- 1 head garlic crushed
- 8 dried shiitake mushroom or fresh shiitake mushroom
- 1/2 cup bonito flakes
- 1 sheet kombu
- 1 tbsp sesame paste or crushed sesame seeds OPTIONAL
- 1/3 cup white miso adjust the amount to your taste
- 1/4 cup red miso
- 3 quarts water
- salt / shoyu to taste
- tobanjan to taste chili bean paste
Cut the leek in half and wash thoroughly. Then cut it into 1-inch pieces. Wash the chicken, and cut into large pieces.
For Instant Pot, heat the pot using "Saute" setting, and press "Adjust" once so it's switched from "Normal" to "More" for browning.
Once it's hot, add the ginger, garlic, onion, and leek. Stir occasionally so it's not burnt at the bottom. Saute the vegetables for 10 minutes till softened.
Add fresh shiitake mushrooms, chicken, and bonito flakes and cover with the lid. Use the "Manual" setting and set the timer for 60 minutes. Do a natural release after 20-30 minutes of cooking.
After the broth is done, submerge the kombu into the broth for 10 minutes. Covered with the lid.
Strain the broth using a colander. In a large saucepan, add the broth and bring it to a boil. Add white miso, red miso, and water. Mix well. Add salt to taste.
In a bowl with ramen noodles, add the miso broth, and any toppings that you like. Enjoy and don't forget to slurp your noodles!