Instant Pot Miso Ramen Soup

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5 from 1 vote

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 Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings:

Calories: 458kcal

Author: Smruti

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