This warm and hearty Instant Pot Ramen is a satisfying vegan dish that's light enough for any time of year! Perfect for potlucks and family dinners!
This post is sponsored by the EZ Tofu Press.
INSTANT POT RAMEN SOUP RECIPE
Soups are a huge comfort food for me, and this Instant Pot Ramen always hits the spot! This quick and easy dinner is made of excess produce, a little broth, and some ramen noodles for a cheap but filling dinner for the family or a great option for an office potluck!
The salty broth mixed with chewy noodles and fresh vegetables is a perfect soup when you're sick, when you're hungry, or when you're just looking to use what you've got in the house in a delicious yet satisfying way!
HOW TO PRESS TOFU
Did you know that pressing your tofu is important? I did not, at first! Pressing the tofu helps to remove extra liquid. It allows the tofu to cook up better!
Wondering how you press tofu? Well you use a special gadget! The EZ Tofu Press takes the liquid out of your firm or extra firm tofu easily, quickly, and with less mess than using plates and cans. This press utilizes simple mechanics and quality materials to ensure that it’s long-lasting and easy to use.
INGREDIENTS IN INSTANT POT RAMEN
Tofu - Use a block of firm tofu for this recipe.
Vegetable Broth - Use your favorite pre-made brand, or use some that you've made yourself!
Water - I add a bit of water to my soup to thin down the broth.
Mushrooms - I love the earthy flavor of mushrooms in ramen soup
Soy Sauce - This gives a certain flavor to this Asian dish that you need to have.
Chili Sauce - Get this in a small jar from the Asian section of the grocery store.
Bok Choy - Such a nutritious vegetable, I love using the leafy parts in soups.
Ramen Noodles - Whatever brand you like is totally perfect. I use three bricks for this soup.
Scallions - these are perfect for garnish and adding a mild onion flavor.
HOW TO MAKE INSTANT POT RAMEN
Feel free to play with your ingredients on this recipe! Add any leafy greens to your ramen in the final step and any other produce to the Instant Pot before cooking.
- First, press the tofu for 10 to 12 minutes using the EZ Tofu Press. Turn the knobs every 2 to 3 minutes as the tofu drains. Once drained and cut into cubes, put the tofu in your Instant Pot.
- Next, measure your water and vegetable broth and pour them into the Instant Pot with the tofu.
- Then, gently wash your mushrooms and slice them in half before adding them to the Instant Pot.
- Add your soy sauce and chili sauce to the Instant Pot and cook on high manual mode for 6 minutes. After cooking, let the soup naturally release for 2 minutes before quick releasing the remaining pressure.
- Now, add the ramen noodles to the Instant Pot and stir.
- Then, add the diced bok choy to the Instant Pot and stir. Place the lid back on the pot to keep it warm, but no need for more cooking. Let stew for 5 minutes with the lid on. Once your noodles and bok choy are softened, you're ready to eat!
WHAT TO ADD TO RAMEN
While I have a few ingredients listed, this is really a make-it-your-own recipe. Ramen noodles and a broth are required here. Tofu is my favorite meatless main ingredient for this soup, but tempeh and seitan are also great ingredients for a hearty ramen!
For the veggies, it's usually made with what I have on hand, but I always like to use mushrooms and bok choy to give it some greens and some umami flavor. If you're on a vegetarian but not vegan diet, a 6-minute hard boiled egg is a great addition as well as pickled daikon, kimchi, peanut butter (just a dab!), garlic, ginger, scallions, and so much more!
Looking for more spice in your ramen? Add a little chili oil when you're done for a little more heat, or tone it down with the sweetness of sesame oil for a finishing touch.
MORE INSTANT POT RECIPES TO TRY
Instant Pot Taco Soup is so fast and delicious you'll want to make it every week.
Instant Pot Four Bean Chili is a hearty and filling soup to make on cold days or for a crowd.
Easy Instant Pot Black Beans are so easy to make, you won't need to buy beans in a can anymore.
Instant Pot Stuffed Peppers is one of my favorite instant pot dinners to make during the week. So good!
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Instant Pot Ramen
- EZ Tofu Press
- Measuring cups
- Instant Pot
- Press the tofu for about 10 minutes using the EZ Tofu Press. Turn the knobs tighter every 2 or 3 minutes. Drain the liquid from the tofu and cut it into cubes. Place the cubes into the Instant Pot.
- Measure out the water and vegetable broth. Pour liquids into Instant Pot.
- Gently wash the mushrooms and slice them before adding to the Instant Pot.
- Add the soy sauce and chili sauce to the Instant Pot. Cook on high manual for 6 minutes. Once done, let the mixture do a natural release for 2 minutes, then move the valve to quick release the remaining pressure.
- Place the ramen noodles and diced bok choy into the Instant Pot and stir. Place lid back on Instant Pot to help retain heat and allow noodles and bok choy to soften in the broth mixture for about 5 minutes.
- Remove the lid, stir, and enjoy!
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.