Instant Pot Tofu Miso Soup Recipe

Instant Pot your way to this 30-minute meal

This simple weeknight meal is a perfectly warming bowl that tastes as if it's been slowly simmering for hours. But thanks to your Instant Pot, it'll make itself while you change into your pajamas. The ingredients are all affordable staples, with a majority of the flavor coming by way of the miso-ginger broth—one of Trader Joes's finest.

Head this way for more Instant Pot inspiration.

Recipe from the Tasting Table Test Kitchen

Tofu, Shiitakes And Kale With Miso-Ginger Broth
3.7 from 40 ratings
Get the recipe for a soup that calls for tofu, shiitakes and kale, all in a savory miso-ginger broth—plus, it can be made in 30 minutes with an Instant Pot.
Prep Time
Cook Time
Total time: 30 minutes
  • 3 tablespoons olive oil
  • ½ small onion, sliced thin
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, peeled and minced
  • One 4-ounce pack shiitake mushrooms, sliced thin
  • Salt and pepper, to taste
  • One 5-ounce pack baby kale
  • 3½ cups miso-ginger-flavored broth
  • ½ teaspoon chile flakes
  • 1 pack extra-firm tofu, cut into 1-inch cubes
  1. Preheat the Instant Pot using the sauté function. Once it's hot, add the olive oil, onion, garlic, ginger and shiitake mushrooms. Sauté for several minutes, stirring occasionally, until lightly caramelized. Season the vegetables with salt and pepper.
  2. Add the kale to the vegetables and continue to sauté until the kale is wilted. Add the miso-ginger broth and chile flakes. Continue to simmer on the sauté function for 5 to 7 minutes. Add the tofu and continue to simmer for another 5 minutes. The broth should be flavorful and aromatic. The tofu should be soft. Serve immediately or reserve for another day.
Calories per Serving 370
Total Fat 28.3 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 17.9 g
Dietary Fiber 6.6 g
Total Sugars 4.7 g
Sodium 1,688.2 mg
Protein 18.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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