Chinese Tofu and Chicken Hot and Sour Soup
Welcome to our kitchen corner! Dive into the comforting embrace of our Instant Pot and Stove Top, Hot and Sour Soup with Chicken and Tofu. This recipe brings together tender chicken, earthy shiitake mushrooms, and silky tofu in a rich broth, infused with the perfect balance of soy sauce, rice vinegar, and a hint of Sriracha for a touch of heat. The Instant Pot streamlines the process, ensuring a quick and delicious meal without compromising on the bold, tangy, and spicy flavors. Topped with a swirl of beaten eggs and a nutritious addition of frozen spinach, this homemade hot and sour soup is a delightful fusion of simplicity and sensational taste. Perfect for cozy evenings or whenever you crave a bowl of authentic Asian comfort. Enjoy the warmth and goodness in every spoonful!
Ingredients:
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8 cups chicken or vegetable broth
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1 cup thinly sliced shiitake mushrooms
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1/2 cup thinly sliced firm tofu
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1/4 cup soy sauce
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1/4 cup rice vinegar
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2 tablespoons Sriracha sauce (adjust to taste for spiciness)
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1 teaspoon sesame oil
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1 teaspoon powdered ginger
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2 cloves garlic, minced
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2 tablespoons cornstarch dissolved in 2 tablespoons water (Optional)
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2 beaten eggs
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Approximately 1 teaspoon salt (adjust to taste)
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Approximately 1/2 teaspoon black pepper (adjust to taste)
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1 cup frozen chopped spinach
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1 to 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
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How do you make Hot and Sour Soup In The Instant Pot
Stove top Directions Below
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Set the Instant Pot to "Sauté" mode. Add a bit of oil, and once it's hot, add the minced garlic and sliced shiitake mushrooms. Sauté for a few minutes until the mushrooms are softened.
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Add the bite-size pieces of chicken thighs and cook until they are browned on all sides.
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Add the soy sauce, rice vinegar, Sriracha sauce, sesame oil, and powdered ginger. Stir well to combine.
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Pour in the chicken or vegetable broth, and season with salt and black pepper. Cancel the "Sauté" mode.
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In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the Instant Pot and stir.
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Close the Instant Pot lid, set the vent to "Sealing," and cook on "Manual" or "Pressure Cook" mode for about 5 minutes.
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Once the cooking is complete, allow for a natural release for about 5 minutes, followed by a quick release.
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Open the Instant Pot and set it back to "Sauté" mode. Slowly pour in the beaten eggs while stirring gently to create silky egg ribbons.
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Add the frozen chopped spinach and stir until it's heated through.
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Adjust the seasoning if needed.
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Finally, add the tofu.
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Allow the residual heat of the soup to warm the tofu without overcooking it.
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How do you make Hot and Sour Soup On The Stove Top
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In a large pot, bring the chicken or vegetable broth to a simmer.
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Add the shiitake mushrooms, tofu, soy sauce, rice vinegar, Sriracha sauce, sesame oil, powdered ginger, and minced garlic to the pot. Simmer for about 10 minutes until the mushrooms are tender.
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Add the thinly sliced tofu to the pot and simmer for an additional 5 minutes.
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Mix the cornstarch with water to create a slurry. Slowly pour the slurry into the soup, stirring constantly to prevent lumps.
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In a slow, steady stream, pour the beaten eggs into the soup while stirring gently to create silky egg ribbons.
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Season the soup with salt and pepper to taste. Adjust the Sriracha, rice vinegar, and soy sauce if needed for the desired balance of hot and sour flavors.
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Add the frozen spinach to the pot and stir until heated through.
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Gently fold in the pre-cooked bite-size pieces of chicken thighs.
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Once everything is well-combined and heated through, remove the soup from heat.
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How Do You Make The Perfect Egg Ribbons?
Prepare the Eggs: (2)
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Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined.
Slow, Steady Stream:
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When your hot and sour soup is near completion, set it to a low simmer. Ensure the soup is hot but not boiling vigorously.
Create a Whirlpool:
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Using a spoon or ladle, start stirring the soup in a circular motion to create a gentle whirlpool in the center.
Pour Eggs Gradually:
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While the soup is swirling, slowly and steadily pour the beaten eggs into the center of the whirlpool. Pouring the eggs in a thin stream ensures that they spread evenly and form delicate ribbons.
Stir Slowly:
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Allow the eggs a moment to set slightly in the hot liquid. Then, using a chopstick or a fork, stir the eggs gently in the same circular motion. This will encourage the eggs to form ribbons as they cook.
Do Not Over-Stir:
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Be cautious not to over-stir, as this can break the ribbons into smaller pieces. The goal is to maintain distinct, silky strands.
Timing is Key:
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The egg ribbons cook quickly, usually within 30 seconds to 1 minute. Pay close attention and stop stirring as soon as the eggs set into ribbons.
Serve Immediately:
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Once you achieve the desired egg ribbon consistency, remove the soup from heat immediately and serve. The residual heat will continue to cook the eggs slightly.