Easy Hot and Sour Soup Instant Pot Recipe

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easy hot and sour soup recipe

This restaurant-style Easy Hot and Sour Soup Recipe is actually better than the restaurant. It’s the best. The recipe is quick and simple to make, easy to adapt to your personal liking and so so delicious. 

INSTRUCTIONAL VIDEO IS INCLUDED IN THE POST.

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how to make hot and sour soup in instant pot
Restaurant Style Hot & Sour Soup

Instant Pot Easy Hot and Sour Soup Recipe

I have been meaning to post this recipe since a long time. I have no idea why I have delayed so much. My girls love it and I make it often.

Since I am a slave to my habits, I like to add a good dose of vegetables to this soup. As a result, it is a filling soup and can be a mini meal in itself.

Apparently, this is a very popular soup at many Chinese American Restaurants. Seems like we are not the only family that enjoys this delicious soup. It is a personal favorite of many families too. And now you can make it at home. 

I am not claiming it to be an authentic recipe but it is really good. The recipe is adapted according to the ingredients available.

Have you checked our Asian Broth, Instant Pot Tom Yum Soup, Instant Pot Asian Sweet Corn Soup, Instant Pot Kung Pao Spaghetti yet?

What is Hot & Sour Soup?

Although it is a Chinese Soup that has its origin from the regions of Beijing and Sichuan. Noteworthy is that U.S.A. and other Asian countries like Japan & India have their own versions. 

As the name claims, this soup is sour and spicy/hot in taste. Rice wine vinegar lends the sourness and Red Chilies/White Pepper adds the spice/heat quotient to the soup.

Mostly Shitake and wood ear mushrooms are used in the recipe along with carrots (sometimes). But it is common to see the use of Tofu, Bamboo Shoots, Cabbage, Eggs, and Soy sauce in the recipe. 

You can serve the soup as a broth base or can be thickened with the help of Corn Starch Slurry.

It is one of those recipes, that can be easily adapted to the personal preference.

ingredients of hot & sour soup
Ingredients

Hot Sour Soup Ingredients

You will need the following ingredients to make this soup –

Fresh Produce

Although I have used these ingredients but you can adapt and use whatever you like. Include one or all. Although Ginger and Scallions are must.

Green Onions/Scallions,  Carrots,  Cabbage,  Button Mushrooms,  &  Ginger

Packaged/Canned Ingredients

We use amazon affiliate links to suggest the ingredients. You may check our privacy policy for more information.

Vegetable Broth – I used low sodium broth. You may use regular or No sodium broth. You have to monitor the addition of salt accordingly.

Bamboo ShootsThese come in small cans. If you can find bamboo strips, that is good. Or you can slice these into thin matchsticks, after draining from the can.

Tofu, Extra Firm

Corn StarchIt is also known as corn flour in many countries. It is fine white powder kind in appearance. And it is gluten-free.

Spices & Condiments

Rice Vinegar (the souring agent) – You may use regular distilled vinegar too. I started with 1/4 cup of red wine vinegar. Since I like my flavors bold and bursting, I ended up adding more. So start with less and place extra on the side if people need it more. 

White Pepper (the heat agent) – Since I didn’t have white pepper,  I used 1 tsp of Black pepper. Apparently, white pepper is stronger than black pepper. Therefore use that with caution. Start with a fat pinch and then build it on as needed.

Sesame OilThis is optional. But it adds a nice flavor to the recipe. You can use toasted sesame seeds oil for deeper flavor.

Red Chili Sauce/PasteI used sriracha. You can use Sambel Olek as well. I have seen people using chili flakes or red chili paste too. Use whatever is handy, or skip it to avoid being too spicy.

Light Soy Sauce and Dark Soy Sauce – I used both kinds of soy sauce. You can chose to use only one kind whichever is handy. Dark Soy sauce adds not only deeper color but deeper umami. To make your recipe gluten-free, use Tamari instead.

