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Home » Recipe » Instant Pot Miso Soup | Ramen Noodle Soup

Jan 2, 2018 · Last Updated: Apr 1, 2020 by Calleigh ~

Instant Pot Miso Soup | Ramen Noodle Soup

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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 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.
Instant Pot Miso soup with full of umami flavor

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.

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.

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.

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.
Dried Kelp or Kombu adds the umami flavor to the broth

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.

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.
Bonito Flakes add the broth it's smoky, strong fish flavor

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


This Chasu Pork has the sweet-savory skin that will melt in your mouth and this succulent meat will fall apart with the slightest bite, adding a punch of flavor to the ramen noodles soup.
Click the image to check the recipe for 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.

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.

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.

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.

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

This Miso Ramen Noodle soup version is hearty and ridiculously rich, full of umami flavor.

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 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

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.

Watch the Video:

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

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Reader Interactions

Comments

  1. [email protected] says

    January 04, 2018 at 2:57 pm

    This soup is perfect for all the cold weather we've had lately. Love how informative the post is also.

  2. Deepika says

    January 04, 2018 at 2:47 pm

    I have heard of Miso Soup, but have never got a chance to taste it yet. You have explained everything about the soup so well. Thanks for sharing the information and the soup recipe.

  3. Janette | Culinary Ginger says

    January 04, 2018 at 2:38 pm

    I love miso soup and this looks delicious, I can't wait to try it.

  4. Emily says

    January 04, 2018 at 1:46 pm

    I love miso soup and this ramen version looks amazing!

  5. Gloria @ Homemade & Yummy says

    January 04, 2018 at 7:41 am

    Now that is a full meal deal. So many delicious things in that great bowl of soup. This makes me very, very happy, especially during these freezing cold days.

  6. Cliona says

    January 04, 2018 at 7:34 am

    There are few meals for me that beat a ramen and this looks like such a tasty recipe! I'll definitely be giving it a go soon!

  7. Sharon Glascoe says

    January 04, 2018 at 6:27 am

    A perfect soup full of flavor for the colder weather. A great Instant Pot recipe for sure.

  8. Helene says

    January 04, 2018 at 6:04 am

    Wow this something new for me ... never heard of it before .. but it sounds lovely.. thanks for such a lovely recipe...

  9. Kristen says

    January 04, 2018 at 6:02 am

    YES!!! Thank you for this secret! I am so excited to try it--and will get some dried kelp as soon as I am brave enough to go into the cold 😉

Trackbacks

  1. Melt in your Mouth Chashu Pork for Ramen - Braised Pork Belly | The Fork Bite says:
    03/22/2019 at 9:38 am

    […] Check This: Miso Ramen Noodle Soup […]

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abt me 150x150 Hi there, my name is Calleigh. Glad you're here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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