Instant Pot Hot & Sour Soup

18 minMakes 6–8 servings

A loaded Chinese-style hot and sour soup with mushrooms, bamboo shoots, spinach, and tofu, finished with egg ribbons and thickened with cornstarch.

prepChop scallions and set aside
prepWhisk eggs in a bowl and set aside
prepMix cornstarch and water into a slurry and set aside
prepDrain and cube tofu and set aside
7–8 cups / 1.7–1.9 L vegetable broth	Add broth, oil, vinegars, soy sauce, chili sauce, sesame oil, sugar, ginger, pepper & salt to Instant Pot	Stir in scallions, mushrooms, bamboo shoots & spinach; stir well	Secure lid, pressure cook high 5 min; quick release	Sauté on high until bubbling	Add slurry, stir & boil 2 min; switch to keep warm	Stir in tofu	Add whisked eggs, stir 1 min until ribbons form
1 tbsp canola oil
3 tbsp rice vinegar
1 tbsp red wine vinegar
60 ml reduced-sodium soy sauce
2 tsp chili garlic sauce
1 tsp sesame oil
1.5 tsp granulated sugar
2 tsp ground ginger
1 tsp white pepper
1.5 tsp Kosher salt
1 bunch (about 5 strands) scallions, sliced
450 g Baby Bella mushrooms, sliced
450 g canned bamboo shoots, drained
8–10 oz / 225–280 g baby spinach
30 g cornstarch	Whisk cornstarch & water into slurry
60 ml water
8–14 oz / 225–400 g firm or extra firm tofu, cubed
2 large eggs, whisked

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.