Instant Pot Hot and Sour Soup
This 30 minute Instant Pot Hot and Sour Soup is a combination of spicy, tangy, nutritious and cozy, all without the use of eggs or meat!
Equipment
- Instant Pot or Skillet
- Whisk
Ingredients
- 3 cups vegetable stock
- 1 medium carrot chopped
- 3 ribs celery chopped
- 1 cup mushrooms chopped
- 1 green onion chopped
- 1 tbsp chili garlic sauce (sambal oelek)
- ⅓ cup corn
- 1 tbsp tamari
- ½ clove garlic minced
- 1¼ tbsp rice vinegar
- ¼ tbsp coconut sugar
- ¼ tsp toasted sesame oil
- ¼ tsp ginger minced
- ½ cup bamboo shoots
- 1½ tbsp hot water
- 1½ tbsp cornstarch
- ¼ block firm tofu chopped
- ¾ tsp white pepper optional
- 1 green onion chopped, for garnishing, optional
Instructions
If using a Skillet
- In a saucepan over medium high heat, add everything except the tofu, cornstarch and water.
- Bring the soup to a boil, then turn the heat to low. Whisk the cornstarch and water together in a bowl to remove any clumps in the cornstarch, then add the mixture into the soup.
- Let the soup simmer on low heat. It will thicken up. After a few minutes, add the tofu as well. When it reaches the desired consistency (after about 7-8 minutes), remove from heat.
- Pour the soup into 4 bowls. Garnish with green onions and serve hot! See recipe notes below for storage.
If using an Instant Pot
- Stir in all ingredients to the instant pot, except the tofu, cornstarch and water.
- Lock the lid, turn the pressure valve to "sealing" and cook on high pressure (or the soup button/manual pressure cook button) for 5 minutes.
- Once the five minutes are over, do not touch the pot, the lid or the settings. Let the pressure naturally release for the next 10 minutes. After 10 minutes, turn the pressure value to "venting." This will release any extra pressure.
- After the pin on the lid has dropped, remove the lid and turn the pot to Saute Mode.
- Stir in the tofu.
- Whisk the cornstarch with the hot water in a small bowl until no cornstarch lumps remain, then pour it into the instant pot while continuously stirring.
- Let it simmer for 2-3 minutes, until the soup thickens.
- Now turn off the pot. Pour the soup into 4 bowls. Garnish with green onions and serve hot! See recipe notes below for storage.
Notes
Storage
- Store in an airtight container in the refrigerator for up to three days.