Miso soup in a slow cooker

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 143, total fat 6 G., saturated fats 1 G., proteins 11 G., carbohydrates 13 G., fiber 3 G., cholesterol 0 mg, sodium 1002 mg, sugar 3 G.

You can make an incredibly flavorful broth for homemade miso soup in minutes, all thanks to a slow cooker! This version of the soup features tender shiitake mushrooms, silken tofu, fresh green onions, and a touch of tart mirin. White miso paste, with its mild, sweet flavor, works best here, but you can use yellow or red miso paste for an even richer broth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups lightly salted vegetable broth
110 g shiitake mushroom caps, thinly sliced
5 cm ginger root, cut into coins
2 cloves garlic, crushed
3 teaspoons instant granulated dashi stock, such as Hondashi Bonito Soup Stock
6 tablespoons white miso paste
170 gr. firm tofu, dry and cut into 1 cm cubes.
2 green onions, thinly sliced diagonally
2 tablespoons aji mirin (sweetened rice wine), optional
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, shiitake mushrooms, ginger root, rice wine, miso (soybean paste)

Cooking the dish according to the recipe:

In a 6-8-quart multicooker, combine the vegetable broth, 1 cup water, shiitake mushrooms, ginger, garlic, and instant dashi. Follow the manufacturer's instructions, close the lid, and prepare the multicooker for use. Set the pressure cooker to high pressure for 5 minutes (see Note).
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take about 1 minute). Being careful not to burn yourself with residual steam, open and remove the lid. Use a slotted spoon to scoop out the ginger and discard.

Set the slow cooker to high heat (this will help keep the soup hot). Stir in the white miso paste until completely dissolved, then carefully fold in the tofu, green onions, and mirin, if using. Ladle into bowls and serve immediately.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Simple and quick recipes / Quick lunches / Simple recipes for a multicooker / Multicooker / Soups / Vegetable soups / Food Network - recipes / Asian cuisine

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