Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Place the onions, carrots, celery, garlic, ginger, star anise, if using, bay leaf, water, and salt, if using, in the multicooker. Lock the lid and set to cook on high pressure for 20 minutes.

  • Meanwhile, line a plate with paper towels, put the tofu on the plate, and cover with more paper towels. Place another plate on top, then cover that with a heavy can or pot to press the tofu and remove the liquid.

  • When cooking is complete, press "Cancel" and carefully quick-release the pressure. Using a slotted spoon, remove and discard the solids in the broth. (It's okay if a few pieces remain.) Add the mushrooms, noodles, and spinach, pressing them down to submerge them in the liquid (they won't all be covered—that's fine). Reseal the pot and set to cook on high pressure for 1 minute.

  • When cooking is complete, press "Cancel" and let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure. Stir in the fish sauce, if using

  • Cut the pressed tofu into 1/2-in. cubes. Serve the soup with the tofu, some cilantro, and lime wedges for squeezing.


While you're happily slurping, your baby can eat this warm and cozy meal as finger food just serve it without broth. You can combine the components or keep them separate.

Recipes are excerpted from The Multi-Cooker Baby Food Cookbook: 100 Easy Recipes for Your Slow Cooker, Pressure Cooker, or Multi-Cooker © 2019 by Jenna Helwig. Photography © 2019 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition Facts

283 calories; fat 6g; carbohydrates 47g; insoluble fiber 4g; sugars 6g; protein 10g; sodium 311mg; calcium 237mg; iron 3mg.