This Instant Pot Chicken Miso Ramen is super easy to make. This was my first attempt at making homemade Ramen and honestly I think it tastes better than anything I’ve had in a Ramen shop. And best of all… it’s gluten free!
A few weeks ago Lotus Foods sent me a package with a bunch of different products of theirs to try. I was super excited to try their Ramen!
I actually didn’t know gluten free Ramen existed. But all of their Ramen is made from rice and it’s Organic which I found really cool.
This is definitely a big step up from the cheap Ramen packets I used to eat as a kid.
It was much easier to make than I thought it would be too. So let’s get into making this Instant Pot Chicken Miso Ramen Soup!
Start by preparing the eggs first. I like my eggs jammy in Ramen, so I only cooked it for 6 minutes. If you like your eggs more done then just boil a little longer. (Full recipe below)
Once your eggs are cooked, transfer them to an ice bath and let them sit while you prepare the rest. You could even make them a day ahead of time if you wanted.
Turn your Instant Pot to sauté mode and add Coconut Oil. When the Oil is hot add Ginger, Garlic, Shallots, and the thick white stems from the Green Onions. Sauté 1-2 minutes until fragrant.
Add Chicken and cook 5-6 minutes or until no longer pink. Stir in Mirin and Miso. Add Chicken Broth, Dried Porcini Mushrooms, and Kombu.
Place the lid on the Instant Pot in the closed postion. Set Instant Pot to High Pressure for 10 minutes, then do a quick release.
While the Instant Pot is heating up prepare the Ramen noodles.
Cook Ramen as directed on package, drain and rinse with cold water and set aside. After the quick release of the Instant Pot, remove lid.
Remove Kombu, slice into small pieces and return to pot.
Set Instant Pot setting to sauté. Add in Bok Choy, Shiitake Mushrooms, Green Onions, and Bamboo Shoots. Cook 2-3 minutes or until Bok Choy and Shiitake have softened.
Place Ramen noodles in each bowl. Ladle the soup on top of the Ramen. Add the sliced Eggs. Top with pieces of Nori and Black Sesame Seeds. If you want more spice add in a dash of Chili Oil!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
More Instant Pot Recipes:
- Instant Pot Egg Roll in a Bowl
- Instant Pot Crispy Carnitas
- Instant Pot Lentil and Black Bean Chili
- Instant Pot Beef Barbacoa Bowls
- Instant Pot Chicken Fajita Soup
- Instant Pot Turkey Breast
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
- Instant Pot Mashed Potatoes
Instant Pot Chicken Miso Ramen
Ingredients
- 2 Tbs Coconut Oil
- 1 Tbs Mirin I used gluten free
- 6 cups Chicken Broth
- 1 thumb of Ginger peeled and finely chopped
- 4 cloves of Garlic finely chopped
- 2 Shallots chopped
- 1 bunch Green Onions chopped separate the thick white stems from the thinner green tops
- 1 1/2 pounds boneless skinless Chicken Thighs chopped into small bite size pieces
- 1 oz Dried Porcini Mushrooms
- 2 sheets of Kombu around 8 inches
- 1/2 cup Miso paste you can use any color
- 5 oz sliced Shiitake Mushrooms
- 1 head of Bok Choy chopped stems removed
- 1/2 cup Bamboo Shoots
- 10 oz package of Lotus Foods gluten free Ramen noodles
- 4 Eggs
- Optional toppings: Nori Sheets Black Sesame Seeds, Chili oil
Instructions
- Prepare Eggs first
- Bring a saucepan of water to a low boil over medium/high heat
- Using a slotted spoon, carefully lower eggs into water one at a time
- Cook 6 minutes
- Drain water and cover the Eggs with ice
- You can leave the Eggs in the ice bath until the Ramen has finished cooking. Then peel the Eggs, slice in half and place the halves in each bowl of Ramen.
- Turn your Instant Pot to sauté mode
- Add Coconut Oil
- When Oil is hot add Ginger, Garlic, Shallots, and the thick white stems from the Green Onions
- Sauté 1-2 minutes until fragrant
- Add Chicken and cook 5-6 minutes or until no longer pink
- Stir in Mirin and Miso
- Add Chicken Broth, Dried Porcini Mushrooms, and Kombu
- Place the lid on the Instant Pot in the closed postion
- Set Instant Pot to High Pressure for 10 minutes, then do a quick release
- While the Instant Pot is heating up prepare the Ramen noodles
- Cook Ramen as directed on package, drain and rinse with cold water and set aside
- After the quick release of the Instant Pot, remove lid
- Remove Kombu, slice into small pieces and return to pot
- Set Instant Pot setting to sauté
- Add in Bok Choy, Shiitake Mushrooms, Green Onions, and Bamboo Shoots
- Cook 2-3 minutes or until Bok Choy and Shiitake have softened
- Place Ramen noodles in each bowl
- Ladle the soup on top of the Ramen
- Add the sliced Eggs
- Top with pieces of Nori and Black Sesame Seeds
- If you want more spice add in a dash of Chili Oil
- Enjoy!
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