Instant Pot Miso Ramen: This is real-deal miso ramen with homemade broth, sped up by pressure cooking. If you want ramen that tastes like the real thing, try this recipe.
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Ramen was high on my “have to try” list when I went to Japan last summer. Luckily, we had connections. A family friend took us to her son’s favorite college ramen place in Kyoto, Hakata-Nagahama-Ramen Miyosh. Trust a college student to find big, cheap, delicious bowls of ramen.
Pieces of Nori cut into 2″ by 4″ pieces for garnish (I buy nori snack packs).
How to make Instant Pot Miso Ramen
Make the Chicken Broth
Put the chicken backs, green onions, apple, ginger, garlic, 1 teaspoon fine sea salt, and 8 cups of water into an Instant Pot or other pressure cooker. Lock the lid and pressure cook on high pressure for 1 hour in an Instant Pot or other electric pressure cooker or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally (about 20 minutes), then unlock the pot. Scoop out and discard as much of the solids in the pot as you can with a slotted spoon – they’ve given their all to the broth – then pour the broth through a fine mesh strainer. (The broth can be used immediately, refrigerated for a few days, or frozen for up to 6 months.)
Make the Ramen Broth
Put the strained broth back into the pot, and set the pot to Sauté mode adjusted to high. (Use medium-high heat with a stovetop PC). Stir in the sesame oil, mirin, soy sauce, hondashi, ground white pepper, and (optional) doubanjiang if you want spicy ramen. Put the non-pressure lid on the pot (if you have it) and bring the ramen broth to a simmer.
While the broth is simmering, put the miso into a small bowl and ladle ½ cup of the simmering broth into the bowl. Whisk the miso and broth until the miso is smooth. Whisk the smoothed miso back into the pot of simmering broth.
Pressure Cook the Ramen Broth for 1 minute with a 10-minute Natural Release
Lock the lid and cook on high pressure for 1 minute in an Instant Pot or other electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook – Custom mode in an Instant Pot). Let the pressure come down naturally for 10 minutes, then quick release the remaining pressure. Unlock the pot, opening the lid away from you to avoid any hot steam.
Cook the Ramen noodles
While the ramen broth is pressure cooking, boil the ramen noodles in a pot of water according to the package instructions. (Mine boil for 4 minutes). Drain the noodles and immediately divide them into 4 big ramen bowls.
Build the bowls of Ramen
Add your other toppings to the bowl with the noodles, then add the broth after everything is in the bowl. I put the protein on one side, then work my way around the outside of the bowl, adding the rest of the toppings in sections. (I let my diners build their bowls so they can pick and choose their toppings.) Adding the broth last lets you see how much you need after you have all the other toppings. Then, I garnish the bowl by tucking a Nori or two in on the side and serve immediately. Enjoy!
Substitutions
Spicy Ramen: The key to spicy ramen is toban djan, a spicy bean paste that is a Chinese import to Japanese cooking. (It is also called dobuanjiang and tobanjan. If you want to skip the heat, skip the tobandjan.
The phonetic translation of the Chinese name, 辣豆瓣醬, has many spellings in English). I have to go to Asian specialty markets to find it (or order it from Amazon), and the only version I can find locally is Lee Kum Kee Chili Bean Sauce (Toban Djan). That’s OK because I really love the flavor.
If you can’t find toban djan, Korean Gochujang chili paste is a good substitute.
(Thanks to Just One Cookbook for the tip about Toban Djan as the “spicy” in spicy ramen.)
Ramen Noodles: The ingredient that makes noodles into ramen noodles is Kansui, 枧水, a mix of potassium carbonate and sodium carbonate (baking soda). It gives the noodles a slight yellow color and springy texture. Look for ramen noodles with potassium carbonate, sodium carbonate, or just the word “carbonate” in the ingredients list. I like J-Basket Japanese Ramen Noodles because they’re often available in my local Asian markets. With that said, many “ramen” noodles at my local stores don’t have carbonate in the ingredient list. They’re fine, and I’ll use them if I have to, but they don’t have the springy texture of noodles made with Kansui.
