Time needed: <\/span>30 minutes<\/p><\/p>
Slice your tofu.<\/strong> After slicing, place tofu slices between paper towels and top with a heavy pan to remove moisture.<\/p> <\/li>
Slice mushrooms and onions.<\/strong> While tofu is draining, slice the mushrooms and onions into similar sizes. <\/p> <\/li>
Finely Mince Garlic and Ginger.<\/strong> You can also use a small handheld grater to avoid big chunks of garlic and ginger. <\/p> <\/li>
Dice your tofu.<\/strong> Once your tofu is complete drained, dice it into equally sized chunks. <\/p> <\/li>
Add the miso paste to 3 tablespoons of hot water. <\/strong> Stir until together until combined well. <\/p> <\/li>
Combine miso and tofu.<\/strong> Stir until tofu is well coated. Be careful not to over mix, as it will u0022smushu0022 the tofu. <\/p> <\/li>
Set your Instant Pot to saut\u00e9. <\/strong> Once your Instant Pot is hot, lightly spray with olive oil cooking spray. <\/p> <\/li>
Add tofu, mushrooms, and onions to the hot Instant Pot.<\/strong> Saut\u00e9 for two to three minutes until vegetables start to soften.<\/p> <\/li>
Add garlic and ginger.<\/strong> Saut\u00e9 until just fragrant. <\/p> <\/li>
Add your vegetable broth. <\/strong> <\/p> <\/li>
Lock lid, and set valve to sealed. <\/strong> Cook on high pressure for two minutes. <\/p> <\/li>
When time is up, manually release pressure. <\/strong> <\/p> <\/li>
Add seaweed sheets, and replace lid for 2-3 minutes. Do not turn the pot back on.<\/strong> Let seaweed steam inside the pot for 2-3 minutes until it becomes soft. <\/p> <\/li>
Serve immediately.<\/strong> This soup is best when fresh! <\/p> <\/li>
You can add more green onions, soy sauce, or chili paste to your bowl. Enjoy! <\/strong> <\/p> <\/li><\/ol><\/div>\n\n\n\n <\/figure>\n\n\n\n<\/span>How to make this soup on the stove<\/span><\/h2>\n\n\n\n\nFollow steps 1-6.<\/li>\n\n\n\n Preheat pan over medium to high heat.<\/li>\n\n\n\n Spray pan with cooking spray.<\/li>\n\n\n\n Add tofu, mushrooms, and onions to the hot pan. <\/li>\n\n\n\n Saut\u00e9 for two to three minutes until vegetables start to soften. <\/li>\n\n\n\n Transfer ingredients to a large pot. Add garlic, ginger, and vegetable broth.<\/li>\n\n\n\n Cover and simmer for 10 minutes.<\/li>\n\n\n\n Remove from heat. <\/li>\n\n\n\n Add seaweeds sheets, cover, and steam 2-3 minutes until they soften.<\/li>\n\n\n\n Serve immediately. <\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n