Vegan Instant Pot Hot and Sour Soup

Introduction: Our Vegan Instant Pot Hot and Sour Soup is a flavorful twist on the classic Chinese dish. Packed with spicy, tangy flavors and nutritious vegetables, it’s a quick and easy meal that’s perfect for any occasion.

Ingredients:

  • Vegetable broth
  • Ginger
  • Mushrooms
  • Vinegar
  • Soy sauce
  • Chili garlic sauce
  • Sesame oil
  • Tofu
  • Cornstarch
  • Green onions

Instructions:

  1. Soak mushrooms.
  2. Combine ingredients in Instant Pot.
  3. Pressure cook for 5 mins.
  4. Natural release for 10 mins.
  5. Add tofu and bamboo shoots.
  6. Thicken with cornstarch mixture.
  7. Optional: add whisked eggs for ribbons.
  8. Garnish with green onions.

Conclusion: Enjoy the bold and delicious flavors of our Vegan Instant Pot Hot and Sour Soup. It’s a simple yet satisfying dish that will surely become a favorite in your kitchen.

Vegan Instant Pot Hot and Sour Soup

Dive into the tantalizing flavors of our Vegan Instant Pot Hot and Sour Soup, a delightful rendition of the classic Chinese favorite. Packed with nutritious vegetables and infused with spicy and tangy undertones, this easy-to-make dish is sure to elevate your culinary repertoire. Whether served as an appetizer, main course, or side dish, this soup is a true crowd-pleaser that will leave your taste buds craving more.

Preparation Time: 5 minutes
Cook Time: 10 minutes
Pressurizing Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 175 kcal
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian

Ingredients:

Soup Broth:

  • 8 cups vegetable broth
  • 3 tsp fresh grated ginger or 1 1/2 tsp dried ginger powder
  • 8 oz mushrooms, sliced (cremini, white, or shiitake)
  • 5 dried wood ear mushrooms, soaked and sliced (optional)
  • 4 tbsp rice vinegar or white vinegar
  • 1 1/2 tbsp rice vinegar or white vinegar
  • 1/4 cup soy sauce
  • 2 tbsp chili garlic sauce or sriracha
  • 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 firm tofu, cut into small cubes or strips
  • 4 tbsp cornstarch
  • 4 tbsp water
  • 2 eggs (substitute with tofu scramble for vegan option)
  • 3 green onions, thinly sliced

Garnish (Optional):

  • Green onions, thinly sliced
  • Crispy Chow Mein Noodles

Instructions:

  1. Prepare Dried Wood Ear Mushrooms: Place the dried wood ear mushrooms in a bowl and cover with warm water. Let them soak for 5-10 minutes until softened. Drain and slice, discarding the tough center piece.
  2. Prepare Soup Broth: In the Instant Pot, combine vegetable broth, grated ginger, sliced mushrooms (including soaked wood ear mushrooms if using), rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Stir well to combine.
  3. Pressure Cook: Lock the Instant Pot lid in place and set the pressure valve to SEALING. Select the Manual Pressure Cook or Soup function and set the timer for 5 minutes. The pot will take 5-10 minutes to come to pressure.
  4. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully turn the pressure valve to VENTING to release any remaining pressure. Once the pressure pin drops, carefully remove the lid.
  5. Add Soup Add Ins: Switch the Instant Pot to sauté mode. Add tofu cubes and bamboo shoots to the soup. In a small bowl, mix cornstarch and water until smooth. Pour into the soup while stirring continuously. Allow the soup to simmer for 1-2 minutes until thickened.
  6. Create Egg Ribbons (Optional): While the soup simmers, slowly pour whisked eggs into the soup in a circular motion while stirring gently. Allow the egg ribbons to set for 1 minute without stirring.
  7. Adjust Seasoning and Garnish: Taste the soup and adjust seasoning if necessary. Add more chili garlic sauce for extra heat if desired. Garnish with sliced green onions and crispy chow mein noodles if desired.

Notes:

  • For a vegan option, substitute eggs with tofu scramble. Simply crumble firm tofu and add it to the soup in place of eggs.
  • Dried wood ear mushrooms can be found at Asian grocery stores. They can be omitted if unavailable or substituted with other mushrooms.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Elevate your dining experience with our Vegan Instant Pot Hot and Sour Soup, a flavorful and nutritious delight that brings the authentic taste of Chinese cuisine to your table. With its vibrant colors, bold flavors, and easy preparation, this soup is a must-try for any food enthusiast. Enjoy the exquisite blend of spicy, tangy, and savory flavors in every comforting spoonful!