I am in love with Japanese food and have wanted an awesome ramen recipe in my repertoire for the longest time! Usually i’m all about authenticity, but legit Japanese ramen recipes involve the kind of time and ingredients that are a bit intense and hard for me to find right now. Instead I created a version with common ingredients found in your local grocery store (minus the miso than you can order on Amazon, or pick up at your local Asian market). This recipe is one of my quickest and easiest yet– taking just 8 minutes in the Instant pot! But it has such a depth of flavor, it tastes like it has been cooking all day. It’s a versatile recipe that can be topped with spinach, corn, jalapeños, bamboo or many other healthy things, just don’t forget that soft boiled egg on top, which is one of the best parts! Enjoy guys, and let me know what you think, because i’m pretty excited about this one! 🙂 

Instant Pot Miso Ramen

Serves: 8
Prep Time: 10 Mins

Ingredients

{Instant Pot Ingredients}

• 1 Tbsp sesame oil
• 1 Onion, diced 
• 4 tsp lazy garlic
• 1” piece fresh ginger, peeled and sliced
• 3 Qts/12 cups water water 
• 12 tsp (herb ox) chicken Bouillon 
• Handful Shiitake Mushrooms
• 1.5 lbs Chicken thighs
• 6 Tbsp white miso

 

• 18oz Japanese Noodles. 
• Fresh Spinach
• 8 soft boiled eggs 
• 2 Jalapeños
• 1 Bunch Green onions, sliced  
  

Instructions

Add all Instant Pot ingredients to the Instant pot. Lock the lid, and cook for 8 mins on high pressure. When the timer goes off, Instant-release the pressure. 

Stir in the ramen noodles, and let sit for a couple of minutes until softened. Stir in the spinach and let wilt. 

Spoon the noodles, chicken, mushrooms, spinach and broth into individual bowls. Top with jalapeños, sliced green onion, and a soft-boiled egg, sliced in half.

Notes

<3 Sarah xoxo