Instant Pot Hot and Sour Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
131 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Hot and Sour Soup
Description
Instant Pot Hot and Sour Soup brings together sliced fresh shiitake mushrooms and rehydrated dried shiitake with extra-firm tofu cubes and bamboo shoots in a broth seasoned with garlic, ginger, sweet chili sauce, white pepper, sugar, rice vinegar, soy sauce, and optional garlic chili paste. The soup is pressure cooked to meld the flavors, then eggs are added while simmering to create delicate strands throughout.
The cornstarch slurry thickens the soup slightly for a velvety consistency. Additional optional spinach and fresh scallions introduce bright, fresh notes and texture contrast. The combination of sour vinegar, spicy chili paste, and savory soy creates a balanced, tangy profile true to hot and sour soup.
Cooking in the Instant Pot allows quick pressure cooking and natural release for tender ingredients. The method finishes with sautéing to incorporate the eggs gently without scrambling them.
Ingredients
- 16 oz shiitake mushroom sliced, fresh
- shiitake mushroom dried, 2oz
- 14 oz tofu cut into cubes, extra firm
- 8 oz bamboo shoots drained, canned
- 2 tablespoon sweet chili sauce Asian style
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon ground white pepper
- 2 tablespoon granulated sugar white
- 2 tablespoon rice vinegar or white vinegar
- 1/4 cup soy sauce low sodium
- 1 tablespoon garlic chili paste optional
- 8 cups vegetable broth or water
- 3 egg cracked and whisked, large
- 4 cups spinach optional, fresh
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 61mg | 20% |
| Sodium | 1324mg | 55% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2070IU | 41% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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