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?
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’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.
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.
How to make the Instant Pot Miso Soup:
1. Now 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 tbsp 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.
Watch the Video on how to Make the instant Pot Miso Soup
Instant Pot Miso Soup | Ramen Noodle SoupPrint Pin Rate
- 2 lbs stewing chicken
- 2 inches ginger sliced
- 12 dried shiitake mushrooms
- 1/2 cup bonito flakes
- 1 sheet kombu
- 1 leek
- 1 large sweet onion quartered
- 1 head garlic crushed
- 1 tbsp sesame paste or crushed sesame seeds Optional
- 2 big tbsp white miso you can adjust the amount according to your taste
- 1 big tbsp red miso paste
- 3 quarts of water or 12 cups
- salt to taste
- 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.