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bowl with ramen soup
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5 from 1 vote

Quick & Easy Ramen Soup Recipe

The ramen soup recipe is one of the comforting yet appetizing dishes one must discover. It is extremely easy to make, yet it brings huge satisfaction. The combination of chicken stock with dried porcini, Asian sauces, and eggs brings Japan flavors on your plate.  
Prep Time5 mins
Cook Time15 mins
Course: Main Course, Salad
Cuisine: Asian, Japanese
Keyword: easy recipe, instant pot soup, japanese soup, Noodles soup, ramen, Ramen soup
Servings: 4 people
Calories: 270kcal
Author: YourFoodBuddy


  • instant pot


  • 3 cups chicken stock
  • 1 cup dried porcini stock optional
  • 50 g porcini mushrooms dried
  • 1 tbsp ginger grated
  • 1 tbsp garlic grated
  • 4 tbsp spring onion chopped
  • 3 tbsp sunflower oil
  • 100 g Japanese noodles
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sriracha sauce
  • 4 medium eggs
  • 1 Tbsp leek chopped


  • Soak the dried porcini in 1 cup of hot water for 5-10 minutes
  • Set the “soup” regime on your instant pot and add to the pan about 3 tablespoons of sunflower oil
  • Add 1 tablespoon of minced garlic, 4 sliced spring onions, 1 teaspoon of Sriracha sauce
  • Grate 1 tbsp of ginger. Stir everything well let it simmer for about 3-5 minutes
  • Add the mushrooms and let simmer for extra 5 minutes (save the stock)
  • Add 3 cups of chicken stock, 1 cup water, 1 cup of porcini stock, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce. Let simmer for 5 minutes
  • Add the Japanese noodles; cook according to package instructions
  • Turn off the Instant Pot
  • Place in a bowl and top with one hard-boiled egg and chopped scallions of leek


Calories: 270kcal | Carbohydrates: 18g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 928mg | Potassium: 481mg | Fiber: 2g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg