Hot and Sour Soup

Instant Pot Hot and Sour Soup

Introduction: Indulge in the exquisite flavors of our Authentic Instant Pot Hot and Sour Soup – a culinary journey through the heart of Chinese cuisine. Elevating the dining experience with a perfect balance of spice and tang, this classic dish is not only easy to prepare at home but surpasses the allure of takeout. Immerse yourself in a steaming bowl of goodness that is low calorie, low carb, gluten-free, and, above all, incredibly delicious. As we guide you through this culinary masterpiece, savor the rich aroma and vibrant colors that make this soup a true delight for the senses.

Ingredients: Soup Broth:

  1. 8 cups of high-quality chicken broth or vegetable broth
  2. 3 teaspoons of fresh grated ginger or 1 1/2 teaspoons of dried ginger powder
  3. 8 ounces of sliced mushrooms (cremini, white, baby bella, or shiitake)
  4. 5 dried wood ear mushrooms, soaked and sliced (optional)
  5. 4 tablespoons of rice vinegar or white vinegar
  6. 1 1/2 tablespoons of red wine vinegar, rice vinegar, or white vinegar
  7. 1/4 cup of soy sauce
  8. 2 tablespoons of chili garlic sauce, sriracha, or hot sauce of choice
  9. 1 1/2 teaspoons of sesame oil
  10. 1 teaspoon of white pepper or black pepper

Soup Add-Ins: 11. 8 ounces of canned bamboo shoots, drained (optional)

  1. 8 ounces of firm tofu, cut into small cubes or strips
  2. 4 tablespoons of cornstarch
  3. 4 tablespoons of water
  4. 2 whisked eggs
  5. 3 thinly sliced green onions

Garnish (Optional): 17. Thinly sliced green onions

  1. Crispy Chow Mein Noodles

Instructions:

  1. Begin by soaking the dried wood ear mushrooms in warm water for 5 to 10 minutes until softened. Drain, rinse, and slice into thin strips, discarding the tough center piece.
  2. In the Instant Pot (or Electric Pressure Cooker), combine all the soup broth ingredients, stirring until evenly combined. Secure the lid, turn the pressure valve to SEALING, and use the Manual Pressure cook button or Soup button to set the time for 5 minutes. The pot will take approximately 5 to 10 minutes to come to pressure.
  3. After the cooking time, allow the pot to Natural Release for 10 minutes. When the pot reads L00:10, indicating 10 minutes of natural release, carefully turn the pressure valve to VENTING to release any remaining pressure. Once the lid is safe to open, remove it from the pot.
  4. Switch the pot to sauté mode and add the sliced tofu and bamboo shoots. Stir to combine.
  5. In a small bowl, create a smooth mixture of cornstarch and water. As the soup simmers, pour in the cornstarch mixture, stirring continuously. Allow the soup to simmer for 1-2 minutes until thickened.
  6. While the soup is still simmering, stir it slowly in a circular motion and gradually pour in the whisked eggs to create delicate egg ribbons. Cease stirring and allow the eggs to set for 1 minute.
  7. Adjust the spice level to your liking by adding additional chili garlic sauce or sriracha in 1 teaspoon increments.
  8. Garnish the soup with green onions and, if desired, crispy chow mein noodles.
  9. Serve this Authentic Instant Pot Hot and Sour Soup immediately, savoring the complexity of flavors and the warmth it brings.

Notes:

  • Nutrition information does not include the optional crispy chow mein noodle garnish.
  • Dried wood ear mushrooms can be found at your local Asian grocer. If unavailable, substitute with cremini, baby bella, white, button, or shiitake mushrooms.

In-Depth Information:

Immerse yourself in the world of Chinese culinary artistry with our Authentic Instant Pot Hot and Sour Soup, where each carefully chosen ingredient plays a crucial role in crafting a harmonious symphony of flavors. The aromatic blend of fresh grated ginger, earthy mushrooms, and the optional wood ear mushrooms creates a robust foundation for this classic dish.

As the Instant Pot works its magic, infusing the broth with layers of taste, the addition of rice vinegar, red wine vinegar, soy sauce, and chili garlic sauce contributes to the soup’s signature spicy and tangy profile. The touch of sesame oil adds a hint of nuttiness, while white pepper or black pepper enhances the overall depth.

The soup’s add-ins, such as bamboo shoots and firm tofu, lend both texture and substance to this culinary masterpiece. The incorporation of a cornstarch and water mixture acts as a thickening agent, creating a luscious consistency that coats each ingredient with flavorful broth.

