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    Home » Soups

    Published: Sep 24, 2021 · Modified: Oct 3, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Instant Pot Miso Ramen Soup

    Jump to Recipe Jump to Video Print Recipe

    Umami packed Miso Ramen Soup bowls are perfect for dinner. 

    A complete meal by itself, enjoy these with add-ins like tofu, veggies and sauces. Perfect comfort food in under 30 minutes! 

    A white bowl with ramen soup topped with tofu and steamed vegetables and a spoon on the side.

    As the days start to turn shorter and cooler, everyone craves a warm comforting meal. Soups that are full of flavors tend to be our go-to meal for Fall and Winters.

    From the super amazing Vegetarian Hot Pot and Sweet Corn Soup to the popular Tomato Soup and Manchow Soup; these are on repeat each week in our house.

    I love to make soups from every cuisine. And so we have a new set of flavors each evening. One of the best cuisine is definitely Asian. It is rich in spices, sauces and ingredients. And a popular soup from the cuisine is Ramen.

    Full of Umami flavors from miso paste and a mix of colorful vegetables, Ramen soup is super comforting. It is perfect for Vegetarians and Vegans and can be modified to include meat as well.

    Jump to:
    • What is Ramen
    • Why this recipe works
    • What is Miso
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Soups to try
    • Instant Pot Miso Ramen Soup

    What is Ramen

    A Japanese noodle soup, Ramen Soup uses soy sauce or miso as base for a distinct flavor. This soup has vegetables, tofu, proteins etc added for taste and texture. 

    Generally served as a meal, this soup is filling and full of delicious elements. Both wheat noodles or ramen noodles are the base of the soup along with a flavorful broth. 

    To make the soup vegetarian, I have used miso with vegetable broth. Together, they create an Umami base for the soup. 

    If you have tried this soup at restaurants, you would recall how flavorful it is. The same is replicated in this home-made vegetarian version of the classic.  

    A bowl full of ramen soup and topped with tofu, cilantro and scallions with a spoon on the side.

    Why this recipe works

    • This soup is Vegetarian and Vegan friendly.
    • We can make this with a handful of ingredients.
    • The soup takes only a few minutes of active time.
    • It comes together in just one pot; the instant pot.
    • This is best enjoyed fresh after preparing as we cook everything right in the pot.
    • The Ramen soup is best as a complete meal.
    • A super versatile soup, we can add or remove ingredients as per preferences.
    • It is easy to make gluten-free by picking alternates.

    What is Miso

    A fermented soy bean and salt mix with koji, Miso is an essential ingredient in Japanese recipes. It is a healthy ingredient packed with nutrients. 

    Available in different forms like white (shiromiso), red (akamiso) and mixed (awasemiso), this fermented soy bean and koji mix is popular in so many recipes. Red and white are the most popular and this recipe uses white miso.

    Generally sold as a container, I have used Hikari Organic White Miso Paste in this recipe. It is gluten-free and adds so much depth to the broth.

    Ingredients and Substitutions

    Instant Pot Ramen Soup Ingredients in small containers on a dark background.
    • Miso Paste: Miso is a fermented paste used in Japanese cooking. I like to use white miso for the recipe. It is milder than red, but red works too.
    • Vegetable Broth: I use broth, however water works too. Any broth cube mixed with water or canned broth can be used here. If you like to make your own, here is my Instant Pot Stock recipe.
    • Ramen Noodles: Thin wheat noodles are the best in this recipe. I like to use these ramen noodles. However, pick a gluten-free version if you would like to avoid gluten in the recipe.
    • Tofu: The best way to add vegetarian protein in the recipe is using tofu. Extra firm or firm tofu can be used as is or after air frying. I have used it without frying in the soup. And then I use some air fried tofu to top.
    • Aromatics: I like to use green onions, garlic and ginger to flavor the broth. They add a lot of spice and flavor to the soup.
    • Vegetables: A mix of vegetables are used in the soup. I like to add carrots, mushrooms, broccoli and bok choy to the soup. They add so much color and texture to the soup. Add more vegetables if you like. Cut the vegetables in different shapes to make the soup interesting!  
    • Sauces: Apart from these, we add a couple of sauces to the soup. This includes soy sauce, vinegar and chili sauce. Pick tamari instead of soy sauce for a gluten-free version. Besides, reduce or leave out the chili sauce for a mild version.
    • Sesame Oil: Like most Asian recipes, I like to use toasted sesame oil for the soup too. However, any regular vegetable oil works as well.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Heat sesame oil in the Instant Pot set on sauté mode. Once it is hot, add minced garlic, grated ginger and onions.

