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large ramen bowl topped with spinach, tofu, green onion, sesame seeds and chili oil on wooden background

Spicy Creamy Instant Pot Ramen


  • Author: Nicolette
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 large servings 1x
  • Diet: Vegan

Description

Easy 30 minute vegan Instant Pot ramen that’s savory, rich, creamy and so satisfying! Topped with tofu, spinach, green onion, sesame seeds and a generous splash of chili oil. This ramen is addicting!


Scale

Ingredients

  • 4 cups vegetable broth
  • 1/4 cup tahini (smooth and runny)
  • 2 tablespoons miso paste
  • 1 tablespoon maple syrup
  • 3 cloves garlic, minced
  • 1 onion
  • 1 tablespoon sesame oil
  • 23 cups fresh spinach
  • 2 bricks of ramen noodles (I used this brand)

TOPPINGS


Instructions

INSTANT POT INSTRUCTIONS

  1. Turn on sauté function and add 3-4 cups of water. Once water is simmering, add in 2 bricks of ramen noodles and cook according to package instructions.
  2. Once cooked, drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
  3. Again, using sauté function, heat 1 tablespoon of oil and sauté onion and garlic. Stir frequently to prevent burning the garlic.
  4. Once the onion is translucent and fragrant, add in 1 cup of the vegetable broth, 1/4 cup of tahini, 2 tablespoons miso paste, and 1 tablespoon maple syrup.  Stir until tahini and miso paste have completely dissolved and are well incorporated with broth. This will help prevent the tahini and miso paste from sticking to the bottom of the Instant Pot.
  5. Next add in remaining 3 cups broth. Stir well and add the lid. Make sure the valve is set to seal.
  6. Pressure cook on high for 7 minutes. Release pressure immediately once cooked.
  7. Stir in 2-3 cups spinach and the cooked noodles to warm though.
  8. Ladle the ramen into serving bowls and top with desired toppings and chili oil to taste!
  9. Enjoy.

STOVETOP INSTRUCTIONS

  1. Add 1 tablespoon of oil to a large pot over medium heat (I used a 5 qt). Sauté onion and garlic until translucent and fragrant. Stir frequently to prevent burning the garlic.
  2. Next, add in 1 cup of the vegetable broth, 1/4 cup of tahini, 2 tablespoons miso paste, and 1 tablespoon maple syrup.  Stir until tahini and miso paste have completely dissolved and are well incorporated with broth. This will help prevent the tahini and miso paste from sticking to the bottom of the pot while simmering.
  3. Once incorporated, add in remaining 3 cups vegetable broth. Stir well and add the lid. Allow broth to gently simmer on low heat for 20 minutes, stirring it half way through to be sure miso paste isn’t sticking to the bottom of the pot.
  4. When the broth has 5-10 minutes left to simmer, cook your ramen noodles according to package instructions in a separate pot.
  5. After 20 minutes, stir in 2-3 cups spinach and the cooked noodles to warm though.
  6. Ladle the ramen into serving bowls and top with desired toppings and chili oil to taste!
  7. Enjoy.

Notes

  • The broth of this ramen is not actually spicy. I chose to add the chili oil to the top so everyone can spice their ramen to their own liking.
  • What is silken tofu? Silken tofu is a very soft tofu that has a very high water content. It’s great for soups and ramens! I generally buy this one.
  • Where do I buy chili oil/chili sauce? Your local super market should have some, but if not, I like this one and it is available on Amazon.
  • Category: Main Dish
  • Method: Instant Pot/Stovetop
  • Cuisine: Japanese

Keywords: spicy creamy vegan ramen, easy vegan ramen, instant pot ramen, 30 minute meal, easy ramen, jinya ramen recipe

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