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Imagine the perfect balance of tangy and spicy, hitting your taste buds with gusto! That's my instant pot hot and sour soup for you. It's a love letter to those craving warm, comforting flavors. Can't wait to share how you can whip this up in your own kitchen. Trust me, once you've tried it, there's no turning back!
Ingredients for Hot and Sour Soup
- Chicken or vegetable broth: Adds depth of flavor and forms the base of the soup, providing a savory and rich taste.
- Soy sauce: Brings a salty umami flavor to the soup, enhancing the overall taste and adding complexity.
- Rice vinegar: Provides a tangy and slightly sweet flavor, balancing the richness of the broth and soy sauce.
- Sriracha sauce: Adds a spicy kick to the soup, giving it a bold and vibrant flavor profile.
- Ginger: Infuses the soup with a warm and aromatic essence, complementing the other flavors beautifully.
- Garlic: Enhances the overall taste with its pungent and slightly sweet flavor, adding depth to the soup.
- Firm tofu: Offers a protein-rich element to the soup, providing a hearty and satisfying texture.
- Mushrooms: Bring an earthy and meaty flavor to the soup, adding a delicious umami depth.
- Bamboo shoots: Provide a crunchy texture and a subtle sweetness, adding a unique element to the soup.
- Eggs: Create delicate ribbons in the soup, adding a silky texture and richness to the overall dish.
- Green onions: Offer a fresh and mild onion flavor, brightening up the soup and adding a pop of color.
Essential Tools for Making This Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors efficiently.
- Knife: Needed for chopping ingredients like tofu, mushrooms, and green onions for the soup.
- Cutting board: Provides a stable surface for chopping and preparing ingredients safely and efficiently.
![instant-pot-hot-and-sour-soup-recipe](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-hot-and-sour-soup-recipe-1714790263.jpg)
Instant Pot Hot and Sour Soup Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 6 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 block firm tofu, cubed
- 1 cup sliced mushrooms
- 1/2 cup bamboo shoots
- 2 eggs, beaten
- 2 green onions, sliced for garnish
- Salt and pepper to taste
Read more: Instant Pot Hot Chocolate Recipe
Instructions:
- In the Instant Pot, combine broth, soy sauce, rice vinegar, sriracha, ginger, and garlic.
- Add tofu, mushrooms, and bamboo shoots to the pot.
- Close the lid and set the Instant Pot to high pressure for 5 minutes.
- Once done, do a quick release and open the lid.
- Stir the soup and slowly pour in the beaten eggs while stirring.
- Add salt and pepper to taste.
- Serve hot, garnished with sliced green onions.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Sour Cream Cornbread Recipe
Tips for Making Hot and Sour Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not add the beaten eggs.
- Let the soup cool completely before transferring it to an airtight container.
- Refrigerate the soup for up to 3 days.
- When ready to serve, reheat the soup on the stovetop and add the beaten eggs while stirring.
Freezing Instructions
- Prepare the soup without adding the beaten eggs.
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- To serve, thaw the soup in the refrigerator overnight.
- Reheat on the stovetop and add the beaten eggs while stirring before serving.
Adding a splash of black vinegar to the hot and sour soup can enhance the depth of flavor and balance the tanginess of the dish.
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