Easy Instant Pot Miso Ramen packed with intense umami flavor!
Print recipe: bit.ly/IPmisoramen
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Get the Instant Pot here: amzn.to/2xgKLLa
Japanese hot pot skimmer that I used in the video: amzn.to/2ii1NUi
Shoyu ramen noodle soup and tare sauce recipe:
bit.ly/shoyuramen
A while ago, Andy did a ramen cooking class with this miso ramen recipe. By looking at the whole cooking process, I still didn't attempt to make it by myself because it takes so long simmering the broth using a regular pot. As a busy mom, I love to use my favorite Instant Pot to cook EVERYTHING.
So I converted Andy's recipe into an Instant Pot version, from typical 6 hours to 1.5 hours. The final result is so close and almost identical. I have to admit, my version is better because it's faster and I use two types of miso instead of one. The broth is hearty and ridiculously rich, full of umami flavor. For making the video, I've eaten it a few times in a roll and still didn't get tired of it. It tastes SO GOOD!
If you make this recipe, please share a photo of your creations and use hashtag #iceorrice on Instagram and Facebook! We'd love to see them. Thank you for watching!
Ingredients
stewing chicken
1/2 inch ginger sliced
1 leek
1 large sweet onion quartered
1 head garlic crushed
8 dried shiitake mushroom or fresh shiitake mushroom
1/2 cup bonito flakes
1 sheet kombu
1 tbsp sesame paste or crushed sesame seeds OPTIONAL
1/2 cup white miso
1/4 cup red miso (adjust the amount to your taste)
3 quarts water
salt or shoyu to taste
Feel free to add tobanjan (chili paste) for a spicy flavor
2 авг 2017
