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Instant Pot miso ramen

Instant Pot Miso Ramen (Homemade Chicken Stock)

This Instant Pot Miso Ramen is the perfect way to enjoy an authentic Japanese meal from the comforts of your own home, with homemade chicken stock, ramen, shredded chicken, green onion, and a ramen egg.

Note: Made in a 6-qt Instant Pot

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Japanese
Servings 2 Servings
Calories 383 kcal

Equipment

Ingredients
 

For the broth:

  • 1 Chicken carcass some meat left on
  • 1 onion halved
  • 4 cloves garlic chopped
  • 1 inch ginger cut into slices
  • 6 cups (1 l) water
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) white vinegar

For the soft boiled eggs:

  • 2 eggs
  • 3 tablespoons (44 ml) soy sauce

For the ramen:

  • 1/2 tablespoon (7 ml) cooking oil
  • 6 ounces (170 g) thinly sliced shiitake mushrooms
  • 1/2 cup (118 g) shallots minced
  • 4 cloves garlic minced
  • 1 tablespoon (7 g) ginger grated
  • 3 tablespoons (51 g) white miso paste
  • 2 tablespoons (30 ml) lower-sodium soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoons (15 ml) chili oil
  • For garnish: soft boiled eggs green onions, toasted sesame seeds, toasted seaweed

Instructions
 

  • Place the chicken carcass, onion, garlic, and ginger in the Instant Pot with 6 cups water.
  • Close and lock the lid. Set the vent to sealing. Pressure cook on high for 1 hour.
  • Meanwhile, bring a pot of water to a boil. Carefully lower the eggs into the water. Cook at a low boil for 7 minutes. Transfer the eggs to an ice water bath. Once cooled, peel them and set them in a bowl of soy sauce. Occasionally roll the egg around in the soy sauce to marinate all sides. Refrigerate until ready to serve.
  • When the pressure cook time is up, do a 15-minute pressure release then release remaining pressure. Remove the solids from the stock with a slotted spoon. Strain the broth through a fine mesh sieve. Pull any chicken off the bone. Set the broth and chicken aside.
  • Turn on saute mode on the Instant Pot. Add oil to the pot. When hot, add with mushrooms and saute for 3 minutes. Add the shallots, garlic, and ginger. Saute 2 more minutes.
  • Stir in miso paste, soy sauce, rice vinegar, and chili oil.
  • Add the chicken broth to the pot. Turn the pot to Keep Warm. Set the lid on for 20 minutes.
  • With 5 minutes remaining, add the noodles and the chicken meat. Put the lid back on for 5 minutes.
  • Ladle the ramen into bowls. Slice the soft boiled egg in half and add it to the bowl. Top with other desired garnishes.

Notes

  • The broth and soft-boiled eggs can be prepared in advance and refrigerated until ready to use. This makes assembling the ramen quick and easy for busy weeknights.
  • Be mindful not to overcook the soft-boiled eggs to ensure a creamy yolk consistency. Seven minutes of boiling typically yields the perfect soft-boiled egg, but adjust the cooking time based on personal preference.
  • Ramen is best enjoyed fresh and hot. Serve immediately after assembling to prevent noodles from becoming soggy and toppings from losing their crunch.
  • If you want an easier version, use pre-made chicken stock.

Nutrition

Calories: 383kcalCarbohydrates: 43gProtein: 19gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 164mgSodium: 3787mgPotassium: 861mgFiber: 7gSugar: 16gVitamin A: 264IUVitamin C: 13mgCalcium: 133mgIron: 4mg
Keyword Chicken
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