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Instant Pot Miso Ramen

Savory Instant Pot Miso Ramen for Cozy Nights In

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Enjoy a warm and comforting bowl of Instant Pot Miso Ramen that's quick to prepare and bursting with umami flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 whole Chicken Carcass Substitute with vegetable broth for vegetarian option.
  • 1 medium Onion Can substitute with shallots.
  • 3 cloves Garlic Use fresh for best results.
  • 1 inch Ginger Use fresh, sliced.
  • 6 cups Water Filtered water enhances taste.
  • 1/2 cup White Miso Paste Red miso can deepen the flavor.
For Seasoning
  • 3 tablespoons Soy Sauce Choose low-sodium for a lighter dish.
  • 1 tablespoon White Vinegar Rice vinegar is a suitable substitute.
  • 2 tablespoons Chili Oil Adjust according to preference.
For Toppings
  • 4 large Eggs Marinated tofu can replace for vegan option.
  • 1 cup Shiitake Mushrooms Substitute with any mushroom or omit.
  • 2 medium Shallots Can replace with onions.
  • 4 stalks Green Onions Thinly sliced for garnish.
  • 2 tablespoons Toasted Sesame Seeds
  • 1 sheet Seaweed (Nori or Wakame)
For Cooking
  • 2 tablespoons Cooking Oil Sesame oil adds flavor.
  • 8 oz Noodles Regular or gluten-free as desired.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Prepare Broth: Place chicken carcass, chopped onion, crushed garlic, ginger slices, and 6 cups of filtered water into the Instant Pot. Secure the lid and set to pressure cook on high for 1 hour. Allow natural release.
  2. Soft-Boil Eggs: While broth cooks, bring a pot of water to a boil. Cook eggs for 7 minutes, then transfer to an ice bath. Peel and marinate in soy sauce.
  3. Finish Broth: Release steam, strain broth through a fine mesh sieve. Set aside pulled chicken.
  4. Sauté Aromatics: In the Instant Pot, switch to sauté mode. Heat oil, add shiitake mushrooms and sauté for 3 minutes. Add shallots, garlic, and ginger, stir for 2 minutes.
  5. Combine & Simmer: Stir in white miso paste, soy sauce, white vinegar, and chili oil. Gradually pour in broth and simmer for 20 minutes.
  6. Cook Noodles: Add noodles and reserved chicken. Cover and cook on high pressure for 5 minutes, then quick release.
  7. Garnish & Serve: Ladle ramen into bowls and top each with half a soft-boiled egg, green onions, sesame seeds, and seaweed.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure to use filtered water for the best broth flavor.

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