Instant Pot Miso Ramen Recipe

November 13, 2020Van

Prep time: 30 minutes

Cook time: 1 hour 20 minutes

Serves: 6-8

Every year when the weather turns a bit cooler I dream of all the endless and unique ramen shops in Tokyo. I also recall all the times I waited in line for my local ramen shops Hokkaido Ramen Santouka and Kitakata Ramen Ban Nai to open on abnormally cool California mornings. There’s something satisfying about that bowl of warm broth, chewy noodles and thick cuts of chashu pork. An added soft egg puts it over the top. I like mine with some togarashi sprinkled on top. Perfection.

Now that I live faraway from my favorite ramen spots, I decided to embark on my own personal quest to make my own bowl of this delicious noodle soup.

Instant Pot Miso Ramen Recipe

These fresh Sun Noodle brand Ramen noodles are the best, look for them in the refrigerated section at your local Asian Market – some come with a soup base, just discard the soup packets. If you can’t find Sun Noodle locally, you can order dried ramen noodles here.
Instant Pot Miso Ramen Recipe

Instant Pot Miso Ramen Recipe

Make these marinated soft-boiled eggs the day before (recipe here)
Instant Pot Soft-Boiled Ramen Eggs Recipe

Make the Chashu (braised Pork Belly) the day before (recipe here)
Instant Pot Chashu Recipe for Ramen (Japanese Braised Pork Belly)

Narutomaki can usually be found in the refrigerated section at any Japanese market, H-Mart also carries it in the freezer section. Instant Pot Miso Ramen Recipe Narutomaki

Instant Pot Miso Ramen Recipe

At ramen shops, they cook their bones for hours at a rolling boil which results in that milky color. You can use the blender hack – blend the reserved pork fat with the broth on high for several minutes to emulsify and create that milky color. Instant Pot Miso Ramen Recipe

If you have leftovers, you can vacuum seal them using a FoodSaver. Since I don’t have one, I use these reusable sous vide bags which is much cheaper option. You can store some chashu and broth in the freezer for up to 2 months – the next time you have a rainy day, you can have gourmet “instant” ramen. Instant Pot Miso Ramen Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.

Instant Pot Miso Ramen Recipe

November 13, 2020 Van

Prep time: 30 minutes
Cook time: 1 hour 20 minutes

Serves: 6-8

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Ingredients

CHICKEN STOCK

2 Pounds Chicken Wings, Legs or Bones, (you can also use pork trotters / bones if you prefer pork broth)
2 inch piece of Fresh Ginger, peeled cut into slices
2 Onions, halved
4 Garlic Cloves, cut in half
14 Cups Water

MISO BROTH

1¼ Cups Red Miso, or combo of Red & White Miso
⅓ Pound Ground Pork
4 Garlic Cloves, minced or pressed
1 Teaspoon Grated Fresh Ginger
2 Tablespoons Sesame Oil
3 Tablespoons Reserved Pork Fat from Chashu Recipe
1 Tablespoon Daobanjiang / Toban Djan
1 Teaspoon Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Aji-No-Moto Umami Seasoning (MSG)
6-8 Servings of Ramen Noodles (Sun Noodle brand is preferred)

OPTIONAL TOPPINGS

Chashu / Pork Belly (Recipe here)
Marinated Soft-Boiled Eggs (Recipe here)
La-Yu Chili Oil
Thinly Sliced Green Onions
Thinly Sliced Wood Ear Mushrooms
Naruto Slices
Blanched Bean Spounts
Bamboo Shoots
Roasted Sesame Seeds
Nori

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.
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 ↓

3 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