In a 7-quart Instant Pot, precooked red beans and potatoes are stewed with fresh vegetables. Brown miso, yeast extract, liquid smoke, and a small amount of vinegar are added just before serving to round out the flavor. A mix of fresh ingredients, several kinds of mushrooms, yeast extract, and miso are combined in this soup to give it a hearty stew-like consistency and umami flavor. It is vegan. Although the preparation takes some time, the result is worth it, and you also have soup for a week. For up to a week, the soup can be stored in the refrigerator. Keep leftovers frozen. Even after being thawed, it still tastes good.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 soufflés |
Ingredients
- 1 tablespoon butter, melted
- 5 tablespoons white sugar, divided
- 5 teaspoons butter
- 5 teaspoons all-purpose flour
- ¼ cup cold milk
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- 1 teaspoon freshly grated orange zest
- 2 large egg yolks
- ⅛ teaspoon vanilla extract
- 2 large egg whites
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
- Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
- Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
- Bake in the preheated oven until risen and browned, about 16 minutes.
- Make
- ahead of time to serve with soufflés; pour sauce into the center of each.
- You can double or triple the recipe and prepare most of it ahead of time for a special dinner party. Follow the recipe to Step 2, then refrigerate custard base and egg whites. About 30 minutes before serving, preheat the oven, whip egg whites, and proceed with the recipe.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 249 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 190 mg |
| Sugars | 36 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Congrats to the chef! This recipe never fails and it’s easy and extraordinary effective. After a 1000 failures with other recipes worth this recipe I am the queen of the Soufles! Thanks with all my heart.
I doubled recipe, followed directions, especially noting the tips via video, made the Creme Anglaise(divine) and the best part, I held them in refrigerator for 3hours and baked them and they were perfect!
I’ve made it many times now and it produces consistently good results.
First time trying a soufflé. My meringue was not as white or thick as the video. But it was very good. Will definitely make again.
Absolutely delicious! I also made the Creme Anglaise which just put it over the top. The recipe makes large souffles though – next time I think I will divide it into 4 smaller ramekins and watch the time to cook them.
Very easy, will make again!
I poured a Tablespoon of creme anglaise in the middle. This was incredible.
Delicious! Simple, easy to follow recipe. I did bring out the hand mixer for the eggs white…didn’t have the time or patience to whip by hand to stage they needed to be. Prepared the custard and refrigerated it along with the separated egg whites and completed the process as instructed after dinner. Also made the Creme Anglaise sauce earlier in the day. Will definitely make again!
That was Amazing!!!
Omg this wa aoooo good. My husband begs me to make it very week
So delicious and yummy
The first dessert I made in my culinary journey. Amazing recipe.
Didn’t change anything. It was unbelievably delicious!
WONDERFULLLLLLL
Made recipe just as is and loved everything about it!!! The texture was perfect and very aromatic. My husband truly enjoyed this treat. Couldn’t take a picture because my device was out of power and by then, the shouffle was deflated
I messed mine up due to a lack of concentration (I folded in the first half of the meringue but not the second half. This resulted in it being undercooked after it’s cooking time so I extended it by a few minutes. It was still delicious. In the absence of Grand Marnier, I used bit of extra zest. Delicious
It was amazing! Just like what I remember from our Disney Cruise. I tripled the recipe and made 6. I had to use the mixer after too much whisking. Was great though! Requested to make again. Watch the video!
Easy recipie! We made raspberry one night and chocolate another and all came out great! We simply swapped out the flavors using syrups, used spare egg white from the sauce and it increased the volume to almost three soufflé this is an incredible dessert! Just line up all the ingedients ready to go as the timing is the only challenge..
Easy and fun. Thank you Chef John!
I had to make some compromises due to not having the correct size ramekins but it was still delicious. I’ll agree with the person that said it needed modifications. Maybe I missed it somewhere but I did use large eggs and I had to add a little more sugar to the whites for the ‘almost’ meringue. The sauce was definitely a must. Will make this again and again and again…especially since the bottle of Grand Marnier I had to buy cost me about $25.
This souffle turned exceptionally light and delicious. The Grand Marnier came through loud and clear. I made an extra 1/2 of batter for 3 souffles which was super easy. Tasted divine with the Creme Anglaise Sauce. The video was excellent at showing exactly what each stage should look like. Well worth watching!