Hot and Sour soup is a popular restaurant style soup from Indo Chinese cuisine. Easy to make at home, ready in less than 15 mins using Instant pot, and tastes better than take – out!
MAIN INGREDIENTS
Vegetables – Finely chopped Onion, Carrot, Cabbage, French beans, Capsicum and Mushroom
Sauce – Soy sauce, Chili sauce or Hot sauce, Vinegar
Vegetable broth – 4 cups of Vegetable broth or use Better than Bouillon vegetable
Ginger and Garlic – 5 cloves of minced garlic and 1/2 tablespoon of minced ginger
Seasoning – Pepper and Salt
Instant pot Model – Instant pot duo crisp 6QT
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 :
- Switch on the electric pressure cooker, select the saute mode high.
- Add oil and let it heat up now add minced ginger, garlic, green chili, 2 tbsp of spring onion whites, onions and saute for 2 mins.
STEP 2 :
Then add all the vegetables – carrot, beans, capsicum, cabbage, mushroom and saute for 2 mins.
STEP 3 :
- Once the vegetables are half cooked, add soy sauce, vinegar, red chili sauce, salt, sugar, pepper and mix everything well.
- Add 4 cups of vegetable broth and stir well.
STEP 4 :
- Close Instant pot with lid, pressure cook at high for 1 minute and followed by a quick pressure release.
- Carefully open the lid, stir in cornstarch slurry and let the soup boil in saute mode (high) for 1 to 2 mins.
STEP 5 :
Finally, check for seasoning add spring onion greens and mix well.
STEP 6 : Serving
Sprinkle some ground pepper on top and Serve this clear soup hot.
TIPS AND TRICKS
Cornstarch slurry is added to thicken the soup. This soup has a clear consistency. If you like thick soup, add 6 teaspoon of cornstarch and if you like very thin soup, add 4 teaspoon of cornstarch.
To Store: Cool down the soup completely and store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stove or in the microwave.
Substitute: I have used red chili sauce, you can replace with hot sauce.
In the place of vegetable broth, use 1 tbsp of Better than Bouillon vegetable (adjust as per your taste) and water.
OUR LATEST FEATURED VIDEO
Hot and Sour Vegetable Soup – Vegan
Description
Hot and Sour soup is a popular restaurant style soup from Indo Chinese cuisine. Easy to make at home, ready in less than 15 mins using Instant pot, and tastes better than take – out!
Ingredients
Instructions
- Switch on the electric pressure cooker, select the saute mode high.
- Add oil and let it heat up now add minced ginger, garlic, green chili, 2 tbsp of spring onion whites, onions and saute for 2 mins.
- Then add all the vegetables – carrot, beans, capsicum, cabbage, mushroom and saute for 2 mins.
- Once the vegetables are half cooked, add soy sauce, vinegar, red chili sauce, salt, sugar, pepper and mix everything well.
- Add 4 cups of vegetable broth or better than bouillon vegetable and stir well.
- Close Instant pot with lid, pressure cook at high for 1 minute and followed by a quick pressure release.
- Carefully open the lid, stir in cornstarch slurry and let the soup boil in saute mode (high) for 1 to 2 mins.
- Finally, check for seasoning add spring onion greens and mix well.
- Sprinkle some ground pepper on top and Serve this clear soup hot.
Serving
ASMR Cooking Video
Notes & Tips
- Cornstarch slurry is added to thicken the soup. This soup has a clear consistency. If you like thick soup, add 6 teaspoon of cornstarch and if you like very thin soup, add 4 teaspoon of cornstarch.
- To Store: Cool down the soup completely and store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stove or in the microwave.
- Substitute: I have used red chili sauce, you can replace with hot sauce.
- In the place of vegetable broth, use 1 tbsp of Better than Bouillon vegetable (adjust as per your taste) and water.