Home Instant Pot Instant Pot Pressure Cooker Miso Ramen Noodle Soup

Instant Pot Pressure Cooker Miso Ramen Noodle Soup

August 3, 2017
Instant Pot Miso Ramen

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 DELICIOUS!

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 recently made a video of shoyu ramen with the Instant Pot. It’s a chicken and seafood based ramen noodle soup. For the toppings, chashu and marinated ramen egg are my favorites! I have recipes for those too.

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!

5 from 1 vote
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Instant Pot Miso Ramen
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 
Course: Main Dish
Cuisine: Japanese
Servings: 6 people
Ingredients
  • 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
Instructions
  1. Cut the leek in half and wash thoroughly. Then cut it into 1-inch pieces. Wash the chicken, and cut into large pieces.

  2. For Instant Pot, heat the pot using "Saute" setting, and press "Adjust" once so it's switched from "Normal" to "More" for browning.

  3. 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.

  4. Add fresh shiitake mushrooms, chicken, bonito flakes, and water. 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.

  5. After the broth is done, submerge the kombu into the broth for 10 minutes. Covered with the lid.

  6. Strain the broth using a colander. In a large saucepan, add the broth and bring it to a boil. Add white miso, red miso, doubanjiang (optional) and sesame paste (optional). Mix well. Add salt to taste.

  7. 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!

18 comments

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18 comments

Keith August 6, 2017 at 11:52 am

Thank you thank you. Look forward to exploring all of your recipes

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Ruth September 2, 2017 at 12:24 pm

Looks fantastic! Can’t wait to try it….

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Tin October 3, 2017 at 2:14 pm

Instead of making the broth from scratch, would this recipe work with store bought chicken broth/stock?

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jessie October 4, 2017 at 12:41 pm

Yes you can! Adjust the amount of seasoning accordingly as most of the chicken broth has salt added.

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Stephanie October 10, 2017 at 4:21 pm

So excited to try this! Did you cook the ramen noodles in regular water?

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jessie October 11, 2017 at 2:45 pm

Yes, just regular water. After cooking the noodles, drain it. Then you can pour cold water over the noodles and drain again to remove excess starch and stickiness. This is an optional step.

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M.Booey October 17, 2017 at 12:38 pm

this looks delicious! my husband (his name is andy as well ;p) loooooves ramen! i made a tonkotsu ramen years ago but the process was always so long >.< can't wait to try this one! by the way, after the broth is done in the instant pot, do you do a "natural release" or a "quick release"? thank you!

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jessie October 17, 2017 at 3:18 pm

I am totally with you on the tonkotsu ramen! Andy gave me the recipe and I am working on the Instant Pot version of tonkotsu. And it’s almost there! I’ll publish a video and the recipe in November if my next attempt is successful! 🙂 I did a natural release after 20-30 minutes. Thank you!

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jessie October 17, 2017 at 3:22 pm

Oh, I forgot to tell you that I’ll publish my Japanese Chashu for ramen recipe sometime this week. Stay tuned! 🙂

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Tin October 26, 2017 at 9:12 pm

When do you add the liquid?

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Tin October 27, 2017 at 11:50 am

Do you add any liquid in step 4) ? I notice that the water is added in step 6) when you mix the broth with red and white miso but did not see any liquid added before step 6)

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Joun November 30, 2017 at 11:07 pm

When do you add the liquid? Very confusing part of the recipe. Additionally the sesame paste and chili paste mentioned in the ingredients are never mentioned during the directions.

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jessie December 2, 2017 at 10:05 am

Sorry about that Joun! I’ve updated the recipe in step 4 and 6. Good catch, Thanks!

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jessie December 2, 2017 at 10:07 am

Sorry Tin! Somehow I missed your comment and didn’t reply! I’ve updated the recipe in step 4 and 6. Yes, the water should be added in step 4. Thank you for pointing that out!

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Melissa December 4, 2017 at 10:59 am

Is your Instant pot a 6qt or 8qt? I want to make this but I have a 6qt and I want to make sure everything will fit.

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jessie December 4, 2017 at 4:41 pm

Yep, mine is 6qt 🙂

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M December 6, 2017 at 12:38 pm

Hi – What does natural release after 20-30 mins mean ? Trying to understand how to do that while having it pressure cook for 60 mins per the instruction

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jessie December 7, 2017 at 11:24 am

Hi there, a natural release is when the cooking is over, and you leave the valve closed and let the pressure decrease. It takes 10-30 minutes depending what you cook. When making soup/broth, especially it’s very full, you don’t want to quickly open the valve right after because the inside starts foaming and it would shoot out through the valve. If you have to do a quick release, make sure you wear a heat-resistant glove to open the valve and use a cloth to cover the area around so it won’t get so messy.

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