    2- Sauté for a couple of minutes. Then add mushrooms and sauté for another minute. 

    Collage steps to make Miso soup; heating aromatics with mushroom in the instant pot.

    3- Pour in the vegetable broth or water and mix everything well. 

    4- Close the lid and change the mode to pressure cook. Then let the broth cook on high for 3 minutes. Once the cooking cycle is complete, release the pressure and open the lid. 

    Collage steps to make Miso soup; adding broth and cooking everything under pressure.

    5- Add in chopped carrots, bok choy and broccoli; then change the mode to 'sauté' and let them boil for a couple of minutes. 

    6- Add in the tofu and mix well. Then boil for a few minutes till it comes to a boil.

    Collage steps to make Miso soup; adding vegetables and tofu to the cooked broth.

    7- Place the ramen cakes in the soup while it is boiling.

    8- Then add miso sauce, soy sauce, vinegar and chili sauce. Then bring the soup to a boil.

    Collage steps to make Miso soup; adding in ramen cakes and sauces to the broth and vegetables.

    9- Then mix well turn the instant pot off.

    10- Divide into two bowls and top with your favorite toppings. Scallions, red chili flakes, air fried tofu and cilantro work best for the recipe.

    Collage steps to make Miso soup; instant pot with soup and served soup in a white bowl.

    Expert Tips and Notes

    • Salt content: The miso paste and soy sauce are both high in salt. Add additional salt only if required. Taste before adding the salt.
    • Broth ingredients: The flavor of the soup comes directly from the aromatics in the broth. So sauté the aromatics till fragrant and then add the broth. Both cube based broth and broth made from scratch works for the recipe. Substitute with water but the soup is not as flavorful.
    • Miso Paste: The recipe works with any kind of miso paste. White miso is milder than red miso and it works well for those who like a milder flavor. Moreover, add the miso paste towards the end of the recipe. Overcooking the paste deteriorates its health benefits. 
    • Vegetables and tofu: Add more vegetables and protein if you like. However, if using hardy vegetables, cook them with the broth else add them after boiling. Apart from the ones listed above, cauliflower, corn, asparagus, baby corn and cabbage work well. Proteins like paneer or tofu works well. Add meats if you consume them.
    • Enjoying the soup: This soup is best straight after cooking. The noodles tend to soak up the broth and disintegrate if left for a long time. To make ahead of time, do everything till adding the noodles and store. Then add noodles and boil before serving.
    Instant Pot Ramen Soup in a bowl with a spoon on the side.

    Recipe FAQs

    What kind of noodles work for this Miso Soup?

    Any thin noodles make the perfect noodles for Ramen soup. However, I often substitute it with rice noodles, soba noodles or shirataki noodles for a healthier version. Pick gluten-free option to make the noodles gluten-free.

    What are the best vegetables for Ramen soup?

    Any mix of vegetables are the best for this ramen soup. To use hardy vegetables cook them with the broth and add the soft vegetables after cooking the broth. I like to add peas, baby corn, mushrooms, sweet corn, bamboo shoot, broccoli, carrots and spinach.

    Is Miso gluten-free?

    Miso may or may not be gluten-free. The ones fermented with soy beans are gluten-free. However, the ones fermented with wheat or barley are not gluten-free. So check the ingredients before buying.

    I do not like mushrooms. Can I still make the soup?

    Yes certainly. Mushrooms add a natural umami flavor to the soup. One option is to add them while cooking to get the flavor and then discard before serving. Or skip them completely and add other vegetables.

