Pressure Cooker Vegetable Soup with Japanese Flavors
Chop the vegetables, throw them in the pressure cooker, and relax while it cooks! This simple, naturally sweet Vegetable Soup is perfect for cozy winter days!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Peel and cut the potatoes, carrot, and daikon radish into large chunks. Remove the stems from the shiitake mushrooms and cut the caps in half. Slice the onion and cabbage into wedges.
- Cook the Soup: Place all the prepared vegetables into the pressure cooker. Add the water and shio koji. Close the lid and cook over high heat.
- Pressure Cooking: When the pressure cooker reaches full pressure (steam begins to release), turn off the heat and let the pressure release naturally (this may take 10–15 minutes).
- Check and Serve: After the pressure is fully released, open the lid carefully. Using a fork, check that the vegetables are tender. Serve the soup warm in bowls.
Notes
- If shio koji is unavailable, you can substitute it with ½ teaspoon of salt and a dash of sugar to achieve a similar gentle flavor.
- This soup has a naturally light and mild flavor. If you prefer a richer taste, add some vegetable stock. For extra depth, stir in butter or miso after the soup is cooked.
- For safety, always ensure the pressure is completely gone before opening the lid.
- Each pressure cooker works differently, so read the manual to learn how to use it properly and safely.
Video
Nutrition
Serving: 1gCalories: 146kcalCarbohydrates: 33gProtein: 4g
This nutritional information is estimated and provided for general reference only.