Vegan Instant Pot: Miso Soup with Shiitakes and Snap Peas Recipe

Vegan Instant Pot: Miso Soup with Shiitakes and Snap Peas Recipe - Miso soup doesn’t require cooking under pressure—this version cooks entirely on the Instant Pot’s Sauté setting and comes together in about 15 minutes. Freshly grated garlic and ginger give the soup depth of flavor, so you won’t miss the traditional bonito flakes. Serve as a first course for a Japanese-inspired meal, or sip as a mid-day snack.

Serves 4 as a First Course
Vegan Instant Pot: Miso Soup with Shiitakes and Snap Peas Recipe

Ingredients for Vegan Instant Pot: Miso Soup with Shiitakes and Snap Peas Recipe:

  • 1 teaspoon avocado oil or other neutral oil
  • 2 cloves garlic, finely grated
  • ½-inch knob ginger, peeled and finely grated
  • 4 ounces fresh shiitake mushrooms, stems removed, thinly sliced
  • 4 cups water
  • 2 cups (8 ounces) sugar snap peas, cut into ½-inch pieces
  • ¼ cup white miso paste
  • 2 green onions, white and tender green parts, thinly sliced

Directions for Vegan Instant Pot: Miso Soup with Shiitakes and Snap Peas Recipe:

  1. Select the Sauté setting on the Instant Pot, add the oil, garlic, and ginger, and heat for 2 minutes, until bubbling. Add the mushrooms and sauté for 1 minute, until they begin to wilt and the ginger and garlic begin to brown on the bottom of the pot. Stir in the water and peas, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Cover with the glass lid and let come up to a simmer (this will take about 8 minutes).
  2. Remove the lid and press the Cancel button to turn off the pot.
  3. Put the miso paste in a small bowl. Ladle ¼ cup of the liquid from the pot into the bowl, then mash the miso against the side of the bowl and stir until it is fully dissolved. Add the miso mixture and the green onions to the pot and stir to combine.
  4. Ladle the soup into bowls and serve piping hot.

Shiitakes and snap peas are a light option for spring and summer, but you can substitute other seasonal vegetables, if you like. Cremini or button mushrooms, carrots, asparagus, and corn kernels are all good options. Just dice or slice vegetables small so they only take a few minutes to cook through. You can also add cubed soft tofu, nori, or dried wakame seaweed.

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