PRESSURE COOKER CHINESE HOT AND SOUR SOUP
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)
Provided by MKMILLION
Number Of Ingredients 17
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
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
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
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
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
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
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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- Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). 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
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