Instant Pot Hot and Sour Soup
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Pressurizing Time
10 mins
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Total Time
25 mins
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Servings
8
-
Calories
175 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Asian
Instant Pot Hot and Sour Soup
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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.
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Ingredients
Soup Broth
- 8 cups chicken broth (or vegetable broth)
- 3 teaspoon ginger (fresh grated or 1 ½ teaspoon dried ginger powder)
- 8 oz mushrooms (sliced, cremini, white, baby bella or shiitake)
- 5 dried wood ear mushroom soaked and sliced, optional, see notes below
- 4 tablespoon rice vinegar (or white vinegar)
- 1 ½ tablespoon red wine vinegar (or rice vinegar, or white vinegar)
- ¼ cup soy sauce
- 2 tablespoon Chili garlic sauce (or sriracha or hot sauce of choice)
- 1 ½ teaspoon sesame oil
- 1 teaspoon 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 tablespoon cornstarch
- 4 tablespoon water
- 2 egg whisked
- 3 green onions (thinly sliced)
Garnish (Optional)
- green onions (thinly sliced)
- Chow Mein noodles crispy
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 teaspoon increments to increase the spice level.
- Garnish the soup with green onions and crispy chow mein noodles and enjoy!
Equipments used:
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.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
28g
(9%)
Protein
11g
(22%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
46mg
(15%)
Sodium
1507mg
(63%)
Potassium
212mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
113IU
(2%)
Vitamin C
7mg
(8%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 1507mg | 63% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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I have now made this recipe twice, with phenomenal results both times. I did add some tweaks the second time, looking at other recipes out there. There is something strange too in that there are two recipes on cupofyum for this dish. This one is far easier. I could not find “Wood Ear” mushrooms in my local asian market so I asked for help and was shown a bag of dried “Black Fungus” which is the same thing. After soaking them I found it helpful to chiffonade them by rolling and then slicing which made nice strips. I used 4 cups of chicken broth with 4 cups of vegetable broth (both Better than Bouillon). I found two tablespoons of my chili garlic sauce to overpower and make it too spicy for my taste. Second batch I only added one tablespoon. Third batch I might just use a teaspoon. I also added a tablespoon of chinese rice wine as some recipes have that. My partner and I always order this when we order chinese food and this is better than anything we can get locally!