Pressure Cooker Miso Chicken Ramen With Bok Choy

By Sarah DiGregorio

Pressure Cooker Miso Chicken Ramen With Bok Choy
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 15 minutes
Rating
4(1,179)
Comments
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The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving. 

Find the slow-cooker version of the recipe here.

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Ingredients

Yield:4 or 5 servings
  • 3to 3½ pounds bone-in, skin-on chicken thighs or 2 pounds boneless, skinless chicken thighs
  • ½heaping cup sweet white or yellow miso, plus more to taste
  • 2scallions, trimmed and halved, plus more for serving
  • 4dried shiitake mushrooms, halved (optional)
  • 3garlic cloves, smashed
  • 6cups low-sodium chicken broth or water
  • 1pound baby bok choy, cored and roughly chopped
  • 2tablespoons tamari or soy sauce, plus more to taste
  • 2tablespoons mirin, plus more to taste
  • 12 to 16ounces fresh or dried ramen, cooked and drained
  • Soft-boiled eggs, sesame seeds and toasted nori sheets, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

861 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 79 grams protein; 3242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the chicken thighs in a 6- to 8-quart pressure cooker and crumble the miso on top. Add the scallions, mushrooms (if using), garlic and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.

  2. Step 2

    Remove the scallions with tongs or a slotted spoon. (If they are overcooked, discard them. If they are not, chop them and add them back to the soup.) Using tongs or a slotted spoon, transfer the bone-in chicken to a bowl to cool. (If using boneless chicken thighs, you can shred them directly in the pot.)

  3. Step 3

    Stir the bok choy, tamari and mirin into the pot. Using the sauté function, cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. Remove the meat from the chicken bones, shred it and add it back to the pot.

  4. Step 4

    Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.

  5. Step 5

    Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved soft-boiled egg, sesame seeds and a piece of nori.

Ratings

4 out of 5
1,179 user ratings
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Comments

Charles

Cooking miso destroys its health benefits. I love using my Instant Pot, but I'd never subject miso to the high heat and pressure. It might still taste good, but I don't think miso should be cooked. I add it after the boiling stops when I make miso soup. The recipe sounds great, but I might have to modify it a tad.

ATL home cook

I agree with others and appreciated the suggestions. I sautéed garlic and 4 ginger rounds then browned the chicken, before adding no sodium broth, dried shiitakes and scallions. I also waited until the end to add the miso and cut it to 1/4 cup. I added fresh shiitakes and just the amount of snow peas and baby bok choy that we were going to eat that night so we could add fresh for the leftovers. I used 1Tbsp of dark soy and 1 Tbsp chili oil in addition to mirin for enhanced flavor. A huge hit!

Linda

This was very delicious and easy. I had to use red miso and fresh shiitakes instead of dried but it was still slurpy and yummy. Reconciled me with my instant pot after the last thing I made didn’t turn out great. Definitely try this.

JD

This was really good. - About a pound of chicken thighs. - Browned with ginger and garlic - Around 3 cups of broth, and a little more at the end because I wanted more liquid - A few fresh chopped mushrooms, and broccoli - Added miso at end. Probably around 2 TB - Poured over basil/cilantro/jalepeno/raw tofu - Served with perfectly cooked egg (7 min simmer) Honestly so proud of us. Recipe comment teamwork rules.

Delicious with a couple tweaks

I followed much of the guidance from the comments including browning the bone-in skin-on thighs with garlic and ginger first, then adding the broth sans miso. I added Napa Cabbage in addition to the bok choy and fresh shiitake mushrooms to cook on Sauté. Then added miso and a bit of additional soy to finish. With serving, added furikake with a bit of additional soy sauce and chili crisp with some extra chili oil along with some sriracha. It was good before the last additions but once I added the last additions it was SOOOOO Good!

Jake

Made this the other night, overall it's pretty tasty! I used a little more than 2 pounds of skinless thighs and brought the cooking time down to 13 minutes (25 minutes for thighs feels excessive). Honestly you could probably get away with 10 minutes of cook time, the thighs were just a smidge overcooked but it wasn't a huge deal. There is a lot of miso here, and the broth tastes as such. It isn't a bad thing, but you could probably get away with 1/3 cup if you don't want it super miso-y.

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