Hot and Sour Vegetable Soup – Vegan

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. 

OUR LATEST FEATURED VIDEO

Hot and Sour Vegetable Soup – Vegan

Author: sdarunkumar1987 Cooking Method:Pressure Cooking Cuisine:Asian Courses:Main Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 6 minutesRest time: 40 minutesTotal time: 11 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

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

• 2 tablespoon Oil 
• 5 cloves of Minced Garlic
• 1/2 tablespoon Minced Ginger 
• 1 medium size Green Chili, finely Chopped (optional)
• 1 cup Onion, finely Chopped 
• 1 medium size Carrot, peeled & finely Chopped 
• 5 medium size French Beans, finely Chopped 
• 1/2 cup Cabbage, Finely Chopped 
• 1/4 cup Capsicum, finely chopped
• 4 medium size Mushroom, chopped
• 1/4 teaspoon Ground Pepper 
• 1/4 teaspoon Sugar
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Vinegar
• 1 teaspoon Chili sauce or Hot sauce
• 4 cups of Vegetable broth or Water or use Better than Bouillon vegetable
• Cornstarch Slurry (1/4 cup water + 2 teaspoon cornstarch, mix well with no lumps)
• 2 stalks of Spring Onion

Instructions

1. Switch on the electric pressure cooker, select the saute mode high.
2. 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.
3. Then add all the vegetables – carrot, beans, capsicum, cabbage, mushroom and saute for 2 mins.
4. Once the vegetables are half cooked, add soy sauce, vinegar, red chili sauce, salt, sugar, pepper and mix everything well.
5. Add 4 cups of vegetable broth or better than bouillon vegetable and stir well.
6. Close Instant pot with lid, pressure cook at high for 1 minute and followed by a quick pressure release.
7. Carefully open the lid, stir in cornstarch slurry and let the soup boil in saute mode (high) for 1 to 2 mins.
8. Finally, check for seasoning add spring onion greens and mix well.

Serving

9. Sprinkle some ground pepper on top and Serve this clear soup hot.

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.

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