Pressure Cooker Chinese Hot And Sour Soup Recipes

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PRESSURE COOKER CHINESE HOT AND SOUR SOUP



Pressure Cooker Chinese Hot and Sour Soup image

This Vegetarian Pressure Cooker Chinese Hot and Sour Soup is Gluten Free, Low Fat, Low Carbs, super healthy and will clear your sinuses!

Provided by Jill Selkowitz

Categories     Appetizer     Main

Time 30m

Number Of Ingredients 14

1 ounce Dried Woodear Mushrooms (rehydrated)
1/2 ounce Dried Lily Flowers (rehydrated)
10-14 ounces Firm Tofu (sliced)
1 teaspoon Sambal Oelek Ground Chili Paste
1/2 cup Bamboo Shoots (sliced)
3 cloves Fresh Garlic (Finely minced/grated)
2 inches Fresh Ginger Root (peeled and grated)
1/4 cup Dark Soy Sauce ((or regular Soy Sauce))
2.5 Quarts Vegetable Stock
3 large Eggs (cracked and whisked)
1/4 cup Chinkiang Black Vinegar ((or apple cider vinegar, Rice Vinegar or White Vinegar))
1- 1.5 teaspoon Ground White Pepper
1 teaspoon Toasted Sesame Oil ((or Pure Sesame Oil))
6 Scallions (sliced)

Steps:

  • Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
  • To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
  • Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
  • Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 6 g, Fat 3 g, Cholesterol 69 mg, Sodium 1632 mg, Sugar 3 g, ServingSize 1 serving

HOT AND SOUR SOUP IN PRESSURE COOKER RECIPE - (4.3/5)



Hot and Sour Soup in Pressure Cooker Recipe - (4.3/5) image

Provided by MKMILLION

Number Of Ingredients 17

6 cups chicken broth
10 ounces extra firm tofu drained
5 tablespoons soy sauce
3 1/2 tablespoons corn starch
1 teaspoon toasted sesame oil
3 tablespoons plus 1 1/2 teaspoons cornstarch
8 ounces thin sliced boneless pork chop trimmed and cut into 1 x 1/8 inch strips
3 tablespoons plus 1 teaspoon cold water
1 large egg
1 5 ounce can sliced water chestnuts drained and halved
1 5 ounce can sliced bamboo shoots drained and julienned
1 15 ounce can broken straw mushrooms drained and rinsed
dried chile peppers to taste
5 tablespoons Chinese black vinegar
2 teaspoons chili oil
1 teaspoon white pepper (or to taste)
1-2 tablespoons rice vinegar and/or sherry vinegar

Steps:

  • 1. Place tofu in paper towel lined pie pan, top with plate and weight down with heavy cans (2 28 oz tomato cans). Let drain for about 15 minutes. 2. Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl. Add pork, toss to coat, and let stand 10 to 30 minutes. 3. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl, set aside. Combine remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl. Add egg and beat with fork until combined. 4. Heat pressure cooker on browning setting. When heated add pork and cook until it just loses pink color. 5. Add water chestnuts, bamboo shoots, mushrooms, dried chiles and stir. 6. Add broth, 3 tablespoons soy sauce, 3 tablespoons black vinegar, 1 teaspoon chile oil. 7. Set pressure cooker to high pressure setting and timer for 7 minutes. Lock lid and once time has expired perform fast release of pressure. 8. While soup is cooking dice tofu into 1/4 inch cubes. 9. Once pressure has released remove lid and set pressure cooker to simmer. Add 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon chili oil, rice/sherry vinegar, white pepper, corn starch mixture, and stir. Add tofu and let soup come to a simmer. 10. Using spoon or chopstick stir soup while drizzling egg mixture in to create ribbons.

HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

PRESSURE COOKER CHINESE HOT AND SOUR SOUP



Pressure Cooker Chinese Hot and Sour Soup image

This Vegetarian Pressure Cooker Chinese Hot and Sour Soup is Gluten Free, Low Fat, Low Carbs, super healthy and will clear your sinuses!

Provided by @MakeItYours

Number Of Ingredients 14

1 ounce Dried Woodear Mushrooms (rehydrated)
1/2 ounce Dried Lily Flowers (rehydrated)
10-14 ounces Firm Tofu (sliced/cubed)
1 teaspoon Sambal Oelek Ground Chili Paste
1/2 cup Bamboo Shoots (sliced)
3 cloves Fresh Garlic (Finely minced/grated)
2 inches Fresh Ginger Root (peeled and finely minced/grated)
1/4 cup Dark Soy Sauce ((or regular Soy Sauce))
2.5 Quarts Vegetable Stock
3 large Eggs (cracked and whisked)
1/4 cup Chinkiang Black Vinegar ((or other vinegar, such as apple cider vinegar, Rice Vinegar or White Vinegar))
1- 1.5 teaspoon Ground White Pepper ((to taste))
1 teaspoon Toasted Sesame Oil ((or Pure Sesame Oil))
6 Scallions (sliced)

Steps:

  • Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
  • To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
  • Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
  • Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.
  • Recipe Notes
  • If you have my Ginger-Garlic Paste, use 2 Tablespoons instead of the individual measurements above. Otherwise, use a cheese grater or food processor.
  • For a thicker Soup, reserve ¼ cup of the Mushroom Water and mix it with 1 Tablespoon Potato Starch. Whisk into Soup, after pressure has been released, right before adding in the Eggs.
  • If you prefer a milder flavor, start out with 1 teaspoon of Sambal Oelek, as you can always add more. Huy Fong Foods Sambal Oelek is a wonderful chili paste, as it offers a wonderful pure chili taste.
  • Dried Wood War Mushrooms, often referred to as "Black Fungus," are very inexpensive and are found in Asian Markets. They expand significantly when re-hydrated. Cremini Mushrooms (8 oz) can be subbed.
  • Try adding 4 ounces of Snow Peas, after pressure is released, to add some veggie crunch to the Soup.
  • Substitutions
  • Chinkiang Black Vinegar - Apple Cider Vinegar or Rice Vinegar
  • Dry Wood Ear Mushrooms - 8 ounces Cremini Mushrooms
  • Lily Flowers - Nothing
  • Sambal Oelek - 1/4 teaspoon White Pepper (if you must. Sambal Oelek highly recommended)
  • Vegetable Broth - Chicken Broth will give a different and delicious flavor.
  • The Soup will still be delicious, using the substitutions.

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

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