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Miki Noodle Soup with Pork and Chicken: Instant Pot + Stove-top

My version of the Filipino classic Miki Noodle Soup with Pork and Chicken, in the Instant Pot or stove-top, was cooked with soup broth made from ham bone, chunks of cooked pork and chicken, fresh Chinese flat noodles and seasonings. The savory, Asian aromas swirl around as the broth simmers slowly for a heartwarming soup meal. In the Philippines this is a favorite family soup entree or else is sold as popular street food. This is an Asian in America recipe. Serves 4.
*I share 2 alternative ways to cook this: Stove-top or in the Instant Pot.
Cooking time below is for the Instant Pot.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Appetizer, Dinner, Lunch, Merienda, Soup
Cuisine: Asian, Chinese, Filipino
Keyword: Filipino Miki Noodle Soup
Servings: 4 people
Calories: 69kcal
Author: Elizabeth Ann Quirino

Equipment

  • Instant Pot multicooker - 6 quarts or 8 quarts.
  • Dutch oven or Stockpot: 8, 10, 12 quarts (if stove-top cooking)

Ingredients

For broth:

  • 1 whole ham bone
  • 10 cups water
  • 1 whole white or yellow onion chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

For the Miki Noodle Soup with Pork and Chicken:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic
  • 1 whole white or yellow onion chopped
  • 2 stalks celery chopped
  • 1 whole carrot peeled, slliced
  • 1 Tablespoon patis (fish sauce)
  • 1 to 2 cups boiled cubed chicken
  • 1 cup boiled sliced pork shoulder
  • 8 to 10 cups soup broth
  • 8 ounces fresh Chinese wide noodles from Asian market, about 1 1/2 cups when cooked
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon sesame oil

For garnish:

  • 2 whole hard-boiled eggs, sliced
  • 2 stalks scallions, sliced

Instructions

To make the soup broth stove-top: (Option 1)

  • In a large stock pot or Dutch oven, place the ham bone. Pour water. Add the onions, salt and black pepper. Cover and simmer till flavorful for about 2 hours. When soup broth is ready, set aside.

To cook the Miki Noodle Soup on the stove-top: (Option 1)

  • Use the same stock pot or Dutch oven where broth was cooked. Empty the stock pot and clean it out.
    Over medium-high heat, add the vegetable oil. Saute the garlic, onions, celery and carrots for 2 minutes till translucent.
    Pour the patis. Mix in the cooked chicken and pork slices. Stir around.
    Pour 8 to 10 cups of broth. Add the fresh Chinese wide noodles. Separate the noodles so they don't clump together. Season with salt and pepper. Add the sesame oil.
    Cover and simmer over medium heat for 25 minutes or till it is boiling. Lower heat. Stir noodles so they don't stick to each other. The flat noodles would have expanded and become wider by now.
    Serve piping hot in individual soup bowls. Garnish with sliced eggs and scallions.

To make the Instant Pot soup broth: (Option 2)

  • Make sure the ham bone fits inside the inside pot of the Instant Pot.
    Place in the inside pot the ham bone and onions. Pour the water. Season with salt and pepper.
    Close and lock the lid. Set the valve to a Sealing position.
    Click Manual +High Pressure and cook for 35 minutes.
    When buzzer sounds, do a Natural Release.
    Carefully unlock the lid. Let the soup broth and Instant Pot cool down for about 10 minutes before handling.
    Use a large ladle to remove the broth. Set aside.

Instant Pot Miki Noodle Soup with Pork and Chicken: (Option 2)

  • Click Saute on the keypad. Pour the vegetable oil into the inside pot of the Instant Pot. After 1 to 2 minutes when oil is hot, saute the garlic, onions, celery and carrots. Stir fry for 1 minute till translucent.
    Pour the patis. Add the cooked chicken and pork slices. Combine ingredients and stir for 1 to 2 minutes.
    Click Cancel to turn off Saute function.
  • Add the fresh Chinese noodles to the rest of the ingredients. Use a fork to separate the noodles. The flat noodles should be spread apart or else they will cook clumped together and will not be appealing.
    Pour the broth. Season with salt and black pepper. Pour the sesame oil.
    Close and lock the lid of the Instant Pot. Set the valve to Sealing position.
    Click Manual +High Pressure and cook for 15 minutes.
    When buzzer sounds, do a Natural Release.
    Unlock and open the lid carefully. Set the Instant Pot lid on a safe, dry place of the counter.
    Use a large ladle to pour the Miki Noodle Soup into individual bowls. Garnish with slices of hard-boiled eggs and scallions.

Cook's comments:

  • 1) For Ham bone substitute: If ham bone is not available, use pork neck bones or chicken breast, bone-in to make soup broth. Use same amount of water and seasonings. Simmer on stove-top or in the Instant Pot as directed in the procedure above.
    2) For the noodles used: The fresh Chinese noodles are thick, wheat noodles, yellow-colored and pre-boiled. They are sold in packaged plastic bags at Asian supermarkets. These boiled noodles are available in flat, round, thick or thin sizes and varieties at the grocery's freezer or refrigerated section. If dried Chinese noodles are preferred or more convenient, follow package directions on how to prepare in boiling water.

Notes on the Instant Pot:

  • After the initial saute, it takes about 17 minutes for the Instant Pot or multicooker to preheat to High Pressure and for cooking time to begin. For other brands of multicookers, check the product manual.
    Safety precautions: Use silicone or metal accessories only which are recommended for the Instant Pot. Do NOT use glassware. Read the manual for complete instructions.

Copyright Notice:

  • Hello, Friends! Please DO NOT COPY, LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1211mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg