If I'm being completely honest, this isn't as good as my Spicy Miso Ramen. It's very good, but I'd always recommend my other recipe if you have the time. If you're looking for a quick miso ramen made in an Instant Pot, this recipe is a great option. I love a good bowl of Ramen. I'm sure this one can be tweaked to improve it. If you make any updates, please leave a comment, so I can try them as well.
There’s something incredibly comforting about a bowl of ramen-think rich broth, tender noodles, and so much flavor that feels like it took ages to create. This Quick Miso Ramen made in the Instant Pot gives you all that deliciousness in a super easy, weeknight-friendly way. Enjoy!
Using a pressure cooker lets you extract big flavor from simple ingredients in a fraction of the time. Ginger, garlic, leek, and onion create a savory base, while a blend of white and red miso brings balance, umami, and just the right amount of richness. The result is a comforting, homemade ramen broth that feels both nourishing and effortless.
Whether you're cooking for yourself or putting together a cozy meal for family, this is the kind of recipe that delivers maximum payoff with minimal stress.
Why This Recipe Works
This recipe is all about building layers of flavor efficiently.
Sautéing the aromatics first-ginger, garlic, onion, leek, and mushrooms-helps develop a deep, savory base before any liquid is added. This step is key. It concentrates flavor and sets the foundation for the broth.
Using both white and red miso creates balance. White miso is mild and slightly sweet, while red miso is more intense and salty. Together, they add complexity to the broth without overpowering it.
The Instant Pot does the heavy lifting, extracting flavor quickly under pressure. Instead of simmering for hours, you get a rich, developed broth in about 30 minutes.
Straining the broth at the end keeps it clean and smooth, letting the miso shine while removing the heavier vegetable solids.
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Ingredient Notes
Miso Paste
Using a combination of white and red miso gives you the best of both worlds. If you only have one, you can use it-but adjusting the quantity will help control saltiness.
Ginger & Garlic
These are essential for that classic ramen flavor. Fresh is best here-don't substitute with powders if you can avoid it.
Leek & Onion
Leeks bring a subtle sweetness that works beautifully with miso. Be sure to wash them well-grit tends to hide between the layers.
Shiitake Mushrooms
These add a natural umami boost and depth to the broth. You can substitute with cremini if needed, but shiitake really elevates the flavor.
Sesame Paste (Optional)
This adds richness and a slight nuttiness. It's optional, but worth including if you want a more rounded broth.
See recipe card for quantities.
Tips for Best Results
- Cook noodles separately. This keeps them from getting overly soft and helps maintain a better texture.
- Don't rush the sauté step. This is where the flavor starts-let the vegetables soften and lightly caramelize.
- Adjust miso to taste. Miso varies in saltiness, so taste and tweak before serving.
- Strain for a cleaner broth. This step makes a noticeable difference in texture and presentation.
Variations and Substitutions
- Boost the greens: Toss in spinach or bok choy just before serving. different diet.
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Add protein: Top with shredded chicken, tofu, or a soft-boiled egg.
- Spice it up: Add chili oil or a spoonful of gochujang for heat.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they will make the recipe
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe – add guacamole, crispy onions, or
- Kid-friendly – add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Serving Suggestions
Serve this ramen hot with your favorite toppings. A few simple additions go a long way:
- Sliced scallions
- Sweet corn
- Mushrooms
- Ramen eggs
- Chili oil or sesame oil drizzle
Pair it with something light and fresh on the side to balance the richness. A crisp salad or something from your Summer Fresh collection works especially well for contrast.
Storage and Reheating
Store the strained broth separately from the noodles in the refrigerator for up to 4 days.
To reheat, warm the broth gently on the stovetop. Add freshly cooked noodles just before serving to keep the texture right.
This broth also freezes well, making it a great option for meal prep.
Make It Your Own
This is a flexible, foundational recipe. Once you've made it once, you can start adjusting and building on it based on what you like.
Try adding different toppings, adjusting the miso ratio, or experimenting with proteins and vegetables. The base broth gives you a lot to work with, and small changes can take it in completely different directions.
That's the beauty of ramen-it's simple at its core, but endlessly customizable.
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for the best results.
FAQ
Yes. You can make this on the stovetop by following the same steps-sauté the aromatics, add the broth and miso, then let it simmer gently for 30-40 minutes. You won't get quite the same depth as pressure cooking, but it will still be very flavorful.
White miso is milder and slightly sweet, while red miso is stronger, saltier, and more fermented. Using both creates a more balanced, complex broth, but you can adjust the ratio or use just one depending on your taste.
Yes. Store the strained broth in the refrigerator for up to 4 days or freeze it for longer storage. Reheat gently on the stovetop and add freshly cooked noodles just before serving to keep the texture from getting too soft.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Quick Miso Ramen in the Instant Pot
Ingredients
- 1 tablespoon sesame oil
- 2 ½-inch pieces fresh ginger, sliced
- 1 leek halved, cleaned, and cut into 2-inch pieces
- 1 large sweet onion quartered
- 2 garlic cloves crushed
- 8 shiitake mushrooms
- 1 tablespoon sesame paste optional
- 2 tablespoons white miso
- 2 tablespoons red miso adjust to taste
- 1 quart chicken broth
- 2 packages dried ramen noodles spice package discarded
Equipment
- 1 Instapot
Instructions
- Set the Instant Pot to Sauté and heat the sesame oil.
- Add the mushrooms, ginger, garlic, onion, and leek. Cook for about 10 minutes, stirring occasionally, until softened.
- Pour in the chicken broth. Stir in the white miso, red miso, and sesame paste (if using) until fully combined.
- Seal the lid and cook on High Pressure for 30 minutes.
- Strain the broth through a colander and return it to the pot or transfer to a large saucepan. For this recipe, I like to cook the ramen noodles in the strained broth.
- To serve, add hot broth to bowls with cooked ramen noodles and your favorite toppings.