Rice Cooker Miso Soup with Tofu
A simple and cozy miso soup made entirely in the rice cooker with tofu, mushrooms, and fresh greens. Soothing, fast, and family-friendly.
Equipment
- Standard rice cooker with soup or cook function
- Sharp knife
- Cutting board
- Ladle
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 4 cups water
- 2 tablespoons miso paste white or red
- 200 g firm tofu cubed
- 1 cup sliced green onions
- 1 cup sliced mushrooms
- 1 cup spinach or bok choy
- 1 tablespoon soy sauce optional
- Seaweed nori or wakame for garnish (optional)
Instructions
- Add 4 cups of water to your rice cooker insert.
- Stir in the miso paste until fully dissolved.
- Add cubed tofu, sliced green onions, mushrooms, and soy sauce (if using).
- Close the rice cooker lid and set to the “Cook” or “Soup” setting. Let cook for about 15–20 minutes.
- In the last 5 minutes of cooking, add the spinach or bok choy.
- Once everything is tender and the broth is flavorful, ladle into bowls.
- Garnish with seaweed if desired. Serve hot and enjoy!
Notes
Use white miso for a sweeter, milder flavor or red for something deeper. Add the greens last to keep them fresh and vibrant.