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; I served it up 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
- 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, quick 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.
Some Pro Recipe Tips:
- 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.
HOW DO YOU STORE LEFTOVER MISO SOUP?
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. The soup will last about 2 to 3 days.
If you want to freeze, Miso Soup prepare the soup as directed in the recipe below.
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.
MORE INSTANT POT SOUP RECIPES YOU MIGHT LIKE
OME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE–
DON’T FORGET TO PIN–
- ¼ cup miso paste
- .14oz seaweed sheets
- 6oz baby Bella mushrooms
- 3 spring onions
- 8oz whole-wheat spaghetti, broken in half
- 1lb bok choy
- 1tsp toasted sesame seeds
- ½ tsp 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!
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.
Amount Per Serving: Calories: 152Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 704mgCarbohydrates: 27gFiber: 6gSugar: 4gProtein: 9g