Miso Soup with Shiitakes and Snap Peas

By: The Essential Vegan Instant Pot Cookbook by Coco Morante

Miso Soup with Shiitakes and Snap Peas
cuisine icon Cuisine
Asian
cuisine icon Course
Appetizer, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
4 servings, appetizer, asian, avocado oil, contributed, cook 12 min, easy, fresh shiitake mushrooms, garlic, green onions, knob ginger, less than 15 min, prep 5 min, sauté, soup, sugar snap peas, vegan, water, white miso paste

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
4 Servings
Ingredients
  • 1 tsp avocado oil
  • 2 cloves garlic
  • 1/2 inch knob ginger
  • 4 oz fresh shiitake mushrooms
  • 4 cups Water
  • 2 cups sugar snap peas
  • 1/4 cup white miso paste
  • 2 green onions
Instructions
  • 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).
  • Remove the lid and press the Cancel button to turn off the pot.
  • Put the miso paste in a small bowl. Ladle 1/4 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.
  • Ladle the soup into bowls and serve piping hot.
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