This super delicious, creamy Instant Pot ramen gets its golden color from turmeric! It's packed with veggies and has an amazing, savory flavor.
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My family is obsessed with ramen! We make my creamy miso ramen regularly, but lately I've been mixing things up with other flavors. This Instant Pot ramen with lots of turmeric and ginger in a creamy broth is a new favorite, and I'm so excited to share it with you!
If you don't have an Instant Pot, you can make this on the stovetop instead. Just sauté the aromatics in a pot on medium-high, add the tofu and broth ingredients, and simmer until then carrots are tender.
What I love about making ramen in the Instant Pot is that it's so hands off! Boil the noodles and do a quick sauté, then set the pot and walk away.
This soup has a mild kick from the crushed red pepper and ginger. If you don't like any heat, omit the crushed pepper. I wouldn't omit the ginger, though, because plays such a big part in the overall flavor.
✓ Ingredients and substitutions
- aromatics - Yellow onion, garlic, and ginger are the base layer of flavor for this Instant Pot ramen.
- toasted sesame oil and salt - To sauté the aromatics. The sesame oil adds more flavor, but you can use neutral oil, if you don't have sesame oil.
- tofu - Tofu torn into bite-sized pieces simmers in the broth and gets a great texture and flavor! You can use vegan chicken or a drained can of chickpeas instead, if tofu isn't your jam.
- vegan chicken broth - You can use vegetable broth instead. If you do, add ½ teaspoon of poultry seasoning to the pot, as well.
- miso - Adds so much umami and flavor! Dissolve it in a little warm water before adding, otherwise it will never dissolve.
- carrots - Carrots simmer in the pot and get nice and tender.
- turmeric - Turmeric powder gives this Instant Pot ramen its lovely, golden color and adds a great flavor, too!
- crushed red pepper - For a little heat! Feel free to adjust the amount to suit your own spice preference.
- baby spinach - Or use other quick-wilting greens, like baby kale.
- ramen - While the broth cooks in the Instant Pot, you'll boil the ramen on the stovetop.
- soy milk - Or other unsweetened, plant-based milk of choice.
- toppings - Top your ramen with green onion, cilantro, and more pepper flakes. You can also sprinkle on sesame seeds, if you want, for a little crunch or add other toppings of choice, like sliced jalapeno.
🔪 How to make Instant Pot ramen
Using your Instant Pot's sauté function, heat the toasted sesame oil. Once the oil is hot, add the onion, garlic, ginger, and salt. Cook, stirring frequently, until the onion turns translucent. Then, press the cancel button.
Add the tofu, broth, miso, carrots, turmeric, and crushed pepper to the pot. Lock the lid, and cook at high pressure for 6 minutes with a 10-minute natural release. Meanwhile, cook your ramen noodles in water according to package directions. Drain and divide it between your bowls.
Add the spinach to the pot, stirring until it's wilted and bright green.
Stir in the soy milk.
Spoon the tofu, broth, and veggies over the ramen noodles in your bowls, and serve with toppings of choice.
💡 Helpful tips
- The salt helps the onions release moisture as they cook, which helps prevent sticking and helps them brown better.
- If your aromatics are sticking to the pot during the sauté, you can add splashes of water to help them cook evenly and prevent sticking.
- Don't skip dissolving the miso in water before adding to the Instant Pot! That makes sure it's all broken down and flavors the whole pot.
🫙 Storage directions
Store leftover ramen and broth separately, if possible. Reheat in the microwave or on the stovetop. You can store the noodles in the broth, but they will absorb more liquid and get a little softer as they sit in the ramen broth. Leftovers will keep for three to four days in the refrigerator.
💬 Frequently asked questions
You can, but I prefer the results when you cook the noodles separately. Ramen noodles cook up very quickly, and the broth is better if it can cook a bit longer, so the flavors get a chance to meld.
You can! Just broth fry the onion, garlic, and ginger instead of using the oil. The toasted sesame oil does add flavor, so adjust the flavor at the end, as needed, with some extra salt or more turmeric or miso.
📖 Recipe
🍜 Golden Instant Pot Ramen
Equipment
- Instant Pot - or other electric pressure cooker, optional
Ingredients
- 1 tablespoon toasted sesame oil or other oil. Broth fry for oil-free.
- 1 cup minced yellow onion
- 4 cloves garlic minced
- 1 tablespoon minced ginger about a 1" piece
- ¼ teaspoon salt
- 14 ounces extra firm tofu torn into bite-sized pieces
- 2 cups vegan chicken stock or use vegetable broth and add ½ teaspoon poultry seasoning
- 1 tablespoon yellow miso paste dissolve in 2 tablespoons warm water
- 1 ½ cups sliced carrots ½" coins
- 1 teaspoon ground turmeric
- ¼ teaspoon crushed red pepper use more or less, to taste
- 8 ounces ramen noodles cooked according to the package directions
- 2 cups soy milk or plant-based milk of choice
- 2 cups baby spinach or quick-wilting greens of choice
- green onion, cilantro, and pepper flakes for topping
Instructions
- Using your Instant Pot's sauté function, heat the toasted sesame oil. Once the oil is hot, add the onion, garlic, ginger, and salt. Cook, stirring frequently, until the onion turns translucent. Then, press the cancel button.
- Add the tofu, broth, miso, carrots, turmeric, and crushed pepper to the pot. Lock the lid, and cook at high pressure for 6 minutes with a 10-minute natural release.
- Meanwhile, cook your ramen noodles in water according to package directions. Drain and divide it between your bowls.
- Add the spinach to the pot, stirring until it's wilted and bright green, then stir in the soy milk. Spoon the tofu, broth, and veggies over the ramen noodles in your bowls, and serve with toppings of choice.
Lia
I'd love to make this recipe but I have no clue what amounts to a block of tofu (US measurements are like abracadabra to me 😊). Is one block like 200 grams? (I've used the converter in the recipe but it still gave the measurement as a block)
Thanks in advance!
Becky Striepe
Ooh this is very helpful feedback! A block of tofu here is 14 to 16 ounces, and any amount in that range will work. Updated the recipe card to have the measurement, which should convert now!