Category: Instant Pot -

Hot & Sour Soup     

Ingredients:
8 cups of vegetable broth
1 tbsp of canola oil
3 tbsp of rice vinegar
1 tbsp of red wine vinegar
1/4 cup of reduced-sodium soy sauce
2 tsp of chili garlic sauce or Sriracha
1 tsp of sesame oil
1.5 tsp of granulated sugar
2 tsp of ground ginger
1 tsp of white pepper
1.5 tsp of Kosher salt
5 scallions, sliced
16oz of Baby Bella (Crimini) mushrooms, sliced
16oz can of bamboo shoots, drained
8-10oz bag of baby spinach
8-14oz of firm or extra firm tofu, cut into small cubes
1/4 cup of cornstarch + 1/4 cup water, for a slurry
2 large eggs, whisked

Preparation:
Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry. The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else.

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done.

Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”.

Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form.

Date added: 2018-08-20
Number of visits: 2373