A moment of culinary finesse unfolds as whisked eggs are introduced into the simmering soup, creating delicate ribbons that further elevate the visual and textural appeal. Green onions, with their crisp freshness, serve as the perfect garnish, while crispy chow mein noodles (optional) provide a delightful crunch.

Whether you choose to enjoy this soup as an appetizer, main course, or side dish, its low-calorie and low-carb composition aligns seamlessly with a health-conscious lifestyle. Furthermore, its gluten-free nature caters to a diverse range of dietary preferences, making it a versatile and inclusive addition to your culinary repertoire.

In conclusion, our Authentic Instant Pot Hot and Sour Soup invites you to savor the richness of Chinese flavors from the comfort of your home. Unveil the secrets of this beloved dish and create a culinary experience that transcends takeout, promising a journey of taste and nourishment in every spoonful.

Instant Pot Hot and Sour Soup is so easy to make at home and better than takeout! This classic Chinese soup is spicy, tangy, and packed with nutritious vegetables. This simple recipe is low calorie, low carb, gluten free, and most importantly incredibly delicious.

PREP TIME 5minutes mins
COOK TIME 10minutes mins
PRESSURIZING TIME 10minutes mins
TOTAL TIME 25minutes mins
COURSE Appetizer, Main Course, Side Dish
CUISINE Asian
SERVINGS 8
CALORIES 175 kcal

INGREDIENTS

Soup Broth

▢8 cups chicken broth, or vegetable broth

▢3 tsp ginger, fresh grated or 1 1/2 tsp dried ginger powder

▢8 oz mushrooms, sliced, cremini, white, baby bella or shiitake

▢5 dried wood ear mushrooms, soaked and sliced, optional, see notes below

▢4 tbsp rice vinegar, or white vinegar

▢1 1/2 tbsp red wine vinegar, or rice vinegar, or white vinegar

▢1/4 cup soy sauce

▢2 tbsp chili garlic sauce, or sriracha or hot sauce of choice

▢1 1/2 tsp sesame oil

▢1 tsp white pepper, or black pepper

Soup Add Ins

▢8 oz bamboo shoots, canned, drained, optional

▢8 oz tofu, firm, cut into small cubes or strips

▢4 tbsp cornstarch

▢4 tbsp water

▢2 eggs, whisked

▢3 green onions, thinly sliced

Garnish (Optional)

▢Green onions, thinly sliced

▢Crispy Chow Mein Noodles

INSTRUCTIONS 

Place the dried wood ear mushrooms in a large bowl or measuring cup and cover with warm water. Leave the mushrooms to soak for 5 – 10 minutes, or until softened. Drain and rinse the mushrooms. Cut off the hard center piece of the mushroom and discard. Slice the mushrooms into thin strips.

Add all of the soup broth ingredients to the Instant Pot (or Electric Pressure Cooker). Stir until evenly combined. Put the lid on the pot, lock in place and turn the pressure valve to SEALING.

Use the Manual Pressure cook button, or Soup button on the pressure cooker and set the time for 5 minutes. The pot will take about 5 – 10 minutes to come to pressure.

When the cooking time is done allow the pot to Natural Release for 10 minutes (i.e. do not change any settings on the pot, release any pressure or try to remove the lid). When the pot reads L00:10, indicating it has been naturally releasing for 10 minutes, carefully turn the pressure valve to VENTING to release any remaining pressure. Once the pin on the lid has dropped carefully remove the lid from the pot.

Turn the pot on sauté mode. Add in the sliced tofu and bamboo shoots. Stir to combine.

In a small bowl mix together the cornstarch and water until smooth. When the soup is simmering pour in the cornstarch mixture and stir continuously. Allow to simmer for 1-2 minutes or until the soup is thickened.

While the soup is still simmering, stir the soup slowly in a circular motion and slowly pour the whisked eggs into the soup to create the egg ‘ribbons’. Once all the egg mixture has been poured in, stop stirring the soup and allow the eggs to set for 1 minute.

Adjust the soup to taste to your desired spice level. Add additional chili garlic sauce or sriracha hot sauce in 1 tsp increments to increase the spice level.

Garnish the soup with green onions and crispy chow mein noodles and enjoy!

NOTES

*Nutrition Information does not include optional crispy chow mein noodle garnish.*

Dried wood ear mushrooms can be found at your local Asian grocer. The mushrooms come dried and therefore need to be soaked in water before cooking with them. Once soaked the mushrooms double or triple in size. The mushrooms can be omitted from the soup and you can use cremini, baby bella, white, button or shiitake mushrooms instead.