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.

Duration

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8 people
Calories: 71kcal

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
• 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

Making Hot & Sour Soup Broth

1. Insert the inner pot inside your Instant Pot and plug it in.
2. 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.
3. Close with the lid and set the valve to Sealing position.
4. Pressure cook it on high pressure cook mode for 2 Minutes
5. Once the timer goes off follow QPR (quick pressure release). Open the Lid. Your Soup Broth is ready.
6. 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

1. 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.
2. 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

1. 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
2. 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.
3. Cover with a lid. Cook on HIGH SAUTE MODE for 3 minutes.
4. Once the timer goes off, remove the lid and stir.

Putting Hot & Sour Soup Together

1. Now add the Corn Starch Slurry to the Soup and stir well.
2. 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.
3. Set the Instant Pot on High Saute Mode and cook for 3 minutes.
4. 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.

Nutrition Information

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