How to Make Immune-Boosting Instant Pot Hot and Sour Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Scale
Ingredients
- 2 oz dried shiitake mushrooms
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 12 oz firm tofu, cut into ½ -inch cubes
- 6 oz canned bamboo shoots, drained
- 4 cups bone broth
- 2 cups water
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp ground white pepper
- 2 tbsp Asian sweet chili sauce
- 2 eggs, beaten
- 3 cups fresh spinach (optional)
- 4 scallions, sliced
- 2 tbsp chopped fresh cilantro
- 1 tsp lemon juice or to taste
Instructions
- Place the dried shiitake mushrooms in a medium bowl and cover with hot water.
- Soak for 30 minutes.
- Drain liquid and thinly slice.
- To make the soup, press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the sesame oil.
- Add the garlic and ginger and cook for 30 seconds.
- Add the mushrooms and tofu and saute for one minute.
- Add the soy sauce, bamboo shoots, rice vinegar, sugar, sweet chili sauce, white pepper, bone broth and water.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press SOUP button.
- Adjust the timer to 5 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Press the SAUTE button on the Instant Pot.
- Bring the soup to a boil.
- Add the beaten eggs into hot soup slowly, stirring all the time.
- Cook until clear, stirring constantly.
- Add the spinach and cook for one minute, or until just wilted.
- Stir in lemon juice.
- Season to taste with salt and black pepper.
- Serve, garnished with chopped cilantro and scallions.
Nutrition
Find it online: https://healthysubstitute.com/hot-and-sour-soup