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Pork and Tofu Soup with Miso and Cabbage
FAST: 1 hour 10 minutes
Slow: 4½ to 5½ hours 20 minutes active
White miso already is packed with umami, but browning it as we do to make this soup builds even more flavor. Just a small amount of pork is enough to create a rich, porky broth; firm tofu gives the dish substance without making it heavy. Make sure to use napa cabbage, not regular green cabbage; the frilly leaves of napa are more delicate and become tender and silky after just a few minutes of simmering, but the stems will remain crisp-tender. The cabbage, tofu and scallions aren't needed until near the end of cooking, so prep these ingredients while the soup cooks. If you like, garnish with toasted sesame seeds and serve with Japanese short-grain rice.
cup white miso
medium garlic cloves, smashed and peeled
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the miso, garlic, ginger and oil. Cook, stirring constantly, until the miso sticks to the bottom of the pot and browns evenly, 3 to 4 minutes. Add the sake and 4 cups water, scraping up the browned bits. Add the pork and 1 teaspoon white pepper; stir, then distribute in an even layer.
Could anyone help adjust this recipe for a pressure cooker? Do I just repeat all the options essentially then cook it on 1 bar of pressure for the same time? I just bought a gorgeous pressure cooker and yet so many recipes online use an instant pot...
Do you think "1/2 medium head Napa cabbage (1 to 1½ pounds)" means find a 1 to 1 1/2 pound head and use half of it, or find a 2-3 pound head and use half of that?