Hot And Sour Soup Recipe Instant Pot
Description
Hot and Sour Soup is a classic Chinese soup recipe, packed full of flavor and lots of umami. It is a great appetizer to a meal, or can be enjoyed on its own. This Instant Pot version of the classic is a quick and easy way to make a delicious, restaurant-style soup right at home. The combination of hot and sour flavors make this soup irresistible. The flavorful broth is packed with aromatics, mushrooms, and tofu, and is finished off with a drizzle of sesame oil and a sprinkle of chopped green onion.
This simple soup is sure to become a family favorite. Serve it with some steamed rice or noodles and you’ve got a complete meal. Whether you’re looking for something to warm you up on a chilly night or just want to whip up a tasty dinner, this Instant Pot Hot and Sour Soup is sure to please.
Prep Time
This Instant Pot Hot and Sour Soup only takes about 15 minutes to prep. First, you’ll need to gather all of your ingredients. Make sure you have fresh mushrooms, tofu, aromatics like garlic, ginger, and scallions, and some pantry staples like soy sauce and rice vinegar. Once you have all your ingredients, it’s as easy as measuring and chopping.
Cook Time
Once you’ve prepped all of the ingredients, it’s time to get cooking. This Hot and Sour Soup only takes 15 minutes to cook in the Instant Pot. Start by sautéing the aromatics and mushrooms in a bit of oil. Then, add the broth and all of the remaining ingredients. Secure the lid and set the Instant Pot to ‘Soup’ for 15 minutes. Once it’s done, you can release the pressure and check the soup for seasoning.
Ingredients
- 2 tablespoons oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 8 ounces mushrooms, sliced
- 1 (14-ounce) package extra-firm tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 6 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup chopped green onion
- 1 teaspoon sesame oil
- Salt, to taste
Instructions
1. Set the Instant Pot to the ‘Sauté’ setting. Add the oil, onion, garlic, and ginger. Sauté for 3 minutes, stirring occasionally.
2. Add the mushrooms and tofu to the pot. Sauté for 3 minutes.
3. Add the soy sauce, rice vinegar, sugar, and red pepper flakes. Stir to combine.
4. Add the vegetable broth. Secure the lid and set the Instant Pot to the ‘Soup’ setting for 15 minutes.
5. When the soup is done cooking, release the pressure.
6. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the soup and stir to combine.
7. Turn the Instant Pot to the ‘Sauté’ setting and cook for 3-5 minutes, until the soup is thickened.
8. Turn off the Instant Pot and stir in the green onion and sesame oil. Season with salt to taste.
9. Serve the soup hot, topped with extra green onion, if desired. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Small bowl
- Ladle
Notes
If you don’t have an Instant Pot, you can make this soup on the stovetop. Just follow the same instructions, but cook the soup in a large pot over medium heat for 20-25 minutes, or until the vegetables are tender.
Nutrition: Per Serving
- Calories: 157 kcal
- Fat: 8 g
- Carbohydrates: 11 g
- Protein: 9 g
Recipe Tips
For a more intense flavor, add a few tablespoons of Chinese black vinegar to the soup. This will give it a deep, smoky flavor. You can also add a few drops of chili oil for some extra heat.
If you’re not a fan of tofu, you can swap it out for some chicken or shrimp. Just make sure to adjust the cooking time accordingly.
This soup tastes even better the next day, so make a big batch and enjoy it over a few days. It will keep in the fridge for up to 5 days.
Post a Comment for "Hot And Sour Soup Recipe Instant Pot"