Instant Pot Miso Ramen Recipe – FOOD is Four Letter Word (2024)

Prep time: 30 minutes

Cook time: 1 hour 20 minutes

Serves: 6-8

Method

• 1)

  *Prepare the Chashu and Ramen Eggs the day before or at least 6 hours before. Make the chicken stock by adding 2 Pounds Chicken Bones, Ginger slices, 2 Onions, 4 Garlic Cloves and 14 Cups Water into the Instant Pot. Seal the lid and choose High Pressure for 80 Minutes, when the timer is up, wait 20 minutes before switching the knob to venting. Once the pin drops, open the lid and strain the broth into a large container and set aside (you should have about 13 cups of stock after it’s done cooking – if there is less than 13 cups, add more water until there is 13 cups of stock).

  **If you’re using pork bones, boil them in a separate pot for 5 minutes then strain and rinse the bones, add to the Instant Pot and cook for 120 Minutes High Pressure, when the timer is up, wait 20 minutes before switching the knob to venting.

  See Also

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• 2)

  Since we didn’t cook the bones at a rolling boil for 12+ hours, we’re going to use a blender hack to get milky broth like the ramen shops. Add half of the Broth into a Blender, add 3 Tablespoons of reserve Pork Fat (from chashu), 1¼ Cup Red Miso, 1 Tablespoon Daobanjiang and blend on high for 3 Minutes or until it looks emulsified and milky.

• 3)

  In a small bowl, combine ⅓ Pound Ground Pork and 1 Teaspoon Soy Sauce. On the Instant Pot, choose Sauté on High, once it displays Hot, add 2 Tablespoons Sesame Oil, then sauté the minced Garlic and Grated Fresh Ginger for about 1 minute (make sure the garlic doesn’t brown / burn). Add the Ground Pork and sauté until it’s browned. Add all of the Chicken Broth, 2 Tablespoons of Sugar and 1 Tablespoon Aji-No-Moto Umami Seasoning. Let the broth come to a simmer. While the broth is heating up, prepare your ramen noodles and toppings, you can drop the eggs into the hot broth for about 30 seconds to warm them up before cutting them. You can sear the chashu in an oiled pan or sear them with a kitchen torch if you prefer. If you’re making spicy miso, add about 1 Teaspoon of La-Yu Chili Oil to the serving bowl, add boiling hot broth, then add the noodles and toppings. Enjoy!

↓ Supplies to make this recipe ↓

7 Comments

• Tina Webster

  December 29, 2020 at 11:18 am

  Any idea how long the miso broth lasts in the fridge after it is made? This recipe is amazing, by the way. Thank you

  Reply

  1. Van

     December 30, 2020 at 7:02 am

     Hi Tina, it will last about 5 days in the fridge, you can also freeze it and it will last 2 months. I’m glad you enjoyed it!

     Reply

• Victoria

  January 10, 2021 at 8:31 pm

  This came out phenomenal!! The cha siu and eggs were perfect. The broth so rich. Thank you for sharing, I might not be in a such a rush to get ramen when lockdowns done!

  Reply

• Al

  May 1, 2021 at 3:09 pm

  2 hours in the instant pot?! No way….It’s all going to turn to mush at that point. I tried the chashu recipe and even at 30 mins it was all soft and fell apart.

  Reply

  1. Van

     May 1, 2021 at 6:11 pm

     Are you commenting on the correct recipe? This recipe is to make broth, and the traditional way to make bone broth takes 12-24 hours, so 2 hours in the Instant Pot to make bone broth is correct

     Reply

• Danielle

  June 15, 2021 at 12:36 pm

  I made this recipe for my boyfriend to ‘recreate’ his memories of traveling to Japan in 2019. He said it tasted EXACTLY like the ramen that he had abroad! It was absolutely worth the work. I’ll definitely make this recipe again when we approach cooler weather.

  Reply

• Andrew Tomkins

  November 22, 2021 at 5:33 pm

  Best instant pot Miso Ramen! My only comment is to do less MSG to start. 2 tspns instead of 1 Tblspn. Otherwise add more water to dilute it. Also did it with Pork bones for the broth. Amazing! Thank you so much!

  Reply