Spicy Miso Ramen

Our IP Version of P. F. CHANG’S CHINA BISTRO’S Spicy Miso Ramen with Shrimp and Bean Sprouts. This copycat from the popular chain is actually a cheat recipe for ramen. It’s not made with a complicated broth made from bones and spice but instead with miso paste and soy sauce for lots of flavor depth and an easier preparation.

The chain serves this dish with pork, chicken, or shrimp. We went with shrimp in our copycat for a cleaner, brighter flavor, better to balance the broth in the pot. You can use any sort of miso paste you like, but red will get you closest to the original. It has a deep, complex, fermented flavor that can’t be otherwise replicated.

For pitch- perfect aesthetics, the carrot should be julienned, which you can often find pre- made in the produce section these days. If you can’t, cut the carrot lengthwise into long, thin strips, then lay these flat on a cutting board and slice them lengthwise into long, thin pieces which you can then cut widthwise into smaller matchsticks.

Finally, two additions you can try. At some restaurants, they drizzle red chile oil over the servings as a garnish. And they give you the option to add a fried egg to the bowl. You might want to do the same at home.

Cuisine

Asian

Course

Lunch, Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 2 servings in bowls, asian, Bruce Weinstein and Mark Scarbrough, contributed, cook 25 min, easy, fresh bean sprouts, instant pot ramen, instant pot ramen recipe, large carrot, lunch, main course, medium garlic cloves, medium scallions, medium shiitake mushrooms, medium shrimp, minced peeled fresh ginger, miso paste, prep 5 min, pressure cook, soup, soy sauce, thick red chile paste, toasted sesame oil, two 4-ounce (1/4 lb) packages (or squares) of raw dried ramen, unseasoned rice vinegar, vegetable broth

Prep Time

5 min

Cook Time

25 min

Servings

2 servings in bowls

Ingredients

3 cups vegetable broth
2 tbsp miso paste
2 tbsp soy sauce
Up to 1 tbsp thick red chile paste
1 tbsp minced peeled fresh ginger
3 medium garlic cloves
2 tsp toasted sesame oil
1 tsp unseasoned rice vinegar
4 ounces medium shrimp
Two 4-ounce (1/4 lb) packages (or squares) of raw dried ramen
1 large carrot
6 medium shiitake mushrooms
2 medium scallions
1 1/2 oz fresh bean sprouts

Instructions

Pour the broth into the insert set in a 5- or 6-quart Instant Pot. Stir in the miso paste, soy sauce, red chile paste, ginger, garlic, sesame oil, and rice vinegar until the miso paste dissolves. Add the shrimp, stir well, and lock the lid onto the pot.
Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use a slotted spoon to transfer the shrimp to a nearby bowl.
Set the ramen squares in the liquid, submerging them as much as you can and stacking them only as necessary. Lay the carrot and shiitake strips on top of the noodles. Lock the lid back onto the pot.
Set pot for PRESSURE COOK/MANUAL on High Pressure with the pressure valve closed. Set the time for 1 minute with the Keep Warm setting OFF. Press START.
When the pot has finished cooking a second time, again use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the pot. Use a fork to break up the noodles and stir them into the soup. Divide the soup between two large serving bowls. Divide the shrimp between the bowls and top each bowl with half the scallions and half the bean sprouts.

Notes

Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts (thereby making one serving).
• For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent or you can even double them.

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