It's hard for me to ever turn down a bowl of soup. I especially love those with lots of veggies and flavor. I put my Instant Pot to work and made an easy and yummy Hot and Sour Soup. It's full of flavor and packed with mushrooms, tofu, and bamboo shoots. Next day leftovers for lunch is just an added bonus!
Ingredients for "Instant" Hot and Sour Soup:
2 quarts chicken broth, preferably homemade
1 1/2 generous cups sliced shiitake mushrooms
1/2 cup fresh sliced wood ear mushrooms
1/2 cup shredded or thinly sliced cabbage
1 cup julienned bamboo shoots
1 cup diced firm tofu
1 cup sliced scallions, about a bunch
1/4 cup dark soy sauce
6 tablespoons balsamic vinegar
4 tablespoons cornstarch mixed with 4 tablespoons water
1-2 tablespoons Sriracha sauce, I use 2
2 tablespoons sesame oil
Time-Saving Tips: All of the vegetables can be prepped in advance. This will really speed up preparing the soup after a busy day.
I have a 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.
Let's see what we need.
Now we're ready to make some soup.
The most time-consuming part of making this soup is slicing up all of the vegetables. Once this is done the rest goes fairly quickly.
Combine the broth and mushrooms in the pot. Cook at high pressure for 5 minutes and a 9-minute natural release.
Add the cabbage and tofu and set pot for 2 minutes on saute. Pour in the cornstarch mixture and set to saute for a minute. Stir until soup thickens. Pour in the soy sauce, vinegar, Sriracha, and sesame oil.
In a circular motion, pour the egg into the soup and give it a stir. Adjust the seasoning. If you want a more sour taste add a teaspoon of vinegar.
It's ready! It's delicious and so comforting on cold winter days. And the best part is that it comes together so quickly that this is great for weeknight cooking.