INSTANT POT MISO SOUP
Instant Pot Miso Soup is a light and deeply nourishing traditional Japanese dish, reimagined for fast and effortless preparation. This single-serve version features savoury miso paste, tender tofu cubes, dried wakame seaweed and fresh chopped green onion, all delicately steeped in a clear and umami-packed broth. Perfect as a starter or light lunch, it’s comforting yet clean, ideal for those looking to enjoy a satisfying meal without heaviness. Miso delivers both depth of flavour and gut-friendly probiotics, while tofu and wakame add texture and nutrients without complicating the dish. Prepared using the Instant Pot, this soup retains its delicate balance of flavours in just minutes, making it a reliable go-to for busy days or simple self-care. Serve steaming hot, with optional add-ins like mushrooms or noodles, for a warming and soul-soothing bowl of nourishment that’s rooted in Japanese tradition yet made for modern living.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 tsp miso paste
- 100 ml of water
- ¼ cup tofu cubes (firm or silken)
- 1 tbsp chopped green onion
- 1 tsp dried wakame
FULL NUTRITIONAL INFORMATION
- Calories: 63.2 kcal
- Fat: 3 g
- Saturated Fat: 0.6 g
- Carbohydrate: 3.8 g
- Sugar: 0.9 g
- Sodium: 240.8 mg
- Fiber: 1 g
- Protein: 6.6 g
- Calcium: 139.7 mg
- Iron: 1.3 mg
- Potassium: 122.7 mg
PREPARATION
- Prepare Wakame: Soak the dried wakame in a small bowl with warm water for 5 minutes until rehydrated and expanded. Drain and set aside.
- Start The Instant Pot: Add 100 ml of water to the Instant Pot. Set to Sauté mode and heat the water until warm but not boiling.
- Dissolve Miso: In a small bowl, mix the Miso paste with a few teaspoons of the warm water until it forms a smooth slurry. This prevents clumps.
- Add Ingredients: Stir the miso mixture into the Instant Pot water. Add tofu cubes, rehydrated wakame, and chopped green onions. Stir gently.
- Simmer: Switch the Instant Pot to Keep Warm or Low Sauté for 2 to 3 minutes to allow the ingredients to heat through without boiling.
- Serve: Ladle into a small bowl. Garnish with additional green onions if desired and enjoy hot.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Don’t Boil Miso: Always dissolve Miso in warm water to preserve its probiotic properties and maintain its flavour.
- Use Silken Tofu For Soft Texture: If you prefer a delicate mouthfeel, silken tofu blends beautifully with miso broth.
- Add Miso Last: Incorporate Miso after water is warmed but not boiling to avoid degrading its health benefits.
- Pre-Soak Wakame: Wakame expands quickly, so don’t use more than recommended unless you prefer a heartier texture.
- Garnish Fresh: Add chopped green onions just before serving for brightness and a fresh crunch.
VARIATIONS
- Add Mushrooms: Sliced shiitake or enoki mushrooms bring extra umami and texture.
- Noodle Boost: Stir in a small amount of cooked soba or rice noodles for a more filling version.
- Spicy Kick: Add a pinch of chilli flakes or a drop of sesame oil for mild heat.
- Extra Veggies: Baby spinach or julienned carrots can be added during the warm phase for added colour and nutrients.
- Fermented Twist: A few drops of tamari or rice vinegar can enhance the depth without overpowering the delicate broth.
PREPPING AND STORAGE
- Refrigeration: Store cooled miso soup in a sealed container in the fridge for up to 2 days. Reheat gently without boiling.
- Avoid Freezing: Miso and tofu change texture when frozen, so freezing is not recommended for optimal results.
- Meal Prep Tip: Prepare all ingredients in advance, pre-cubed tofu, soaked wakame and measured Miso, so assembly takes only minutes.
- Serving Suggestion: Pair with steamed edamame or a small bowl of rice for a more complete Japanese-inspired meal.