Salt

Other Ingredients

Water

Eggs – These are optional. Adding eggs to this recipe is an American adaptation. Normally people use 3 eggs for this quantity. Since my family isn’t too fond of eggs in the soup, I added only 1 to add little protein.

 

Kitchen Gadgets Used in the Recipe

Instant Pot, Inner Pot, Measuring Cups & Spoons, Kitchen Ladle, Small Whisk, Chopping Board & Knife, Mixing Bowl.

Is this Chinese Hot & Sour Soup Healthy?

This soup is pretty healthy. I would say that it can cure your sinuses.

Lol!! Jokes apart, but with the addition of vegetables and eggs in that good hot & sour broth, this soup is very healthy. It is low in Calories as well.

You can skip the thickening of the soup and make it much lighter. Also, you can skip the oil in it and it is OIL FREE SOUP.

The only downside of this soup is that – it can be high in Sodium. Therefore, if you have sodium related health issues, then be careful.

Can this Asian Soup be VEGAN?

Absolutely YES! Don’t add the eggs and it is 100% VEGAN.

How Can I make it Gluten-free?

Use Tamari Sauce instead of Soy Sauce, and this recipe is 100% Gluten-free.

How to make HOT & SOUR SOUP in Instant Pot?

Watch the instructional video for better understanding. Complete Recipe is at the bottom of the post in RECIPE CARD.

This Recipe has 3 steps –

  1. Make the Soup Broth on Pressure Cook Mode in Instant Pot.
  2. Cook Vegetables in Broth on Saute Mode in IP.
  3. Add Cornstarch Slurry and Egg to the soup. Cook it further on Saute Mode. Cornstarch slurry will thicken the soup. Eggs will add texture to the soup.

Hot & Sour Soup is ready.

easy hot and sour soup recipe
Restaurant Style Chinese Soup

Other Dishes that will go well with this Spicy Broth to make it a meal –

Hakka Noodles, Honey Chili Lime Noodles, Kung Pao Spaghetti, Fried Rice, etc.

Please check out DESSERTS or DESSERT IN A JAR here – mocha express pudding, no-cook chocolate puddingno-bake key lime cheesecake,no-bake cheesecakeno-bake mango cheesecakeblack forest cake in a jar, and more.

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How to make Easy Hot & Sour Soup in Instant Pot?

easy hot and sour soup recipe
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3.79 from 41 votes

Easy Hot and Sour Soup Instant Pot Recipe

This Restaurant-style Hot & Sour Soup is super delicious and so easy to make. It comes together quickly. The soup is hot/spicy and sour in taste as the name suggests. Vegetables add more texture and flavor to the soup. Instructional Video is attached for better understanding.
Course Appetizer, Main / Dinner
Cuisine American Asian, Asian
Keyword Chinese Soup, Hot and Sour Soup, instant pot soups, instant pot vegetarian recipes
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 people
Calories 71kcal
Author simplyvegetarian777

Equipment

  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Kitchen Colander
  • Instant Pot 6 quart or Mealthy Multipot
  • mixing bowl
  • Kitchen Spatula

Ingredients

FRESH PRODUCE

  • 7 Green Scallions sliced diagonally into longer cuts
  • 1 Carrot, large peeld & cut into thin matchstick size
  • 2 cups Cabbage  thinly sliced
  • 10 Button Mushrooms thinly sliced. You may use shitake or baby bella mushrooms.
  • 1 tbsp Ginger grated

PACKAGED INGREDIENTS

  • 32 oz/ 4 cups Vegetable Broth see notes
  • 5 oz can Bamboo Shoots drained & thinly sliced into matchsticks size
  • 1 cup/ 1/2 block Tofu Extra Firm drained & cut into small cubes
  • 1-3 Eggs

OIL & CONDIMENTS

  • 1/4 cup Rice Vinegar and more to add later if needed
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tsp Black Pepper powder OR You may use White Pepper powder which has more heat. Use this with caution with little at a time.
  • 1 tsp Chili Paste or Sriracha + more for later if needed.
  • 1 tsp Sesame Oil You can use toasted sesame seeds oil too.
  • 1 tsp Salt or to taste
  • 2 cups Water

CORN STARCH SLURRY INGREDIENTS

  • 2 tbsp Corn Flour (use 3-4 tbsp for more jelly kind consistency)
  • 2 tbsp Water

Instructions

Read the whole post for many tips and other suggestions made through out the post regarding recipe and how to personalize it easily.

