Miso soup is a delicious and comforting dish that can be made quickly in the Instant Pot. This recipe features tofu, wakame, and scallions for a healthy and tasty meal. Give it a try today!
There is nothing better than a big old pot of soup on a cold wintery day, and one of my favorites is a hot bowl of Instant Pot Miso Soup.
If you have not tried a great and easy recipe for Miso Soup, I am telling you, you are so missing out. There is nothing like this Japanese Inspired Soup.
Today, I made a traditional Miso Soup with the traditional ingredients and served it with noodles. This makes for a filling and delicious soup made in your Instant Pot. Fast and delicious.
If you are looking for even more Instant Pot Soup Recipes, some of my favorites are NINJA FOODI SOUTHWESTERN CHILI, INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP, INSTANT POT GUINNESS IRISH BEEF STEW and INSTANT POT COPYCAT NORDSTROM’S TOMATO BASIL SOUP.
What Is Miso Soup?
Miso soup is a Japanese soup made with miso paste, seaweed sheets, baby Bella mushrooms, and bok choy. Today, I added some whole wheat spaghetti noodles to make a rich and comforting soup.
The two main ingredients in a traditional miso soup are miso paste and stock, usually made with Seaweed Sheets.
Ingredients Needed For Instant Pot Miso Soup
If you’re a cook who loves making homemade soup, then you’ll definitely want to add instant pot miso soup to your repertoire. This delicious and healthy soup is very easy to make and requires just a few simple ingredients. In addition, the instant pot makes it quick and easy to prepare – perfect for those busy weeknights when you don’t have a lot of time to spare. So why not give this delicious soup a try tonight? You won’t be disappointed!
- Miso Paste
- Seaweed Sheets
- Baby Bella Mushrooms
- Spring Onions
- Whole Wheat Spaghetti
- Bok Choy
- Sesame Seeds
- Crushed Red Pepper Flakes
How To Make Instant Pot Miso Soup
Begin by preparing the ingredients: chop the seaweed in ¼” squares. Wipe clean and thinly slice the baby Bella mushrooms. Slice the spring onions. Thinly chop the Bok Choy greens.
Add all the ingredients to the Instant Pot. Set to manual high pressure for 2 minutes. When the cooking time is done, quickly release any remaining pressure.
What is Miso Paste?
Miso paste is made from fermented soybeans. Depending on which Miso paste you purchase, it is usually mixed with other ingredients. Commonly salt and koki, which is the same ingredient in sake.
The miso paste ferments for years until the intense flavor is reached. Miso tastes a lot like a salty paste. But the flavor will change based on what paste you purchase.
Where Do I Purchase Miso Paste and Seaweed Sheets?
They are mostly found in any American Grocery store in the ethnic aisle. If you can not find them, you can also check on Amazon.
Does Miso Soup Have Gluten
Miso soup is a traditional Japanese soup that is often made with gluten-containing ingredients like soy sauce and dashi. However, there are many different types of miso soup, and some recipes omit these ingredients altogether or use gluten-free alternatives.
Is Miso Soup Keto?
Miso soup is a popular Japanese dish that is often eaten as a starter or a light meal. The soup is made from miso paste, which is a fermented soybean sauce, and water or stock. Miso soup can be made with various vegetables and meat or fish added to it. Although the dish is not specifically keto-friendly, it can be modified to fit into a ketogenic diet.
Some Pro Recipe Tips:
- What Miso Paste To Use? I used Muso brand Miso paste
- What Seaweed To Use: I used Ocean’s Halo Seaweed
- What Noodles To Use For Miso Soup? Udon noodles, regular spaghetti, or lo mein noodles can be substituted for wheat spaghetti noodles.
- Using Bok Choy? I omitted the bok choy “whites,” but they could be included if you prefer
- Seasonings: Seasoned rice vinegar, soy sauce, or sriracha sauce if you would like more heat.
How To Store:
If you have any leftover soup, let the soup cool to room temperature and then place it in an airtight container. Place the airtight container into the refrigerator.
How Long Does Miso Soup Last
The soup will last about 2 to 3 days.
If you want to freeze, Miso Soup prepares the soup as directed in the recipe below.
Can You Freeze Miso Soup?
Let the soup cool to room temperature and place in a freezer container. Seal and place into the freezer; it should last about 1 to 2 months.
To reheat the soup from frozen: Place the frozen soup into the refrigerator, and let it thaw. Transfer the thawed soup to a saucepan and simmer for about 10 minutes.
How To Eat Miso Soup
Miso soup is a Japanese dish made from a broth called dashi, which is typically flavored with miso paste. The soup usually contains some type of protein (fish, chicken, or tofu), as well as vegetables. Miso soup can be eaten either hot or cold, and it’s popular comfort food in Japan
More Instant Pot Soup Recipes:
The weather is cooling down and that means one thing: soup season! If you’re like me, you love a good bowl of soup to warm up your belly on a chilly day. And what’s even better than one delicious soup recipe? Several delicious soup recipes, all cooked in the Instant Pot! Here are some of my favorite soups to cook in the Instant Pot this season. Enjoy!
Don’t Forget To Pin:
Instant Pot Miso Soup
- 1/4 cup miso paste
- 14 ounces seaweed sheets
- 6 ounces baby Bella mushrooms
- 3 spring onions
- 8 ounces whole-wheat spaghetti, broken in half
- 1 pound bok choy
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon crushed red pepper flakes
- 8 cups water
- Begin by preparing the ingredients: chop the seaweed in ¼” squares. Wipe clean and thinly slice the baby Bella mushrooms. Slice the spring onions. Thinly chop the bok choy greens.
- Add all the ingredients to the Instant Pot. Set to manual high pressure for 2 minutes. When the cooking time is done, quick release any remaining pressure.
- Plate, serve, and enjoy!
- Instant Pot, or pressure cooker
- I used Muso brand Miso paste
- I used Ocean’s Halo Seaweed
- Udon noodles, regular spaghetti, or lo mein noodles can be substituted for wheat spaghetti noodles.
- I omitted the bok choy “whites,” but they could be included if you prefer
- Season with: seasoned rice vinegar, soy sauce, or sriracha sauce if you would like more seasoning.