Miso Soup with Shiitakes and Snap Peas

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.

Cuisine

Asian

Course

Appetizer, Soup

Difficulty

Easy

Duration

less than 15 min

Diet

Vegan

Cooking Technique

Sauté

Keywords

4 servings, appetizer, asian, avocado oil, Coco Morante, 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 Time

5 min

Cook Time

12 min

Servings

4 Servings

Ingredients

1 tsp. avocado oil
2 cloves garlic, finely grated
1/2 inch knob ginger, peeled and finely grated
4 oz. fresh shiitake mushrooms, sliced
4 cups water
2 cups sugar snap peas, diced
1/4 cup white miso paste
2 green onions, chopped

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. Enjoy!