Description
This savory comforting broth paired with noodles, vegetables, and tofu makes a perfect one pot meal. Cook it up in the Instant Pot for dinner in 30 minutes or less!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch knob of ginger, peeled and grated with a microplane or very finely minced
- 4 ounces of shiitake mushrooms, sliced
- 5 ounces of white mushrooms, sliced
- 1 small head of kale, chopped
- 8 cups miso ginger broth (I get it at Trader Joe’s, but have seen it at a few other markets)
- 1 small stalk of lemongrass
- 6 ounces of udon noodles (or buckwheat soba noodles for gf option)
- 1 package (14 ounces) firm tofu, pressed to remove excess water and cut into 1/2-inch cubes
- 1/4 tsp crushed red pepper (optional)
- Optional toppings: sliced green onion, sriracha or other hot sauce
Instructions
Instant pot directions:
- Turn on sauté function and set to 10 minutes. Add oil and onion to pot and sauté for 1-2 minutes until onion begins to soften. Add garlic and ginger and sauté for another minute, until fragrant.
- Add mushrooms and kale and sauté for remaining 7 minutes. Add broth, lemongrass, noodles, tofu, and red pepper, if using. Put top on instant pot and set to pressure cook on high for 7 minutes. Release steam with valve.
- Remove lemongrass and top with optional toppings.
Stovetop instructions:
- Heat large pot over medium heat. Add oil and onion to pot and sauté for 1-2 minutes until onion begins to soften.
- Add garlic and ginger and sauté for another minute, until fragrant. Add mushrooms and kale and sauté for about 7 minutes, until soft.
- Add broth, lemongrass, and red pepper, if using. Cover and bring to a boil. Add noodles and tofu and cook until noodles are soft, about 7-10 minutes.
Notes
How to press the tofu: Either use a tofu press or place tofu between two plates and put a heavy book (I use a big cookbook) on the top of the top plate and let sit for at least 10 minutes, up to 30. Drain excess water.
Storing leftovers: The noodles will soak up much of the broth when storing leftovers in fridge. When reheating, just add a little water or additional broth (I’ve used vegetable broth and it works just fine if you don’t have any more of the miso ginger broth). Store in fridge for up to 3 days.
Nutrition
- Calories: 280
- Sugar: 5
- Sodium: 950
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 38
- Fiber: 4
- Protein: 16