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.
Tofu, Shiitakes and Kale with Miso-Ginger Broth
Recipe from the Tasting Table Test Kitchen
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
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.