Instant Pot Miso Ramen Soup

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! 

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Fall calls for delicious soups that are easy to make. This Miso Ramen is definitely on our list each week.

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

What is Ramen Soup?

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. 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 the meal is. The same is replicated in this home made veggie version of the classic.  

This Miso Ramen Soup

• is Vegetarian and Vegan friendly
• comes together in just one pot
• is best enjoyed fresh after preparing. This recipe does not work well for meal prep.
• is a great weeknight meal

This soup os made in the Instant Pot. While the same recipe can be made using a pan, I like to use the Instant Pot as it is hands free and I can even schedule the broth to cook and simmer if I am away from the kitchen. 

Once the broth is ready, all you need to do is add in the vegetables, tofu and ramen noodles. The recipe comes together quickly and is super versatile. 

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 full of 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 to make this soup

The soup requires a handful of ingredients. Sauces like soy and chili are used in the recipe. Apart from that here is what you need: 

Miso Paste: A key ingredient in the broth, Miso is a fermented paste used in Japanese cooking. 

Vegetable Broth: As it is a soup recipe, we need some liquid. I like to use broth but water works too. Any broth cube mixed with water or canned broth can be used here. 

Ramen Noodles: Thin wheat noodles are the best in this recipe. I like to use these noodles. They have just three ingredients and work well for all kind of ramen soups. 

Tofu: The best way to add 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 so that it absorbs all the broth and becomes very flavorful.

Aromatics: Green onions, garlic and ginger are used here. They add a lot of spice and flavor to the soup. They are great with all the vegetables used in the recipe. 

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.

Cut the vegetables in different shapes to make the soup interesting! Add some more vegetables if you like. 

Step by Step Instructions to make

1- Heat sesame oil in the Instant Pot set on sauté mode. 

2- Once it is hot, add minced garlic, grated ginger and onions. Sauté for a couple of minutes. 

3- Add mushrooms and sauté for a minute. 

4- Pour in the vegetable broth or water. Mix well. 

5- Close the lid and change the mode to pressure cook. Let the broth cook on high for 3 minutes. 

6- Once the cooking cycle is complete, release the pressure and open the lid. 

7- Add in carrots, bok choy and broccoli. Let them boil for a couple of minutes. 

8- Add in the tofu and mix well. 

9- Place the ramen cakes in the soup. 

10- Add in miso paste, soy sauce and chili sauce. Mix well. 

11- Turn off the instant pot. Serve the soup topped with some green onions and cilantro. 

Tips and Notes

• The miso paste and soy sauce are both high in salt. Add additional salt only if required.
• Add the miso paste towards the end of the recipe. Cooking the paste deteriorates its health benefits. 
• Add more vegetables and protein if you like. If using hardy vegetables, cook them with the broth else add them after boiling.
• This soup is enjoyed best straight after cooking. The noodles tend to soak up the broth and disintegrate if left for a long time.

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Author: Smruti

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More Soups to try

 

Instant Pot Miso Ramen Soup

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!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

 

Ingredients

 

• Firm Tofu 7 oz, pressed and cut into cubes
• Broccoli ½ cup, cut into florets
• Carrots ½ cup, cut into slices
• Mushrooms 6-7, cut into half
• Bok Choy 8-10 leaves
• Green onion 2-3 stalk, cut into pieces
• Ginger 1 inch piece, grated
• Garlic 3 cloves, minced 
• Ramen Noodles 2 cakes
• Vegetable Broth 2 cups
• Water 1 ½ cup
• Miso Paste 2 tbsp
• Red Chili Sauce ¼ tsp
• Soy Sauce ½ tsp
• Sesame Oil 1 tbsp
• Green Onion and cilantro to top

 

Instructions

 

1. Heat sesame oil in the Instant Pot set on sauté mode.
2. Once it is hot, add minced garlic, grated ginger and onions. Sauté for a couple of minutes.
3. Add mushrooms and sauté for a minute.
4. Pour in the vegetable broth or water. Mix well.
5. Close the lid and change the mode to pressure cook. Let the broth cook on high for 3 minutes.
6. Once the cooking cycle is complete, release the pressure and open the lid.
7. Add in carrots, bok choy and broccoli. Let them boil for a couple of minutes.
8. Add in the tofu and mix well.
9. Place the ramen cakes in the soup.
10. Add in miso paste, soy sauce and chili sauce. Mix well.
11. Turn off the instant pot. Serve the soup topped with some green onions and cilantro.

 

Notes:

 

• The miso paste and soy sauce are both high in salt. Add additional salt only if required.
• Add the miso paste towards the end of the recipe. Cooking the paste deteriorates its health benefits. 
• Add more vegetables and protein if you like. If using hardy vegetables, cook them with the broth else add them after boiling.
• This soup is enjoyed best straight after cooking. The noodles tend to soak up the broth and disintegrate if left for a long time.