This homemade miso soup is a simple yet comforting dish! Let the Instant Pot do all the work with this easy-to-make recipe. Smooth, salty, and deeply flavorful, miso is the base for this soup.
Miso combined with some mushrooms, tofu, and a sheet of nori, this soup has an irresistible depth of flavor!
What is Miso Soup?
- Miso is a healthy fermented bean paste that is a delicious replacement for traditional broth but with a more distinctive and truly delicious flavor.
- This savory and flavorful soup can be prepared in under 20 minutes. Uncomplicated and with just a few ingredients its simplicity is sure to please!
- This soup is low in calories making it the best for those who are watching their caloric intake.
What’s in Miso Soup?
Miso – Miso is a paste made from soybeans and traditionally used in Japanese cooking. It comes in white or red miso. The red miso has a deeper and saltier flavor and is better for soups and braises.
Tofu – This high protein ingredient is made from soybeans, and typically pressed into blocks. Purchase firm or extra firm tofu for this recipe. Softer tofu will fall apart under the high heat of the Instant Pot.
Nori – Nori is a dried seaweed that is normally sold in sheets. It can be found in most Asian markets. Can’t find nori? Then dashi, a fish soup base, is a simple replacement. Both nori and dashi will accentuate the umami flavor of the broth.
Variations – Add cooked shredded or diced chicken to the soup. Have some pasta or vermicelli noodles ready for spooning into the bowls of soup.
Shiitake Mushrooms – These brown-capped mushrooms are packed full of nutrients. Buy firm and unblemished mushrooms. To clean wipe with a paper towel. White button mushrooms are also good options.
How to Make Miso Soup in the Instant Pot
- Saute the mushrooms in the Instant Pot (as per the recipe below).
- Add the miso and some water and saute.
- Add the tofu, fish sauce, nori, and green onions.
- Cook on high pressure and release manually.
Leftover Miso Soup
- Leftover miso soup will keep in the refrigerator for 2-3 days. It may be best to refrigerate the tofu and mushrooms separately from the broth.
- Reheat on the stove, but do not allow it to come to a boil. This will ruin the flavor and cause a loss of nutrients.
Asian-Inspired Main Dishes
Instant Pot Miso Soup
- 1 tablespoon olive oil
- 1 cup shiitake mushrooms sliced ¼" thick
- 5 cups water
- ¼ cup miso paste
- ¼ cup firm tofu cut into ½" cubes
- 1 sheet nori (dried seaweed) cut into 1" cubes
- 2 green onions sliced ¼" thick
- ½ teaspoon fish sauce optional
- Using the saute function on the Instant Pot,heat the olive oil for 30 seconds. Add shiitake mushrooms and cook for 5 minutes until mushroom are browned and golden in color.
- Add water and the miso paste, whisking thoroughly until the miso is completely dissolved in the water to make a rich broth.
- Add the tofu, nori, green onions, and optional fish sauce.
- Attach the Instant Pot lid making sure it is fully sealed. Pressure cook on the Manual High Pressure setting for 8 minutes.
- When the Instant Pot cycle is complete, vent the pressure manually, being careful to stand back from the steam when shifting the venting valve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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