15 Minute Miso Coconut Chicken Ramen
Try this 15 Minute Miso Coconut Chicken Ramen recipe, or contribute your own.
Try this 15 Minute Miso Coconut Chicken Ramen recipe, or contribute your own.
- Carbohydrate 8.2606 g
- Cholesterol 0 mg
- Fat 1.0594 g
- Fiber 2.49900007724762 g
- Protein 3.1364 g
- Saturated Fat 0.18383 g
- Serving Size 1 1 Serving (87g)
- Sodium 819.93 mg
- Sugar 5.76159992275238 g
- Trans Fat 0.15993 g
- Calories 50 calories
Step-by-step
- In the Instant Pot insert, add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken thighs, and mushrooms. Cook on high pressure for 5 minutes.
- While the Instant Pot is doing it's thing, thinly slice the green onions and wash your greens. Cook and drain your noodles and greens and divide them between two deep bowls.
- When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
- Taste the soup and adjust the seasoning with miso paste and salt if needed, then divide evenly between the two bowls.
- Finish with the greens and green onions and enjoy!
Traditional Japanese ramen relies on hours of simmering pork or chicken bones to build a rich, opaque broth, but this quick variation achieves a similarly creamy mouthfeel by utilizing full-fat coconut milk and concentrated miso paste instead. Adjusting quantities for different group sizes requires specific volume management to prevent dilution of the aromatics.
- Scaling upward requires doubling aromatics like garlic and ginger at a strict one-to-one ratio, but reduce the added salt by twenty percent because high-sodium broths concentrate heavily under pressure.
- Halving the recipe for a single portion still requires at least one full cup of liquid total so the pressure cooker maintains adequate steam or the stovetop pot does not boil dry before the chicken cooks through.
- Shredding chicken thighs immediately after a five-minute high-pressure cycle works best when the internal temperature reaches 165 degrees Fahrenheit and the meat yields easily to two forks.
- Whisking white miso paste into warm liquid rather than boiling broth preserves delicate enzymatic flavors and prevents the proteins from curdling into bitter solids.
Proper pressure release timing prevents overcooking the chicken thighs and keeps the mushrooms texturally tender rather than rubbery. Precise scaling ensures the delicate balance between fermented soybean paste and sweet coconut milk remains intact regardless of batch size.
