10 Best Instant Pot Asian Soup Recipes
When it comes to Asian soups, nothing beats an Instant Pot. This handy kitchen appliance can make delicious soups in a fraction of the time it would take to make them on the stovetop. If you’re looking for a quick, delicious, and authentic Asian soup, then you’re in the right place. Here are 10 of the best Instant Pot Asian soup recipes.
1. Miso Soup
Miso soup is a traditional Japanese soup that’s made with miso paste, tofu, seaweed, and other ingredients. It’s simple to make in an Instant Pot and can be served as a light meal or as a side dish. It’s an excellent way to get your daily dose of probiotics, too.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 4 cups of vegetable broth
- 4 tablespoons of white miso paste
- 1 teaspoon of grated ginger
- 1/2 cup of chopped green onions
- 1 cup of cubed firm tofu
- 2 tablespoons of soy sauce
- 1/4 cup of dried seaweed
Instructions
- Add the broth, miso paste, and ginger to the Instant Pot.
- Secure the lid and set the pressure release valve to “Sealing”.
- Select the “Soup” setting and set the timer for 5 minutes.
- When the timer is done, carefully release the pressure.
- Stir in the green onions, tofu, soy sauce, and seaweed.
- Serve the soup hot.
Equipment
- Instant Pot
- Measuring cups and spoons
- Spatula
Notes
If you don’t have an Instant Pot, you can make this soup in a pot on the stove. Just simmer the ingredients for 10 minutes and then stir in the green onions, tofu, soy sauce, and seaweed.
Nutrition: Per Serving
- Calories: 143
- Fat: 4.7g
- Carbohydrates: 10.8g
- Protein: 9.7g
Recipe Tips
This soup is best when served fresh. If you’re making it ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving. You can also add other vegetables such as mushrooms, spinach, or carrots.
2. Tom Yum Soup
Tom yum is a spicy and sour Thai soup that’s packed with flavor. It’s easy to make in an Instant Pot and can be served as a light meal or as a side dish. Tom yum is a great way to warm up on a cold day.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 4 cups of vegetable broth
- 2 tablespoons of red curry paste
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 teaspoon of grated ginger
- 1 cup of sliced mushrooms
- 1 cup of cubed tofu
- 1/4 cup of chopped cilantro
Instructions
- Add the broth, curry paste, fish sauce, lime juice, and ginger to the Instant Pot.
- Secure the lid and set the pressure release valve to “Sealing”.
- Select the “Soup” setting and set the timer for 5 minutes.
- When the timer is done, carefully release the pressure.
- Stir in the mushrooms, tofu, and cilantro.
- Serve the soup hot.
Equipment
- Instant Pot
- Measuring cups and spoons
- Spatula
Notes
If you don’t have an Instant Pot, you can make this soup in a pot on the stove. Just simmer the ingredients for 10 minutes and then stir in the mushrooms, tofu, and cilantro.
Nutrition: Per Serving
- Calories: 146
- Fat: 4.3g
- Carbohydrates: 11.2g
- Protein: 9.7g
Recipe Tips
This soup is best when served fresh. If you’re making it ahead of time, store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving. You can also add other vegetables such as carrots, bell peppers, or zucchini.
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