EAT: JAPANESE INSTANT POT MISO SOUP • KETO

Easy, healthy recipes are a godsend for me since I’m a working mom with minimal time to get a nutritious meal made for my family on school and work nights. My Instant Pot is my go to cooking tool since it helps make everything faster and let’s the cooking process be almost hands free. Today I’m sharing my Instant Pot Miso Soup Keto recipe — it’s healthy (keto diet & whole 30 approved!) and delicious, a perfect dish with a protein (I like it with seared wild salmon), and a fan favorite with my husband and kids.


In terms of the health benefits of miso soup, miso is an excellent source of vitamin B, E, K, essential minerals, and folic acid. Miso is a fermented food, which provides the gut with good bacteria and strengthens our overall gut health, and in turn improves our overall mental and physical wellness.

JAPANESE INSTANT POT MISO SOUP

Ingredients

8 cups of water

2 teaspoons dashi

1/3 cup of miso paste

2 sheets of dried seaweed

8 ounces of tofu

2 large carrots, sliced

2 stalks of green onions, diced

Instant Pot Miso Soup featured by top US lifestyle blogger Sylvie in the Sky

Instant Pot Miso Soup Directions

Add the water and dashi powder to the Instant Pot. Turn on the Instant Pot to the Saute’ function, stirring and bringing the soup to a boil.

Cut tofu into small squares (small enough to fit into a soup spoon)

Shut off the Instant Pot’s Saute setting after 5 minutes.

Add the miso paste into the Instant Pot one spoonful at a time, mixing until the miso paste is fully dissolved.

Turn the Instant Pot to Saute and simmer for about 10 minutes.

Add the cubes tofu to the Instant Pot.

Add seaweed to the Instant Pot.

Turn on the Instant Pot Soup function for 5 minutes. This allows the flavors of the soup to blend together faster than if it was made stovetop.

Top off with the chopped green onions and serve.

Enjoy!

Loving this Instant Pot miso soup feature? Take a look here for more of my foodie favorites!

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