    Also, do not forget to refer to the INSTRUCTIONAL VIDEO attached for better understanding.

      MAKING HOT & SOUR SOUP BROTH

      MAKING CORN STARCH SLURRY

      • Meanwhile, take 2 tbsp corn starch in a mixing bowl and add 2 tbsp cold water to it. Stir these 2 together well with a stirring whisk till combined. Corn Starch Slurry is ready. Set aside till ready to use.
      • Meanwhile, take 2 tbsp corn starch in a mixing bowl and add 2 tbsp cold water to it. Stir these 2 together well with a stirring whisk till combined. Corn Starch Slurry is ready. Set aside till ready to use.

      GET THE EGGS READY

      • If you plan to add eggs to this recipe, then break the eggs in a small bowl and give them a light whisk to make them runny.

      COOKING VEGETABLES IN BROTH

      • Now add chopped carrot matchsticks, diagonally cut Green Onions/Scallions, thinly sliced cabbage, sliced mushrooms, matchstick size bamboo shoots & cubed firm Tofu to the broth. Stir it all well.
      • Cover with a lid. Cook on HIGH SAUTE MODE for 3 minutes.
      • Once the timer goes off, remove the lid and stir.

      PUTTING HOT & SOUR SOUP TOGETHER

      • Now add the Corn Starch Slurry to the Soup and stir well.
      • Also Add the beaten eggs in the pot from far top in a string/thread form. Keep stirring the soup with either a spoon or single chopstick in a circular motion. This will help in making the popular egg ribbon or thread in the soup.
      • Set the Instant Pot on High Saute Mode and cook for 3 minutes.
      • Instant Pot Hot & Sour Soup is ready to be served. Ladle out in soup bowls and enjoy. You may garnish it with more sesame oil, and scallions.

      Combine these Dishes to make it a complete meal

      Video

      Notes

      You can follow us on FacebookInstagramPinterest & Twitter for regular updates. And don’t forget to sign up for our E-Letter whenever we publish a new post.
      Up to 31% Instant Pot Vortex Air Fryer Ovens
      Up to 20% Off Nespresso Vertuo Espresso Machines
      KOIOS 850W Personal Blender for Shakes and Smoothies 11 Pieces Bullet Single Smoothie Blender for Kitchen Small Protable Mixer with 2x17 Oz and 10 Oz Travel Bottles 2 Spout Lids BPA Free (Black)
      Above is a basic Hot & Sour Recipe. Here are the following suggestions to adapt it for personal taste -
      1. You may add more Rice Vinegar to the soup to make it more sour. I added 2 tbsp more towards the end since I like mine quite sour.
      2. I also added more chili paste to my soup, about 1/2 tbsp since I like mine more spicy.
      3. You can serve the soy sauce, rice wine vinegar and hot chili paste on the side for the folks to personalize it.
      4. You can skip the cabbage and carrots in the recipe. Or add more vegetables of your choice. It is your recipe after all.
      5. You can make it vegan by skipping eggs.
      6. Make it Gluten-free by swapping soy sauce with Tamari Sauce.
      7. It is best when consumed fresh but tastes good even after 2 days when refrigerated.

