Spicy Miso Ramen

By: Bruce Weinstein & Mark Scarbrough

Spicy Miso Ramen
cuisine icon Cuisine
Asian
cuisine icon Course
Lunch, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Other Pots ","• \tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts (thereby making one serving). ","• \tFor an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent. ","• \tFor a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent or you can even double them."]
cuisine icon Keywords
15-30 min, 2 servings in bowls, asian, 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 icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon 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.
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