Pork and tofu soup with miso and cabbage from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 195) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • Emily Hope on February 08, 2021

    This was pretty good and weeknight-friendly in the sense that you have to do a relatively small amount of prep work/cooking and then the IP does its thing--though it does have about an hour of cooking time. I upped the pork a little bit (and next time might do that even more for my own preference, though C would have preferred the pork just to be used for broth and not in the stew since he's not a big fan of stewed meats). My biggest complaint is that with 1/2 cup of miso, the broth was pretty salty--it seemed like adding 3 tablespoons of soy sauce on top of that (as the recipe indicates) would have made it way too salty, so I left out all but a teaspoon or so. If I make again, may cut down on the miso a bit. I thought it needed some acidity so added a little lime juice at the end. Served it with a small scoop of white rice in the bowl.

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