Ingredients
Directions
To an instant pot add mushrooms, green onions, and water, close the lid, and set to the broth/soup setting for 15 minutes.
While the broth is simmering, clean the kombu with a damp cloth to remove some of the white residue. With a sharp knife or kitchen shears cut the kombu in half and set aside.
Once the broth has been simmering for 15 minutes. allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
Carefully remove the lid (use caution with the steam!) and stir in the kombu.
Set the instant pot back to the broth/soup setting and allow the kombu to soften for 10 minutes.
Repeat the pressure release step from above, remove the lid, and strain the broth through a fine mesh strainer. Allow the broth to cool for about 10 minutes and then stir in the miso until fully dissolved. Save the mushrooms and seaweed to use in miso soup or enjoy as a seaweed-rich side dish!
Chef's Notes
Substitutions
If using dried shiitake mushrooms in place of fresh, reduce the measurement to ¼ cup.
Substitute shiitake mushrooms with porcini or oyster mushrooms.
In place of kombu try wakame or dried kelp.
Where to Find Kombu
You can purchase kombu online or at Asian grocery or health food stores. When purchasing kombu, search for organic varieties harvested from the Pacific Ocean. When sealed tightly and stored in a dry cool place, kombu will keep for many years in the pantry.
Storage
Store in an airtight container in the refrigerator for up to 7 days or allow to cool before storing in a freezer-safe container for up to 3 months.
Ingredients
Directions
To an instant pot add mushrooms, green onions, and water, close the lid, and set to the broth/soup setting for 15 minutes.
While the broth is simmering, clean the kombu with a damp cloth to remove some of the white residue. With a sharp knife or kitchen shears cut the kombu in half and set aside.
Once the broth has been simmering for 15 minutes. allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
Carefully remove the lid (use caution with the steam!) and stir in the kombu.
Set the instant pot back to the broth/soup setting and allow the kombu to soften for 10 minutes.
Repeat the pressure release step from above, remove the lid, and strain the broth through a fine mesh strainer. Allow the broth to cool for about 10 minutes and then stir in the miso until fully dissolved. Save the mushrooms and seaweed to use in miso soup or enjoy as a seaweed-rich side dish!