Mirin and Hondashi: The other two specialty ingredients I use are Mirin and Hondashi. Mirin is a sweetened rice wine available at Asian specialty markets and (nowadays) at well-stocked grocery stores. You can substitute rice wine vinegar if you have to. Hondashi is instant dashi broth, the bouillon cube of Japan, but so much better than Western bouillon cubes. It’s dried dashi broth, ready to be rehydrated. Hondashi is the most common brand, but any powdered dashi will work. If you can’t find it, skip it; it adds a unique flavor that I have not found a good substitute for.
Homemade broth? Homemade broth!
This recipe includes making your own broth, using a variation on my Instant Pot chicken back broth recipe. (Or use a store-bought rotisserie chicken instead of the backs, like I do in my Instant Pot rotisserie chicken broth recipe). If you want to substitute store-bought broth, buy low-sodium chicken broth and skip making the broth. The ramen will still be good, but it won’t be great. (Homemade broth makes excellent ramen, and it’s easy – try it at least once.)
What kind of miso should I use in Miso Ramen?
White miso, also called shiro miso in Japanese, is my default choice. It’s easy to find in most grocery stores. Red miso (also called aka miso) is much stronger than white miso, and less sweet, because it is fermented longer. If I have red miso on hand, I will replace a little of the white miso with red miso. I use 3 tablespoons of white miso and 1 tablespoon of red miso instead of the ¼ cup (4 tablespoons) of white miso.
The simple version
I know this recipe is complex. There’s a lot going on in a simple bowl of ramen. If you don’t want to do the extra work of making your own broth, go ahead and buy a store-bought broth and skip straight to the Ramen Broth section. After that, I view ramen as noodles, protein, and (maybe) vegetables. Pick and choose what you want to add in. Ramen should be fun, so add what you like!
What to serve with Instant Pot Miso Broth
Ramen is an entire meal in a bowl, and I usually serve it by itself. If you want side dishes, serve it with a seaweed or cucumber salad. And to drink, I suggest a dry Japanese beer. Crisp and cold Japanese beer is a great counterpoint to the ramen.
Instant Pot Miso Ramen. This is real-deal miso ramen with homemade broth, sped up by pressure cooking. If you want ramen that tastes like the real thing, try this recipe.
Pieces of Nori cut into 2″ by 4″ pieces for garnish (I buy nori snack packs)
Instructions
Make the Chicken Broth: Put the chicken backs, green onions, apple, ginger, garlic, 1 teaspoon fine sea salt, and 8 cups of water into an Instant Pot or other pressure cooker. Lock the lid and pressure cook on high pressure for 1 hour in an Instant Pot or other electric pressure cooker or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally (about 20 minutes), then unlock the pot. Scoop out and discard as much of the solids in the pot as you can with a slotted spoon – they’ve given their all to the broth – then pour the broth through a fine mesh strainer. (The broth can be used immediately, refrigerated for a few days, or frozen for up to 6 months.)
Make the Spicy Miso Ramen Broth: Put the strained broth back into the pot, and set the pot to Sauté mode adjusted to high. (Use medium-high heat with a stovetop PC). Stir in the sesame oil, mirin, soy sauce, hondashi, ground white pepper, and (optional) doubanjiang if you want spicy ramen. Put the non-pressure lid on the pot (if you have it) and bring the ramen broth to a simmer.
Whisk the miso with some broth: While the broth is simmering, put the miso into a small bowl and ladle ½ cup of the simmering broth into the bowl. Whisk the miso and broth until the miso is smooth. Whisk the smoothed miso back into the pot of simmering broth.
Pressure Cook the Ramen Broth for 1 Minute With a 10-Minute Natural Release: Lock the lid and cook on high pressure for 1 minute in an Instant Pot or other electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook – Custom mode in an Instant Pot). Let the pressure come down naturally for 10 minutes, then quick release the remaining pressure. Unlock the pot, opening the lid away from you to avoid any hot steam.
Cook the Ramen Noodles: While the ramen broth is pressure cooking, boil the ramen noodles in a pot of water according to the package instructions. (Mine boil for 4 minutes). Drain the noodles and immediately divide them into 4 large bowls.
Build the Bowls of Ramen: Add your other toppings to the bowl with the noodles, then add the broth after everything is in the bowl. I put the protein on one side, then work my way around the outside of the bowl, adding the rest of the toppings in sections. (I let my diners build their bowls so they can pick and choose their toppings.) Adding the broth last lets you see how much you need after you have all the other toppings. Then, I garnish the bowl by tucking a Nori or two in on the side and serve immediately. Enjoy!
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