Instant Pot Hot and Sour Soup
Instant Pot Hot and Sour Soup is a delightfully easy to make soup that will warm your soul with Asian flavors. Easy to make, healthy and incredibly delicious.
Servings 8 servings
Calories 131kcal
Ingredients
- 16 oz of fresh Shiitake mushrooms sliced
- or 2oz dried Shiitake mushrooms
- 14 oz extra firm tofu cut into cubes
- 8 oz can of bamboo shoots drained
- 2 tablespoon Asian sweet chili sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground white pepper
- 2 tablespoon white granulated sugar
- 2 tablespoon Rice or White vinegar
- 1/4 cup low sodium Soy Sauce
- 1 tablespoon garlic Chili paste optional
- 8 cups vegetable broth or water
- 3 large eggs cracked and whisked
- 4 cups fresh spinach optional
- 5 Scallions sliced
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- If using dried shiitake mushrooms: Place mushrooms in a medium bowl and cover with hot water for 30 minutes. Drain liquid and thinly slice.
- Add to the Instant Pot: mushrooms, tofu, bamboo shoots, garlic, Asian sweet chili sauce, garlic, ginger, white pepper, sugar, rice vinegar, soy sauce, garlic chili paste, and vegetable stock.
- Lock on Lid and point Pressure Valve to Sealed.
- Cook at High Pressure for 5 minutes. When the Instant Pot beeps, do a 10-minute Natural Pressure Release and then manually release the rest of the pressure.
- Select the Sauté mode. Add a few drops of oil to the beaten egg and whisk to combine.
- When the soup begins to bubble, pour the beaten eggs into the middle of the cooking pot. Wait for a few seconds and then stir the egg mixture in a circular motion slowly a couple of times.
- If you want the soup to be thicker, mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot and gently stir, let it simmer for 1-2 minutes. If you want the soup even thicker, add another of 1 tablespoon of cornstarch mixed with water. The soup will also thicken slightly after it cools off thanks to the cornstarch mixture.
- Turn off the Instant Pot. Add the spinach to the pot and stir to combine. Add 1/2 the sliced scallions and stir.
- For extra sour flavor, add one more tablespoon of vinegar at the end.
- Serve garnished with scallions.
Video
Nutrition
Serving: 0g | Calories: 131kcal | Carbohydrates: 18g | Protein: 8g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 61mg | Sodium: 1324mg | Potassium: 420mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2070IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 1.9mg