{"id":4836,"date":"2024-02-22T21:45:54","date_gmt":"2024-02-22T21:45:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4836"},"modified":"2026-01-01T19:27:47","modified_gmt":"2026-01-01T19:27:47","slug":"instant-pot-hot-and-sour-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/instant-pot-hot-and-sour-soup\/","title":{"rendered":"Instant Pot Hot and Sour Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Instant Pot Hot and Sour Soup<\/span><\/h2>\n
<\/div>\n
Instant Pot hot and sour soup with spicy, sour, savory broth, tofu, and veggies is an amazingly rejuvenating, low-calorie, plant-based soup.<\/span>
<\/div>(Instant Pot and stovetop instructions included.)<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Denise Perrault – Vegan with Gusto<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> cups<\/span> vegetable broth <\/span> – or vegan chicken broth<\/span><\/li>
  • \u00bd<\/span> cup<\/span> soy sauce <\/span> – or Tamari<\/span><\/li>
  • \u00bd<\/span> cup<\/span> rice vinegar<\/span><\/li>
  • 2 – 3<\/span> teaspoons<\/span> chili sauce <\/span> – Sriracha, Sambal Oelek, or another you prefer<\/span><\/li>
  • 1<\/span> teaspoon<\/span> fresh ginger <\/span> – minced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground black pepper <\/span> – or white pepper<\/span><\/li>
  • 10<\/span> ounces<\/span> firm tofu <\/span> – or extra firm<\/span><\/li>
  • 1<\/span> pound<\/span> button mushrooms <\/span> – about 16. (See notes for alternatives.)<\/span><\/li>
  • 7<\/span> medium <\/span> green onions <\/span> – white and green parts<\/span><\/li>
  • 1<\/span> medium <\/span> carrot <\/span> – peeled and cut into sticks<\/span><\/li>
  • 1<\/span> small can (8oz)<\/span> bamboo shoots <\/span> – cut into sticks<\/span><\/li>
  • 8<\/span> ounces<\/span> bean sprouts <\/span> – rinsed and chopped in half<\/span><\/li>
  • 3<\/span> tablespoons<\/span> cornstarch <\/span> (see notes for substitutes.)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Press the tofu using a tofu press or wrap it in a paper towel and place it between two plates with the top weighed down. Press for 10-20 minutes.<\/div><\/li>
    • Prep all the ingredients and then cut the tofu into small cubes.<\/div><\/li><\/ul><\/div>

      <\/span>How to make it in the Instant Pot<\/span><\/h4>
      • Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to the Instant Pot. Cook on High Pressure for 2 minutes.<\/div><\/li>
      • When the Instant Pot is done, carefully release the steam valve, then remove the lid.<\/div><\/li>
      • Add the vegetables and tofu. Place the lid back on the Instant Pot and cook on high pressure for 3 minutes.<\/div><\/li>
      • Mix the cornstarch and water in a small bowl to form a smooth slurry.<\/div><\/li>
      • When the Instant Pot is done cooking, again, carefully release the steam valve and remove the lid. Pour in the cornstarch slurry and stir it in the soup.<\/div><\/li>
      • Replace the Instant Pot lid and cook on the Saut\u00e9 setting for 1 minute.<\/div><\/li>
      • Open the steam handle, remove the lid and stir the soup. Taste the soup and adjust the flavorings if desired.<\/div><\/li><\/ul><\/div>

        <\/span>How to make soup on the stove<\/span><\/h4>
        • Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to a large soup pot on medium-high heat.<\/div><\/li>
        • When the broth starts to boil, lower the heat to simmer. Cover and simmer for 20 minutes.<\/div><\/li>
        • Add the vegetables and tofu, cover the soup, and simmer for 15 minutes.<\/div><\/li>
        • Mix in the slurry and cook for another 5 minutes.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
            \n
          • Cooking time is for the Instant Pot. Allow 10-15 minutes for the initial heating process.<\/li>\n
          • Substitutes for cornstarch include arrowroot or tapioca starch.<\/li>\n
          • To thicken the soup, saut\u00e9 it for another minute. If you add more cornstarch, make a slurry with water before adding it.<\/li>\n
          • I used chestnut mushrooms for this recipe, but any will work, including white button mushrooms, shiitake or wood ear mushrooms, black fungus, or a mix of wild mushrooms.<\/li>\n
          • Cut the tofu into small cubes. It will be soft after cooking. If you like firmer tofu, make a batch of crispy tofu cubes. Add it after adding the cornstarch.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[170,909,132,697,1713,1712],"tags":[],"class_list":["post-4836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-instant-pot","category-soup","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/02\/Instant-Pot-hot-and-sour-soup-with-sriracha-on-the-side.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4836"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4836\/revisions"}],"predecessor-version":[{"id":4837,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4836\/revisions\/4837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4833"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}