Miso is a soybean paste that is made by fermenting soy beans with a culture called a "koji." Most fermented foods require a culture that comes from yeast, mold or good bacteria to jump start the fermentation process. The "koji" culture is derived from a grain, usually rice or barley. Salt is also added, which adds flavor and helps preserve miso. The ingredient list for miso is usually soybeans, a rice or barley culture (koji), salt and water.

What are the different types of miso?

There are many versions of miso, but the three most common types of miso that you'll see in US supermarkets are white, yellow and red miso. White and yellow are fermented for shorter periods of time and have a lighter, more delicate flavor. They are less salty than red miso and fairly interchangeable in recipes. Red miso is fermented for a longer amount of time. It has a saltier, more assertive flavor.

Is there a miso paste substitute?

Miso is a unique product that has been made in Japan for at least a thousand years. There is no equal substitute. Products that come close to replicating the salty, umami flavor of miso are soy sauce, fish sauce and mushrooms. Miso Master also sells chickpea miso which is soy-free.

How long does miso stay fresh?

A long time! The high salt content helps preserve miso and keep it fresh for a year or more after it is opened. The best way to store miso is in a covered container in the refrigerator. FYI: I just bought a container of miso in September 2021, and the best buy date is April 2023. The manufacturer says that even after being opened, the miso will stay fresh through that date.

What else can I use miso for?

Miso is a great flavor booster. It can be used to make salad dressing, like for this couscous salad or miso coleslaw. It can flavor soups (especially miso soup) and add extra flavor and tenderizing properties to marinades. You can use miso to top miso butter salmon or miso butter sweet potatoes .

Yes, miso that is made from soybeans, salt and a grain-based culture is vegan. However, be aware that some miso products also add dashi stock for flavor and dashi is not always vegan. Dashi can be made from kelp, but traditionally dried fish flakes (bonito) are also added.

Instant Pot Mushroom Barley Soup with Miso

Name: Instant Pot Mushroom Barley Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup olive oil; ½ cup finely chopped onion; ¼ cup finely chopped celery; 8 to 12 ounces mushrooms*, roughly chopped into small pieces; 1 tablespoon soy sauce; 2 cups water; 4 cups vegetable broth; 1/2 cup uncooked pearl barley; 2 tablespoons white or yellow miso

Instant Pot Mushroom Barley Soup

a bowl of mushroom and pearl barley soup

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Instant Pot Mushroom Barley Soup is incredibly flavorful. The secret ingredient is miso paste, which adds rich umami flavor. This barley soup is vegan and easy-to-make in your Instant Pot.

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minute cooking time + 10 minute quick release

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

1/4 cup olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped celery
8 to 12 ounces mushrooms*, roughly chopped into small pieces
1 tablespoon soy sauce
2 cups water
4 cups vegetable broth
1/2 cup uncooked pearl barley
2 tablespoons white or yellow miso

*You can use one type of mushroom or a mix of your favorite types. I use a mix of button/cremini mushrooms and shiitake when I make this soup.

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Instructions

Use the saute setting on the Instant Pot to warm the olive oil.
Add the onion and celery. Saute until soft, about 5 minutes. Keep an eye on the onion so it doesn’t burn or stick to the pot.
Add half of the mushrooms and cook for a minute or two, stirring frequently, until the mushrooms have cooked down and decreased in size.
Add the remaining mushrooms and saute several more minutes, stirring frequently, until the mushrooms are very soft.
Drizzle the soy sauce over the mushrooms and mix well.
Add water, broth and pearl barley.
Secure the lid and cook the soup for 15 minutes on high pressure.
When the cooking time is complete, wait 10 minutes then do a quick release of steam.
In a small bowl, whisk together 2 tablespoons of miso paste with ½ cup of the hot soup broth until very smooth.
Slowly pour the miso into the pot of soup, stirring or whisking as you pour.
Taste the soup. Sometimes I add 1 more tablespoon of miso (make sure to whisk it in a small bowl with broth before pouring it into the soup). You can also add salt and black pepper if the soup needs it.

Notes

Right when you open the lid, you might not think that the soup has enough barley. Just wait 10 minutes. As the soup sits, the barley absorbs the broth and plumps up, becoming more noticeable in the soup.

Stove top Instructions: You can also cook this soup on the stovetop. Follow the same instructions to saute the veggies in a soup pot, then add water, broth and barley. Simmer gently with a lid, stirring occasionally, for about 30 minutes until the barley is tender. Then follow the instructions above for adding miso.

Storage: This soup will stay fresh for up to 5 days in the refrigerator. You can also freeze the soup if necessary, but the barley gets softer after being frozen and defrosted.

It's okay to substitute beef broth for the vegetable broth.

This recipe was tested in a 6-quart Instant Pot

Find it online: https://www.kitchenskip.com/instant-pot-mushroom-barley-soup/