Instant Pot Miso Ramen Recipe – FOOD is Four Letter Word (2024)

FAQs

What is the name of the miso based ramen? ›

9) Sapporo Ramen

A miso soybean base sets the scene along with the tonkotsu pork bone broth and the golden curly noodles.

Ramen noodles, also called soba (not to be confused with buckwheat soba noodles), are made from wheat flour, egg, salt, and kansui mineral water. And it's this alkaline mineral water that gives ramen noodles their unique chewiness, flavor, and color.

Until the 1950s, ramen was most commonly called Shina soba, but today Chūka soba or just ramen (ラーメン) are more common, as the word 支那 (Shina, meaning 'China') has acquired a pejorative connotation through its association with Japanese imperialism.

Miso ramen is a Japanese noodle soup. It is called Miso Ramen because its broth is made from miso along with chicken stock, vegetables, and ground pork. This kind of ramen soup is thick and rich. The noodles should be fresh and are best when springy, chewy, and yellow.

Miso Ramen (me-so)

If Miso is used, it is immediately obvious as the soup will be cloudy or even opaque. Shio or Shoyu flavored soups merely accent the flavor of the underlying broth, while miso leaves a fuller complex taste in the mouth since it also has a strong taste of its own.

But the main way ramen is categorized is by its primary flavor, which comes from how its broth is made. There are four general classes of ramen: shoyu, tonkotsu, miso, and shio.

Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil.

Your Instant Pot is a multi-cooker which means you can make just about anything in it. That includes Ramen noodles. If you are just making a simple package of Ramen, you can use the sauté function to cook it as you would on the stove top.

First, bring the water to boil in a pot, and then add the noodles. Once the noodles soften, bring the water temperature down to low heat and add the seasoning packet for flavor. After the noodles cool down, transfer them to a bowl, and enjoy!

How does instant ramen cook so fast? ›

Because instant ramen has to cook swiftly when the hot water is poured over it, the noodles are designed with plenty of space within each strand. "The internal structure of the instant noodle is porous," Sasaki says, so that water can rush in and saturate it quickly.

There are many examples of shoyu tonkotsu ramen or miso tonkotsu ramen out there, but this also means that your ramen will be pork-based and super-rich. On the other hand, miso ramen is an actual flavor which means you can choose to flavor any of your ramen styles with a touch of delicious fermented soybean paste.

salty soup flavored with miso and has hearty noodles. Santouka's version features a rich miso broth, perfectly timed noodles, and two pieces of pork.

For one, ramen is made with wheat noodles while miso soup is made with rice noodles. Ramen also has a stronger flavour due to the addition of meat and vegetables, while miso soup is more delicate. Finally, ramen is typically served in a broth, while miso soup is more like a soup or stew.

Broth: Tonkotsu ramen has a rich and creamy broth made from simmering pork bones for many hours, while miso ramen has a broth made from miso paste and other ingredients like chicken, fish, or vegetables. Miso broth has a more savory and umami taste, while tonkotsu broth is thicker and creamier.

While tonkotsu is a style of ramen, miso is a flavor, and it can be applied to all the other styles. You can find tons of varieties, like chicken miso ramen or tsukumen dipping miso ramen, or even tonkotsu miso ramen if you're trying to put yourself in a flavor coma.

Pork bone broth with miso paste topped with pork chashu, flavored egg, green onions, bean sprouts, wood ear mushrooms, wakame and sesame seeds.

A: Each type of ramen has its own distinct flavor profile. Shio ramen is salty, Tonkotsu ramen is rich and creamy, Miso ramen has a savory and slightly sweet taste from the miso paste, and Shoyu ramen has a savory and slightly salty flavor from the soy sauce used in the broth.