Miso soup in a slow cooker

Ingredients:

• 4 cups lightly salted vegetable broth
• 110 g shiitake mushroom caps, thinly sliced
• 5 cm ginger root, cut into coins
• 2 cloves garlic, crushed
• 3 teaspoons instant granulated dashi stock, such as Hondashi Bonito Soup Stock
• 6 tablespoons white miso paste
• 170 gr. firm tofu, dry and cut into 1 cm cubes.
• 2 green onions, thinly sliced ​​diagonally
• 2 tablespoons aji mirin (sweetened rice wine), optional
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a 6-8-quart multicooker, combine the vegetable broth, 1 cup water, shiitake mushrooms, ginger, garlic, and instant dashi. Follow the manufacturer's instructions, close the lid, and prepare the multicooker for use. Set the pressure cooker to high pressure for 5 minutes (see Note).
2. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take about 1 minute). Being careful not to burn yourself with residual steam, open and remove the lid. Use a slotted spoon to scoop out the ginger and discard.
3. Set the slow cooker to high heat (this will help keep the soup hot). Stir in the white miso paste until completely dissolved, then carefully fold in the tofu, green onions, and mirin, if using. Ladle into bowls and serve immediately.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.