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Home » Soups » Instant Pot Chicken Miso Ramen

Instant Pot Chicken Miso Ramen

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July 31, 2020 By Sara Leave a Comment

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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!

Instant Pot Chicken Miso Ramen

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. 🙂

Package of Lotus Foods gluten free Ramen

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.

Instant Pot Chicken Miso Ramen

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.

closeup of Instant Pot Chicken Miso Ramen

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!

chopsticks digging into the ramen

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!

chopsticks and spoon in ramen

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
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Instant Pot Chicken Miso Ramen

Print Recipe
Print Recipe

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!

  • Author: Sara
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Soup
  • Cuisine: Japanese

Ingredients

Scale
  • 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

  1. Prepare Eggs first
  2. Bring a saucepan of water to a low boil over medium/high heat
  3. Using a slotted spoon, carefully lower eggs into water one at a time
  4. Cook 6 minutes
  5. Drain water and cover the Eggs with ice
  6. 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.
  7. Turn your Instant Pot to sauté mode
  8. Add Coconut Oil
  9. When Oil is hot add Ginger, Garlic, Shallots, and the thick white stems from the Green Onions
  10. Sauté 1-2 minutes until fragrant
  11. Add Chicken and cook 5-6 minutes or until no longer pink
  12. Stir in Mirin and Miso
  13. Add Chicken Broth, Dried Porcini Mushrooms, and Kombu
  14. Place the lid on the Instant Pot in the closed postion
  15. Set Instant Pot to High Pressure for 10 minutes, then do a quick release
  16. While the Instant Pot is heating up prepare the Ramen noodles
  17. Cook Ramen as directed on package, drain and rinse with cold water and set aside
  18. After the quick release of the Instant Pot, remove lid
  19. Remove Kombu, slice into small pieces and return to pot
  20. Set Instant Pot setting to sauté
  21. Add in Bok Choy, Shiitake Mushrooms, Green Onions, and Bamboo Shoots
  22. Cook 2-3 minutes or until Bok Choy and Shiitake have softened
  23. Place Ramen noodles in each bowl
  24. Ladle the soup on top of the Ramen
  25. Add the sliced Eggs
  26. Top with pieces of Nori and Black Sesame Seeds
  27. If you want more spice add in a dash of Chili Oil
  28. Enjoy!

Notes

It takes roughly 10 minutes for the Instant Pot to build up pressure before the cooking timer starts.

Keywords: Instant Pot Chicken Miso Ramen, miso, ramen, soup

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Filed Under: Gluten free, Main Course, Most Popular Recipes, Soups Tagged With: gluten free, gluten free recipes, instant pot, Instant Pot Chicken Miso Ramen, Japanese, miso, ramen, soup, tastefulventure

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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