You can achieve an incredibly flavorful broth for homemade miso soup in minutes, thanks to the Instant Pot! Our version uses instant dashi, a shortcut for making dashi, the classic Japanese stock and miso soup essential. It also features tender shiitakes, creamy tofu, fresh scallions and a 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.
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.
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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