Instant Pot Miso Soup | Ramen Noodle Soup

I'm sharing a tip on how to make a delicious Japanese Instant Pot Miso Soup that taste like you’ve spent hours in the kitchen preparing the flavorful recipe instead of less than two hours. What’s the secret?

It’s done by using shortcuts that don’t take away from the delicious taste, such as using these ingredients I listed below. Another part of the secret is using the programmable Instant Pot, known for its ability to reduce cooking by as much as 70 percent!

This recipe’s first important ingredient is miso. While many cooks prefer using just one type of miso in this recipe, I enjoy using two different styles. My favorite choices are white, red and sometimes brown.

3 Types of Miso

Miso is quite nutritious and healthy because it builds the immune system and improves digestion. It is usually made with soybeans, although some varieties use other grains like barley and rice.

The ingredients and length of fermentation affect the miso’s flavor and color.

• White Miso
• Red Miso
• Brown Miso

White miso’s mild and sweet taste makes it quite versatile. Red has a stronger, saltier flavor that adds a rich taste. It is healthier than the white version.

The caramel-colored brown miso is extremely versatile with its savory, sweet taste. I usually use brown for marinades and light soups. Red and white miso produce make a rich, delicious Ramen Noodle soup broth filled with umami flavor.

Adding Umami Flavors

Umami is another word for savory, one of the five basic tastes. Salty, sweet, bitter, and sour are the other four tastes that wake up our taste buds and make recipes unforgettable! Umami usually describes meaty or brothy cooking.

Kombu or Dried Kelps

Dried kelp (or kombu) is the next important ingredient. The little white marks on the surface are actually the real, natural form of MSG. That's where the umami flavor comes from, therefore don't wash it off as they add more flavor to the broth.

Soak the kelp the day before and use the water to make the broth. But since I was using my Instant Pot, I just submerged the Kombu while the broth is still hot for about 10 minutes and covered it with the lid. That should extract all the flavor from the kombu.

Bonito Flakes

Dashi is the final important ingredient because of its smoky, strong fish flavor. The dashi broth is frequently made from dried kelp or dried, smoked bonito which has been shaved into thin flakes.

Prep the ingredients

1 Prepare the vegetables. Cut the leek lengthwise in half. Spread out the leaves and wash the front and back thoroughly. Cut the stalks into 1-inch pieces. Set aside. Next, peel the onion and cut off the stem and bottom.

2 Cut into quarters and set aside. Add oil to the pot and heat. Add the onion, leeks, and any other vegetables. Stir every few minutes for 7 minutes. Add mushrooms, washed fresh, stewing chicken pieces, and 3 quarts of water. Cook for 90 minutes in instant pot. After that, turn off the pot and submerge the kombu, cover for another 10 minutes to extract the flavor.

3 Use a colander to strain the broth into a glass or metal bowl. Set the cooked ingredients aside. Pour the broth into a large saucepan. Bring to a boil and add 2 big tablespoons of white miso and 1 big tablespoon of red miso. Lower the heat and mix well.

Peel and rinse a ramen egg. Cut it in half lengthwise.

4 Put ramen noodles in a large, deep bowl. Add the broth and arrange the egg, vegetables, and other toppings. Enjoy your meal! I added my favorite Chasu Pork which is the Japanese version for Braised Pork.

Related recipe:

Chasu Pork or braised Pork for Ramen Soup

Less seasoning is required because of the umami flavor it provides the broth. If you prefer little or no fish taste, skip this step or add just a teaspoonful of instant dashi.

Ingredients

• 2 lbs stewing chicken
• 2 inches ginger sliced
• 12 dried shiitake mushrooms
• ½ cup bonito flakes
• 1 sheet kombu
• 1 stalk of leek
• 1 large sweet onion quartered
• 1 head garlic crushed
• 1 tablespoon sesame paste or crushed sesame seeds (Optional)
• 2 big tablespoon white miso you can adjust the amount according to your taste
• 1 big tablespoon red miso paste
• 3 quarts of water or 12 cups
• salt to taste

Step by step instructions

1 Wash the chicken, set aside. Cut the leek in half and wash thoroughly. Cut it into 1-inch pieces.
When using Instant Pot, set it to "saute" setting and press "Adjust" once so it is switched from "Normal" to "More" for browning.

2 Saute the garlic, ginger, onion and leeks once it's hot. Stir occasionally until the they are softened.

3 Add the chicken, soaked shiitake mushrooms, bonito flakes, and water. Cover and use the "Manual" setting and set the timer for 90 minutes, and then do a natural release.

4 After the broth is done, turn off the instant pot and submerge the kombu into the broth for about 10 minutes to extract the flavor from Kombu. Covered with the lid.

5 After that, strain the broth using a colander (you can freeze the chicken if you wish and use it for other dish since we only need the broth).

6 Transfer the chicken stock to a large saucepan and bring it to a boil. in a bowl, add 1 cup of chicken broth and mix the white miso & red miso together, place the mixture in the chicken broth. You can now add the sesame paste or grind sesame (this is optional). Mix well. Add salt to taste.

7 Arrange the ramen noodles in a bowl, add the miso broth, and place any toppings that you like. I added the Chasu and the Ramen egg.

Watch the Video below

Full Recipe

Instant Pot Miso Soup | Ramen Noodle Soup

5 from 5 votes

This Instant Pot Miso Soup version is hearty and ridiculously rich, full of umami flavor. It only takes less than 2 hours to prepare rather than 6 hours if you'll use the regular pot.

Servings: 6

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Ingredients:

• ▢ 2 lbs stewing chicken
• ▢ 2 inches ginger sliced
• ▢ 12 dried shiitake mushrooms
• ▢ ½ cup bonito flakes
• ▢ 1 sheet kombu
• ▢ 1 leek
• ▢ 1 large sweet onion quartered
• ▢ 1 head garlic crushed
• ▢ 1 tablespoon sesame paste or crushed sesame seeds Optional
• ▢ 2 tablespoon white miso you can adjust the amount according to your taste
• ▢ 1 tablespoon red miso paste
• ▢ 3 quarts of water or 12 cups
• ▢ salt to taste

Watch the Video:

Instructions:

• Wash the chicken, set aside. Cut the leek in half and wash thoroughly. Cut it into 1-inch pieces.
• When using Instant Pot, set it to "saute" setting and press "Adjust" once so it's switched from "Normal" to "More" for browning.
• Saute the garlic, ginger, onion and leeks once it's hot. Stir occasionally until the they are softened.
• Add the chicken, soaked shiitake mushrooms, bonito flakes, and water. Cover and use the "Manual" setting and set the timer for 90 minutes, and then do a natural release.
• After the broth is done, turn off the instant pot and submerge the kombu into the broth for about 10 minutes to extract the flavor from Kombu. Covered with the lid.
• After that, strain the broth using a colander (you can freeze the chicken if you wish and use it for other dish since we only need the broth).
• Transfer the chicken stock to a large saucepan and bring it to a boil. in a bowl, add 1 cup of chicken broth and mix the white miso & red miso together, place the mixture in the chicken broth. You can now add the sesame paste or grind sesame (this is optional). Mix well. Add salt to taste.
• Arrange your ramen noodles in a bowl, add the miso broth, and place any toppings that you like. I added the Chasu and the Ramen egg.

Nutrition Information:

Calories: 82kcal | Carbohydrates: 4g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 56mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.

Course: entree

Cuisine: Japanese

Keywords: instant pot miso ramen, instant pot miso soup, miso ramen noodle soup, miso soup instant pot