Best Chicken And Veggie Miso Soup Instant Pot Version Recipes

CHICKEN MISO SOUP

Chicken Miso Soup image

This unique version of chicken soup is packed with vegetables in a savory miso broth.

Provided by Joaquin de la Concepción

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

4 bone-in chicken thighs, or more to taste
1 pinch dried oregano, or to taste
kosher salt and ground black pepper to taste
3 bay leaves
3 tablespoons miso paste, or more to taste
4 quarts water, or as needed
½ bunch celery, diced
4 carrots, chopped, or more to taste
1 bunch fresh dill, minced
½ butternut squash, peeled and chopped
½ small head red cabbage, chopped
1 purple turnip, peeled and chopped
1 leek, diced
½ red bell pepper, seeded and diced
1 large jalapeno pepper, with seeds, diced

Steps:

Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

Nutrition Facts : Calories 222 calories, Carbohydrate 26.4 g, Cholesterol 46.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 1.7 g, Sodium 558.7 mg, Sugar 9.1 g

INSTANT POT MISO SOUP

Instant Pot Miso Soup image

You can achieve an incredibly flavorful broth for homemade miso soup in minutes, thanks to the Instant Pot! Our version has tender shiitakes, creamy tofu, fresh scallions and touch of mirin. We opted for white miso because of its mild, sweet flavor, but feel free to swap in yellow miso for an earthier broth or red miso for more intensity.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups low-sodium vegetable broth
4 ounces shiitake mushroom caps, thinly sliced
One 2-inch knob fresh ginger, sliced into coins
2 cloves garlic, smashed
3 teaspoons instant dashi granules, such as Hondashi Bonito Soup Stock
6 tablespoons white miso paste
6 ounces firm tofu, drained and diced into 1/2-inch cubes
2 scallions, trimmed and thinly sliced on the bias
2 tablespoons aji mirin (sweetened rice wine), optional

Steps:

Add the vegetable broth, 1 cup water, shiitakes, ginger, garlic, and instant dashi to a 6- or 8-quart Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid. Use a slotted spoon to remove the coins of ginger and discard.
Turn the pot to the high saute setting (this will keep the soup warm). Whisk in the white miso paste until dissolved, then gently stir in the tofu, scallions and mirin if using. Ladle into bowls and serve immediately.