    More Soups to try

    • A mix of spicy Hot Pot broth with broccoli, tofu, noodles in a bowl with chopsticks.
      Instant Pot Vegetarian Hot Pot
    • Instant Pot Tom Yum Soup
    • Burmese Samosa Soup
    • Serving manchow soup with noodles and cilantro on top with a spoon on the side.
      Instant Pot Manchow Soup

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Instant Pot Miso Ramen Soup

    Smruti
    Umami packed Miso Ramen soup bowls are PERFECT for dinner.
    A complete meal by itself, enjoy these with your choice of add-ins. Perfect comfort food in under 30 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Soup
    Cuisine Asian
    Servings 3
    Calories 458 kcal

    Ingredients
      

    • 7 oz Firm Tofu (pressed and cut into cubes)
    • ½ cup Broccoli (cut into florets)
    • ½ cup Carrots (cut into slices)
    • 6-7 Mushrooms (cut into half)
    • 8-10 Bok Choy
    • 2-3 Green onion (cut into pieces)
    • 1 inch Ginger (grated)
    • 3 cloves Garlic (minced)
    • 2 cakes Ramen Noodles
    • 2½ cups Vegetable Broth
    • 2 tablespoon Miso Paste
    • ¼ teaspoon Red Chili Sauce
    • ½ teaspoon Soy Sauce
    • 1 tablespoon Sesame Oil

    Toppings

    • 2-3 stalks Green Onion
    • 2-3 stalks cilantro

    Instructions
     

    • Heat sesame oil in the Instant Pot set on sauté mode.
      1 tablespoon Sesame Oil
    • Once it is hot, add the aromatics. Sauté for a couple of minutes.
      1 inch Ginger, 3 cloves Garlic, 2-3 Green onion
    • Add mushrooms and sauté for a minute.
      6-7 Mushrooms
    • Pour in the vegetable broth or water. Mix well.
      2½ cups Vegetable Broth
    • Close the lid and change the mode to pressure cook. Let the broth cook on high for 3 minutes.
    • Once the cooking cycle is complete, release the pressure and open the lid.
    • Add in the vegetables and let them boil for a couple of minutes.
      ½ cup Broccoli, ½ cup Carrots, 8-10 Bok Choy
    • Add in the tofu and mix well.
      7 oz Firm Tofu
    • Place the ramen cakes in the soup.
      2 cakes Ramen Noodles
    • Add in the sauces and mix well.
      2 tablespoon Miso Paste, ½ teaspoon Soy Sauce, ¼ teaspoon Red Chili Sauce
    • Turn off the instant pot. Serve the soup topped with some green onions and cilantro.
      2-3 stalks Green Onion, 2-3 stalks cilantro

    Video

    Notes

    • Salt content: The miso paste and soy sauce are both high in salt. Add additional salt only if required. Taste before adding the salt
    • Broth ingredients: The flavor of the soup comes directly from the aromatics in the broth. So sauté the aromatics till fragrant and then add the broth. Both cube based broth and broth made from scratch works for the recipe. Substitute with water but the soup is not as flavorful.
    • Miso Paste: The recipe works with any kind of miso paste. White miso is milder than red miso and it works well for those who like a milder flavor. Moreover, add the miso paste towards the end of the recipe. Overcooking the paste deteriorates its health benefits. 
    • Vegetables and tofu: Add more vegetables and protein if you like. However, if using hardy vegetables, cook them with the broth else add them after boiling. Apart from the ones listed above, cauliflower, corn, asparagus, baby corn and cabbage work well. Proteins like paneer or tofu works well. Add meats if you consume them.
    • Enjoying the soup: This soup is best straight after cooking. The noodles tend to soak up the broth and disintegrate if left for a long time. To make ahead of time, do everything till adding the noodles and store. Then add noodles and boil before serving.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 458kcalCarbohydrates: 63gProtein: 44gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 2768mgPotassium: 5984mgFiber: 25gSugar: 32gVitamin A: 104371IUVitamin C: 1028mgCalcium: 2474mgIron: 20mg
    Tried this recipe?Let us know how it was!

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