Instant Pot Miso Soup

Name: Instant Pot Miso Soup
Cook time: 15 min
Total time: 20 min
Ingredients: 4 cups low-sodium vegetable broth; 4 ounces shiitake mushroom caps, thinly sliced; One 2-inch knob fresh ginger, sliced into coins; 2 cloves garlic, smashed; 3 teaspoons instant dashi granules, such as Hondashi Bonito Soup Stock; 6 tablespoons white miso paste; 6 ounces firm tofu, drained and diced into 1/2-inch cubes; 2 scallions, trimmed and thinly sliced on the bias; 2 tablespoons aji mirin (sweetened rice wine), optional

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Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Food Network Kitchen

soup tofu recipes gluten free

Ingredients

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4 cups low-sodium vegetable broth4 ounces shiitake mushroom caps, thinly slicedOne 2-inch knob fresh ginger, sliced into coins2 cloves garlic, smashed3 teaspoons instant dashi granules, such as Hondashi Bonito Soup Stock6 tablespoons white miso paste6 ounces firm tofu, drained and diced into 1/2-inch cubes2 scallions, trimmed and thinly sliced on the bias2 tablespoons aji mirin (sweetened rice wine), optional

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Instructions

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Step 1

Add the vegetable broth, 1 cup water, shiitakes, ginger, garlic, and instant dashi to a 6- or 8-quart Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).

Step 2

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid. Use a slotted spoon to remove the coins of ginger and discard.

Step 3

Turn the pot to the high saute setting (this will keep the soup warm). Whisk in the white miso paste until dissolved, then gently stir in the tofu, scallions and mirin if using. Ladle into bowls and serve immediately.