5 from 30 votes
Instant Pot Hot and Sour Soup
This Instant Pot Hot and Sour Soup combines fresh and dried shiitake mushrooms, firm tofu, bamboo shoots, and aromatic spices into a flavorful broth enhanced by sweet chili sauce, vinegar, and soy sauce. The soup is thickened with a cornstarch slurry and finished with ribbons of whisked egg for a comforting texture. Scallions and optional spinach add freshness, making it a hearty and tangy soup easily prepared using a pressure cooker.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
servings
Calories:
131 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 131
% 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.