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I've been perfecting hot and sour soup for years, and this Instant Pot version is a game-changer. It's quick, easy, and packs a punch of flavor that'll warm you up from the inside out. My secret? Balancing tangy rice vinegar with spicy sriracha for that perfect zing. Plus, using firm tofu and mushrooms gives it a hearty texture without hours of simmering. Trust me, once you try this recipe, you'll never go back to takeout hot and sour soup again.
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
This Instant Pot Hot and Sour Soup is a quick and easy recipe that brings the classic flavors of this popular Chinese dish to your table in just 25 minutes. Perfect for a cozy meal, it combines tofu, mushrooms, bamboo shoots, and a flavorful broth with a hint of spice.
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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:
This soup is perfect for a quick and comforting meal. Adjust the sriracha sauce to your preferred level of spiciness.
Nutrition value:
Calories: 180kcalCarbohydrates: 10gProtein: 15gFat: 8gSaturated Fat: 2gCholesterol: 93mgSodium: 1100mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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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.
Common Questions About This Instant Pot Soup Recipe
FAQ:
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth in this recipe for a richer flavor.
How spicy is this soup with the sriracha sauce?
The sriracha sauce adds a mild level of spiciness to the soup, but you can adjust the amount to suit your taste preferences.
Can I use soft tofu instead of firm tofu?
While firm tofu holds its shape better in the soup, you can use soft tofu if that's what you have on hand. Just be gentle when stirring.
How long does it take to release the pressure after cooking?
The quick release method usually takes about 5 minutes to release the pressure in the Instant Pot.
Can I add other vegetables to this hot and sour soup?
Absolutely! Feel free to customize the soup by adding vegetables like baby corn, bell peppers, or spinach to suit your taste.
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