Instant Pot Hot and Sour Soup

Every time we go to a Chinese restaurant, I order the hot and sour soup, and after trying dozens of versions, I tweaked my own. My Instant Pot Hot and Sour Soup is bursting with umami flavors and is incredibly satisfying. The best part? It takes only 30 minutes to make it at home, quicker and cheaper than getting takeout.

Making easy and comforting soups in my Instant Pot is a staple around here. I love a cozy, soul-warming soup at the end of a busy day, but it needs to be hearty, quick, and easy — just like this Italian Lasagna Soup, Creamy Tomato Soup, or Baked Potato Soup.

This soup is like the most authentic takeout hot-and-sour soup I’ve ever had, and yet…WAY healthier, quicker, and cheaper than a restaurant version. In contrast, it may take a long time to make on the stovetop. However, with the Instant Pot at hand, you are literally minutes away from a tasty vegetarian meal infused with garlic and chili flavors, with the perfect balance of tanginess. Once you try this recipe, you will say goodbye to the takeout version.

Why you will love this recipe 

• Fast and easy homemade soup: I can make this comfort food from scratch in less than 30 minutes. This is actually quicker than ordering takeout.
• It is much better than takeout: I used to get it from the takeout restaurant, but now I can make it for a fraction of the price and use whichever spices and ingredients I like without leaving my home.
• No additives: Another benefit of making it myself is that there are no MSG or other additives that are not good for my family. 
• I can make extra: I love making extra and freezing it so I can use it for meal planning. 
• Vegetarian, gluten- and dairy-free: This wholesome and nutritious soup is naturally gluten-free and hearty from tofu, eggs, and spinach.

What you will need

• Vegetables: I like to use fresh sliced organic Shiitake mushrooms from my local farmers’ market. Sometimes I also add some dried Shiitake mushrooms to give it more texture and depth of flavor. I also like to add some fresh spinach after the soup is done cooking. It only takes a couple of minutes to wilt down, and I can add four whole cups to make it more filling and healthier with a pop of green color. Garnishing the soup with chopped scallions adds color and a fresh, mild onion flavor. For a crisp, juicy texture and a mild, earthy taste, bamboo shoots are chopped and added to the mushrooms and tofu. 
• Dry ingredients: Extra-firm tofu is the main filler, absorbing the liquid ingredients and spices. That makes these tasty chunks even better than having hunks of meat in your soup. I chop mine into small cubes and press them to remove any excess water.
• Wet ingredients: The base’s main ingredient is vegetable broth, so I use low-sodium organic broth. That way, it will not make the soup overly salty. I also use low-sodium soy sauce, so it does not add too much salt. Asian sweet chili sauce perks it up with heat from chili flakes and oil, and a bit of sourness from vinegar. For more vinegar flavor, I add rice vinegar, the most common ingredient that gives this soup its sourness. The eggs I stir into the soup give it those fabulous ribbons I love. 
• Seasonings: Garlic chili paste is a blend of umami garlic, spicy chiles, and a pungent, tart flavor.   
• Herbs and spices: Freshly minced garlic is better than powder here because it adds depth of flavor. The minced ginger is perfect for providing a warm, aromatic, but slightly spicy hint. White pepper gives this soup its signature hot flavor. Only add as much as you want. The white sugar helps balance all the distinct flavors and counteracts the saltiness of the soy sauce and sourness of the vinegar. 

How to make 

Prep mushrooms: First, I soak the dried mushrooms in water for 30 minutes if I am using them. Then, I drain the liquid, slice them thinly, and pat them dry. 

Mix the ingredients in the pot: Now, I add the vegetable stock, pressed tofu, mushrooms, bamboo shoots, Asian chili sauce, ginger, garlic, sugar, white pepper, rice vinegar, garlic chili paste, sweet chili sauce, and soy sauce. 

Cook the soup: Once I stir it together, I lock the lid, seal it, and cook for five minutes. Then I let it release naturally for 10 minutes before manually releasing the remaining pressure. 

Add the eggs: Next, I set it to saute and let it heat while I whisk the egg with a few drops of oil in a measuring cup. When the soup starts to boil, I pour the beaten eggs into the middle, wait a few seconds, and then stir them gently.

Thicken the soup: To thicken the soup, mix a cornstarch slurry, add it to the pot, stir it in, and let it simmer for 2 minutes. 

Add the spinach: Then, turn off the pot and add the spinach and half of the scallions, stirring to combine. 

Garnish and serve: Finally, once the spinach wilts, serve the soup hot, garnished with scallions. 

Expert tip

Adding dried lily flowers

I do not include lily flowers in my recipe, although they are included in authentic Chinese recipes. Dried lily flowers have a unique texture and flavor that people either love or hate. They are slightly sweet and earthy with a floral aroma. Some people say they taste a bit like green beans or artichoke hearts. Others say they can be sour and chewy, with a slightly musky taste. I do not add them to my recipe, so it is up to you. 

More tips to consider:

• Be sure not to add spinach until last. 
• Only use firm or extra-firm tofu so it doesn’t get too soft. 
• Also, press the tofu well to remove all excess moisture. 
• For perfect egg ribbons, whisk the egg first and make sure the soup is simmering on the saute before stirring it in slowly in a circular motion.
• If the soup is too sour, add more sugar or some honey. Baking soda can also help. 

Recipe variations and add-ins:

• Add some meat: Instead of (or in addition to) tofu, I sometimes chop up some grilled chicken breasts or turkey for a heartier, meatier meal. 
• More veggies: Instead of adding meat, you can make this soup extra filling by adding more veggies. For instance, I could add some chopped bell peppers, water chestnuts, broccoli florets, celery, cauliflower, corn, and peas. 
• Extra hot: For those who love spicy food, I chop up some jalapeno peppers and sprinkle them in with some red pepper flakes.
• Extra sour: Alternatively, I can add aged Chinese black vinegar right at the end of cooking to give this soup an extra sour tang. 
• Add tortillas: I also like to give my guests something to dip into the soup, like crusty bread or crispy tortilla chips. 

Serving suggestions:

This Asian soup makes a delicious meal for lunch or dinner. I like to serve it with a side of coconut rice, which only takes 10 minutes to prepare. For those who are watching their carbohydrates, try my cauliflower rice. It is the perfect guilt-free low-carb rice for keto diets. The nutty flavor is delicious with this soup, and it even has peas and carrots. Sometimes I use Korean spicy tofu to make this hot-and-spicy soup. The extra flavor is terrific. 

My kids like it when I serve this soup with egg rolls. My favorites are the chicken egg rolls that I copied from Panda Express. The golden, crunchy exterior, with juicy chicken and veggies inside, makes these even better than the restaurant version. When I want to add some meat to my soup, I add chopped grilled chicken, turkey, pork, ham, or this Korean ground beef. 

How to store leftovers:

• Refrigerate: I save my leftovers in an airtight container in the fridge for up to a week.   
• Freezing: To keep it longer, I use quart freezer bags for this soup. I use a scoop or a cup to transfer the soup from the pot into the bags, then squeeze out the excess air and seal the bags. Then I lay them flat, and they can be stored for up to 4 months. 
• Defrost: To thaw the soup, I remove it from the freezer the night before serving and let it thaw in the refrigerator. 
• Reheating: I can reheat it in a saucepan for 5-10 minutes on medium-low or in a microwave-safe bowl for one to two minutes.   

Frequently asked questions

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