Recipe for Miso Soup

Blue and green bowl of miso soup on a cutting board

This recipe for miso soup is a healthy alternative to its Japanese restaurant counterpart. Packed full of veggies and umami flavor, this plant-based soup is sturdy enough for a meal on its own. This recipe is dairy free, vegan, delicious, and easy to make on the stove or in your Instant Pot.

Course Main Course

Cuisine Asian

Keyword Miso Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 135kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Miso Paste

Ingredients

2 tsp garlic minced or grated
2 tsp ginger minced or grated
1/2 cup green onions Sliced
4 cups mushrooms sliced
2-3 sheets dried seaweed
3 tbsp Miso paste red or white
14 oz firm tofu diced
64 oz vegetable broth low sodium

US Customary - Metric

Instructions

Electric Pressure Cooker 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 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.
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.
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