![]() ![]() Cut off the hard center piece of the mushroom and discard. Leave the mushrooms to soak for 5 – 10 minutes, or until softened. Green Onion – a garnish of green onion adds a nice pop of color and freshness to the soupįull Printable Recipe at Bottom of Page Pressure Cook the Brothġ Place the dried wood ear mushrooms in a large bowl or measuring cup and cover with warm water.Cornstarch and Water – gives this soup it’s thick texture.Egg – my favorite part of this soup is the beautiful egg ribbons.Bamboo Shoots, optional – sold canned in the international aisle of grocery stores they add a unique flavor and texture to the soup.A firm tofu will not breakdown in the soup and will keeps its shape. Tofu – I recommend using a firm tofu sliced into strips or cube.White Pepper – to add a peppery flavor to the soup without having small pieces of black pepper in the soup, white pepper is the secret!.Sesame Oil– adds a deep sesame flavor to the soup.When you need a small amount of ginger for a recipe just grate it into your recipe from frozen! No need to buy fresh ginger for each recipe you make. ![]() Pro Tip – keep a piece of ginger frozen in a ziploc bag or wrapped in plastic.Ginger – fresh grated ginger adds a pop of freshness to the soup.It is a chunkier sauce that is packed with garlic flavor The difference is chili garlic sauce is not pureed. This sauce is similar to sriracha and can be substituted with sriracha. Chili Garlic Sauce – the hot of this soup comes from chili sauce.It adds a beautiful color to the soup and also an additional sour flavor Red Wine Vinegar– I love the addition of red wine vinegar in hot and sour soup.It has a sweeter flavor than regular white vinegar. Rice vinegar is a classic Asian ingredient now easily found in all grocery stores. Rice Vinegar– the sour of this soup comes from the addition of vinegar.They can be found in your local Asian Grocer. Wood Ear Mushrooms – sold dried, these mushrooms need to be soaked in water for about 5-10 minutes until they are softened.Mushrooms – traditionally shiitake mushrooms are used in this soup but you can use cremini, button or white mushrooms.I prefer using a low sodium soy sauce to keep the salt level lower. Soy Sauce– adds umami and a deep color to the soup.Broth – chicken or vegetable – use a broth to suit your dietary needs, chicken or vegetable broth can be used.* Optional Bamboo Shoots not Pictured * Hot and Sour Soup Broth Ingredients Just like that you will have a piping hot pot of soup and a yummy side dish! If you have never made hot and sour soup at home you are in for a treat! ![]() While the soup is cooking you can prep an easy side dish like Bang Bang Shrimp Egg Rolls! ![]() Instead you can dump all the ingredients into the pot, set it and forget it. Not only does the Instant Pot cook soup in an instant, you don’t need to monitor and stir the soup stove top. Using an Instant Pot to make soup is a great way to cut down on cooking time. I love a homemade soup recipe that can come together in a flash so I can prep an easy side and have dinner on the table in 30 minutes! The best part about making this soup at home is that you can control the spice level of this soup to your liking. It has always been one of my favorite soups when ordering Chinese take out! Instant pot hot and sour soup is one of the most unique and flavor packed soups! The combinations of spicy chili sauce and sour vinegar is a perfect match. ![]()
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