Best 3 Chicken And Veggie Miso Soup Instant Pot Version Recipes

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Indulge in a delectable culinary journey with our savory Chicken and Veggie Miso Soup, crafted with love and convenience using the Instant Pot. This wholesome soup is not just any ordinary dish; it's a symphony of flavors and textures that will tantalize your taste buds with every sip. The tender chicken, an array of vibrant vegetables, and the rich umami flavor of miso broth come together to create a harmonious balance that's both comforting and invigorating. Experience the fusion of East and West as Japanese miso meets the convenience of modern cooking, resulting in a quick and effortless meal that doesn't compromise on taste. In addition to the classic Chicken and Veggie Miso Soup, we present two exciting variations: the hearty Chicken and Mushroom Miso Soup, bursting with earthy flavors, and the vibrant Vegan Miso Soup, a symphony of plant-based goodness. Whether you prefer the classic combination, crave a more umami-rich experience, or seek a meatless option, we have a recipe that will satisfy your cravings. So, prepare to embark on a culinary adventure with our collection of Instant Pot Miso Soups, where convenience and flavor unite to elevate your everyday dining experience.

Let's cook with our recipes!

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

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.

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

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

SPRING CHICKEN MISO SOUP



Spring Chicken Miso Soup image

Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon sugar
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 ounces sugar snap peas or snow peas, trimmed
8 cups water
2 medium leeks, white and tender green part, diced, about 2 cups
1/4 cup white miso, or more to taste
5 ounces baby spinach, about 4 cups
A few basil or shiso leaves, julienned

Steps:

  • Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
  • Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
  • In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
  • Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
  • To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose the right type of miso: There are many different types of miso, each with its own unique flavor and texture. For this recipe, a light or white miso is a good choice. It has a mild, slightly sweet flavor that will complement the other ingredients in the soup.
  • Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can, use organic vegetables to avoid pesticides and herbicides.
  • Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
  • Add the miso paste at the end: Miso paste is a delicate ingredient that can easily be overpowered by other flavors. Add it to the soup at the end of cooking, once the vegetables are tender and the broth is hot.
  • Serve immediately: Miso soup is best served immediately. Leftovers can be stored in the refrigerator for up to 3 days, but the flavor will be best if you eat it fresh.

Conclusion:

Chicken and veggie miso soup is a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and the miso paste adds a unique and flavorful twist. If you're looking for a quick and easy weeknight meal, or a healthy lunch option, this soup is a great choice.

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