Mushroom Miso Soup Recipe
This Mushroom Miso Soup Recipe is a healthy alternative to its Japanese restaurant counterpart. Packed full of veggies and umami flavor, this vegan soup is sturdy enough for a meal on its own.
Servings: 4
Calories: 135kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Miso Paste
Ingredients
- 14 oz extra firm tofu diced
- 4 cups mushrooms sliced
- ½ cup green onions Sliced
- 2 tsp garlic minced or grated
- 2 tsp fresh ginger minced or grated
- 3 tbsp miso paste red or white
- 64 oz vegetable broth low sodium
- 2-3 sheets dried seaweed
Instructions
Instant Pot Instructions
- Slice tofu, and place between paper towels. Top with a heavy pan, and set aside to remove moisture. 14 oz extra firm tofu
- Slice mushrooms and onions. 4 cups mushrooms , ½ cup green onions
- Finely mince garlic and ginger. 2 tsp garlic, 2 tsp fresh ginger
- Dice drained tofu into small chunks.
- Combine 3 T of water with 3T of miso paste. Mix until well combined. 3 tbsp miso paste
- Combine tofu with miso, and mix carefully.
- Lightly spray your Instant Pot with cooking spray, and turn on saute feature.
- Add tofu, mushrooms, and onions to hot Instant Pot. Saute for 2-3 minutes until vegetables begin to soften.
- Add garlic, ginger, and vegetable broth to Instant Pot. 64 oz vegetable broth
- Lock lid, and set valve to sealed.
- Cook on high pressure for 2 minutes.
- Quick release the pressure.
- Add seaweed, and replace the lid for 2-3 minutes allowing the seaweed to soften. 2-3 sheets dried seaweed
- Serve immediately.
- You can add more green onions, soy sauce, or chili paste to your bowl. Enjoy!
Stovetop Instructions
- Slice tofu, and place between paper towels. Top with a heavy pan, and set aside to remove moisture.
- Slice mushrooms and onions.
- Finely mince garlic and ginger.
- Dice drained tofu into small chunks.
- Combine 3 T of water with 3T of miso paste. Mix until well combined.
- Combine tofu with miso, and mix carefully.
- Lightly spray a saucepan or large pot with cooking spray, and turn on to medium-high heat.
- Add tofu, mushrooms, and onions to hot pan or pot. Saute for 2-3 minutes until vegetables begin to soften.
- If using a pan, transfer contents of pan to a large pot. Add garlic, ginger, and vegetable broth to the pot.
- Simmer for 10 minutes.
- Add seaweed, and close the lid for 2-3 minutes allowing the seaweed to soften.
- Serve immediately.
Notes
Please see recipe post for more cooking tips, if you need them!
- Try to cut your vegetables close to the same size to promote even cooking.
- Miso paste is typically found in the refrigerated section of your grocery store.
- I like to use a small handheld grater for garlic and ginger.
- Most miso paste isn't gluten free since it is made from some fermented grains.
- If you choose to add rice noodles to your soup you can easily cook them in the hot water along with you seaweed.
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg