Pressure Cooker Ramen Noodle Soup
- 1 tablespoon olive oil
- 1 (1 inch) piece fresh ginger, thinly sliced
- 2 tablespoons minced garlic
- 6 cups vegetable stock
- 2 tablespoons low-sodium soy sauce or coconut aminos
- ¼ cup rice vinegar
- 1 tablespoon chili paste
- 1 cup sliced mushrooms
- 10 ounces ramen noodles
- optional additions: shredded carrot, chopped green onion, sliced chile pepper, and chopped fresh cilantro
For best results, we recommend using:
- Heat oil in the pot of a pressure cooker set to Sauté. Cook and stir ginger and garlic in hot oil until softened, about 2 minutes.
- Pour vegetable stock into the pot; add soy sauce, rice vinegar, and chile paste; add ramen noodles and press into the stock to assure they are covered in liquid.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 1 minute on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Stir the soup and divide into bowls; add chosen optional toppings as desired.
Get creative with your ramen toppings! Some suggestions include tofu, baby bok choy, bean sprouts, and cabbage.
What others are saying
Jenny J says:
I cooked Mongolian beef meatballs separately in a skillet and added them to this ramen. The noodles came out perfect. My husband was afraid they would be complete mush, but they didn't!
Sarah Gray says:
This recipe is amazing with tofu! I also added cabbage and bean sprouts. I'm loving the use of low sodium broth too. It's a perfect recipe when you're craving a quick and healthy ramen.
Alex Cabral says:
This ramen soup is so delicious, and the broth is very soothing! I've made this a couple times, that's how much I love it. The first time I pressure cooked it for 1 minute, but accidentally left in the pot on "Keep Warm" for a few minutes so the noodles were softer than I like. But the other times I made it, I released the pressure immediately and the noodles were perfect.
Katie Hason says:
These ramen noodles give me life! The broth was really delicious, not salty at all. I added a ton of vegetables to mine and also a soft boiled egg. It was amazing!
Laura Griffin says:
I've always loved ramen noodles, especially in college. But this version is "grown up". I had trouble finding white miso paste at my local grocery store, so opted not to use it. The soy sauce and vegetable stock together still gave it great flavor. The peppers, mushrooms, and onions were my favorite part. It's healthy food but also comfort food, I love that.