This Japanese-inspired homemade miso soup is full of umami flavors for the perfect starter!
Prep Time5 minutesmins
Cook Time15 minutesmins
Venting Time5 minutesmins
Total Time25 minutesmins
Course: Appetizer, Side Dish, Soup
Cuisine: Japanese
Servings: 4
Author: I Don't Have Time For That
Ingredients
1tablespoonolive oil
1cupshiitake mushroomssliced ¼" thick
5cupswater
¼cupmiso paste
¼cupfirm tofucut into ½" cubes
1sheetnori (dried seaweed) cut into 1" cubes
2green onionssliced ¼" thick
½teaspoonfish sauceoptional
Instructions
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.
Notes
Miso soup can be made ahead and kept warm in the Instant Pot. Use the "Warm" setting for up to one hour. Store any leftover soup in an airtight container in the refrigerator for up to two days.