Easy Hot and Sour Soup Instant Pot Recipe

3.86 from 47 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.

Prep Time15

Cook Time10

Course: Appetizer, Main / Dinner

Cuisine: American Asian, Asian

Keyword: Chinese Soup, Hot and Sour Soup, instant pot soups, instant pot vegetarian recipes

Servings: 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

Insert the inner pot inside your Instant Pot and plug it in.
Measure and Add Vegetable Broth, Water, Grated Ginger, Rice Vinegar,, Light Soy Sauce, Dark Soy Sauce, Red Chili Paste, White/Black Pepper to the inner pot. And Stir it well with a kitchen ladle.
Close with the lid and set the valve to Sealing position.
Pressure cook it on HIGH PRESSURE COOK MODE for 2 Minutes
Once the timer goes off follow QPR (quick pressure release). Open the Lid. Your Soup Broth is ready.
You can follow NPR as well if you are not in hurry. You can prepare this broth ahead of time and make the rest of the soup later.

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

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

Video

Notes

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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

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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 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.

Nutrition