      Hot Sour Soup Ingredients

      You will need the following ingredients to make this soup -

      Fresh Produce

      Although I have used these ingredients but you can adapt and use whatever you like. Include one or all. Although Ginger and Scallions are must.
      Green Onions/Scallions,  Carrots,  Cabbage,  Button Mushrooms,  &  Ginger

      Packaged/Canned Ingredients

      We use amazon affiliate links to suggest the ingredients. You may check our privacy policy for more information.
      Vegetable Broth - I used low sodium broth. You may use regular or No sodium broth. You have to monitor the addition of salt accordingly.
      Bamboo Shoots - These come in small cans. If you can find bamboo strips, that is good. Or you can slice these into thin matchsticks, after draining from the can.
      Tofu, Extra Firm
      Corn Starch - It is also known as corn flour in many countries. It is fine white powder kind in appearance. And it is gluten-free.

      Spices & Condiments

      Rice Vinegar (the souring agent) - You may use regular distilled vinegar too. I started with 1/4 cup of red wine vinegar. Since I like my flavors bold and bursting, I ended up adding more. So start with less and place extra on the side if people need it more. 
      White Pepper (the heat agent) - Since I didn't have white pepper,  I used 1 tsp of Black pepper. Apparently, white pepper is stronger than black pepper. Therefore use that with caution. Start with a fat pinch and then build it on as needed.
      Sesame Oil - This is optional. But it adds a nice flavor to the recipe. You can use toasted sesame seeds oil for deeper flavor.
      Red Chili Sauce/Paste - I used sriracha. You can use Sambel Olek as well. I have seen people using chili flakes or red chili paste too. Use whatever is handy, or skip it to avoid being too spicy.
      Light Soy Sauce and Dark Soy SauceI used both kinds of soy sauce. You can chose to use only one kind whichever is handy. Dark Soy sauce adds not only deeper color but deeper umami. To make your recipe gluten-free, use Tamari instead.
      Salt

      Other Ingredients

      Water
      Eggs - These are optional. Adding eggs to this recipe is an American adaptation. Normally people use 3 eggs for this quantity. Since my family isn't too fond of eggs in the soup, I added only 1 to add little protein.

      Kitchen Gadgets Used in the Recipe

      Instant Pot, Inner Pot, Measuring Cups & Spoons, Kitchen Ladle, Small Whisk, Chopping Board & Knife, Mixing Bowl.

      Nutrition

      Serving: 8people | Calories: 71kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 713mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg

      Please leave your feedback and suggestions in the comments section below. Do try this delicious recipe.

      Sonal

       


       

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      23 Comments

      1. Lip-smackingly delicious!!! And super quick to make which is an added bonus. My only suggestion is that the recipe was hard to read as I had to go back and forth between recipe card and ingredient list multiple times. Could the quantities be mentioned in the recipe card too?

        Thanks

      2. I am 4 months pregnant and had an instant craving for indo Chinese hot and sour soup and had all the ingredients in my pantry and I made this in less than an hour and thoroughly satisfied my cravings . Thank you Sonal for this amazing recipe .

      3. I was so afraid to try this but persevered. I didn’t have the vegetable broth so I had to make my own. Not sure if it would be better with chicken broth and some chicken (chopped) But I did make 3 qts. of Vegetable broth and I am canning 2 of them. But this doesn’t taste l our local Chinese Restaraunt’s hot & sour soup but it is good. A little spicy but good. my husband says if he had not known how the Hot & Spicy soup should taste, he wouldn’t have known the difference. He says that it is so good. It isn’t the usual taste of our local restaurant. But it would go well with rice and chunks of chicken. I cut the heat from the chili paste to 1/2 and 3/4 of tbl spoon of ginger and it was almost too hot to eat. If I make this again, I will substitute chicken broth along with adding chopped chicken. I think that beef stew meat would go fantastically and the slurry would be best if you use flour browned in a skillet would add to the flavor.

      4. Can’t wait to try this one with my niece . She loves hot and sour soup and is pescatarian so I’m always trying to find recipes for her . Thanks so much I’ll let you know how it goes ❣️