This Instant Pot Miso Soup Recipe Without Dashi is a simple recipe that you can make with easy-to-find grocery store ingredients.
This recipe costs about $5.70 to make. It costs $1.43 per serving and makes four servings.
I love serving this miso soup with my Beef Negimaki – Japanese Rolled Steak and Scallions for a complete meal.
Miso Soup Recipe Without Dashi
IMPORTANT NOTE: This is not a traditional miso soup but rather a more accessible version for US-based home cooks with ingredients that are easy to find in local grocery stores. Traditional miso soup is made with dashi. If you have an Asian market nearby, then you may be able to buy dashi or make it yourself, but this recipe tastes delicious without it!
When I lived in Japan, I had easy access to dashi, but since moving back to the states, I’ve had difficulty finding it in US grocery stores. So, below is my version of Miso Soup adapted for ingredients readily available in US grocery stores. Plus, this recipe is made easier by making it in the Instant Pot!
If you have never had Miso Soup, it is a Japanese soup full of healthy, rich, and savory ingredients. Miso is a fermented soybean paste found in most Japanese cuisine. It adds body and texture to meals.
I know you will love making this fresh and flavorful Miso Soup in the Instant Pot once you try it! This recipe is way better than any soup packet you can buy in a store loaded with sodium and other preservatives.
INGREDIENTS AND COST
Per Serving Cost: $1.43
Recipe Cost: $5.70
- 1 Tablespoon olive oil – $0.08
- 1 cup shiitake mushrooms – $0.83
- 5 cups water – $0.00
- ¼ cup miso paste – $1.27
- ¼ cup firm tofu – $0.44
- 1 sheet nori (dried seaweed) – $2.88
- 2 green onions – $0.20
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, heat the Instant Pot using the saute function. Then add the olive oil and allow it to heat for thirty seconds before adding the mushrooms to saute for about five minutes.
- Next, add in the water and miso paste. Whisk together until the miso paste has dissolved.
- Then, add in the tofu, nori, green onions, and fish sauce before attaching the lid.
- Next, set to pressure cook on manual high for eight minutes. When it is done cooking, release the pressure manually.
- Finally, ladle the soup into bowls and garnish with sesame seeds before serving.
- Any mushrooms will work in this recipe– button, crimini, oyster, etc. If you can find other Japanese mushrooms like enoki, maitake, nameko, or shimeji, add them!
- I use red miso paste but white or brown will work, too!
- You can find Nori in the International section of most grocery stores.
- Fish sauces add a slight funkiness that replaces the dashi in traditional miso soup. You can omit the fish sauce if you can’t find it.
- If you can’t find dashi, then make 5 cups worth of broth and use that instead of water in the recipe below.
- Omit the fish sauce, if you use dashi.
SERVE: You can keep this out for about two hours before it needs to be covered and refrigerated.
STORE: Store leftovers in an airtight container in the fridge for 2 days.
FREEZE: Once cooled, transfer the miso soup to a freezer-safe container or Ziploc bag. Freeze for 1-2 months.
DEFROST: Defrost at room temperature for 2-3 hours or overnight in the refrigerator.
REHEAT: Reheat in the microwave for 30-60 seconds, or until heated through.
MAKE AHEAD: This soup can be made ahead and kept warm using the “Keep Warm” setting on the Instant Pot for up to one hour.
- Instant Pot
- Measuring cups and spoons
- Liquid measuring cup
- Wooden mixing spoon
- Cutting board
- Chef’s knife
Miso soup is made using ¼ cup of miso paste and a few other ingredients. As mentioned above, miso paste is made of fermented soybeans and can be found in most US grocery stores.
Traditional miso soup does not have meat in it. Instead, it is made of tofu, seaweed, mushrooms, miso paste, and green onions.
MORE MAIN DISHES
- Chicken Chow Mein
- Grilled Teriyaki Chicken Thighs
- Pad See Ew Noodles
- Spicy Noodles
- Grilled Game Hens with Asian BBQ Sauce
- Beef Negimaki – Japanese Rolled Steak and Scallions
- Healthier General Tso’s Chicken
- Pad See Ew Noodles
- Sichuan-Style Orange Beef
- Healthier Orange Chicken
Instant Pot Miso Soup Recipe Without Dashi
- 1 Tablespoon olive oil
- 1 cup shiitake mushrooms sliced ¼ inch thick
- 5 cups water
- ¼ cup miso paste
- ¼ cup firm tofu cut in ½ inch cubes
- 1 sheet nori dried seaweed in 1 inch squares
- 2 green onions sliced
- ½ teaspoon fish sauce optional
FOR SERVING: (both optional)
- Sesame seeds
- Green onions cut on the bias
SAUTE MUSHROOMS AND ADD INGREDIENTS:
- Heat the Instant Pot using the Saute Normal function. Add the olive oil and allow it to heat for 30 seconds.
- Add the mushrooms and saute, stirring occasionally, for 5 minutes, or until the mushrooms start to turn golden brown.
- Add the water and miso paste. Whisk until the miso paste has fully dissolved.
- Add the tofu, nori, green onions, and fish sauce, if using.
- Attach the Instant Pot lid and heat it using the pressure cook on manual HIGH pressure setting for 8 minutes. Make sure the pressure is in the “sealing” position.
- When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful, the vent will steam and may splatter.
- Open Instant Pot, ladle the soup into bowls, and garnish with sesame seeds (optional). Serve.