Every year when the weather turns a bit cooler I dream of all the endless and unique ramen shops I tried 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.
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.
Make these marinated soft-boiled eggs the day before (recipe here)
Make the Chashu (braised Pork Belly) the day before (recipe here)
Narutomaki can usually be found in the refrigerated section at any Japanese market, H-Mart also carries it in the freezer section.
At ramen shops, they cook their bones for hours at a rolling boil which emulsifies the fat and collagen with the broth, resulting 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
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. 
Be sure to click on the accessories list below to get the most out of your Instant Pot.
9 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
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!
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!
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.
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
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.
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!
Carrie
January 23, 2025 at 8:53 am
I rushed a bunch of this and haven’t done the eggs yet, but the chashu was perfect. I ended up using it the same day and didn’t have the pork bones so I used that as the base for my stock, then pretty much filled the IP w/ water and added the miso, soy, oyster sauce, fish sauce…everything I could find for the umami since I didn’t have any MSG handy LOL. After using the immersion blender on the stock I added in some thin-sliced ribeye, the sliced pork belly, onions and mushrooms and did that for about 5mins in the IG, then dropped in the ramen and edamame to heat in the hot stock. My husband raved about it and he’s not even a super big ramen fan LOL
Van
January 23, 2025 at 9:11 am
How awesome! Glad it turned out well, hopefully when you have more time you can try making the broth with pork bones.