Chinese Hot and Sour Soup
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Chinese hot and sour soup with velvet eggs and spinach is a delectable and satisfying dish that tantalizes the palate with its intricate blend of flavors and textures. This beloved Asian soup, featuring a rich and savory broth, is characterized by its tantalizing combination of spiciness and tanginess. The velvet eggs, carefully beaten and drizzled into the simmering broth, create a velvety, cloud-like presence, imparting a smooth and luxurious mouthfeel to every spoonful. Tender spinach leaves add a fresh and verdant touch, infusing the soup with a burst of vibrant color and earthy goodness. The harmonious interplay of these elements results in a heartwarming and delightful Chinese soup.
You Will Need
2 Boneless, Skinless Chicken Thighs
1 Package Sliced Baby Bella Mushrooms
1 Package Tofu (firm)
4 TBSP Apple Cider Vinegar
6 Cups Chicken Bone Broth
4 Cups Water
1 Bag Frozen Spinach
3 Tbsp Oyster Sauce
4 TBS Soy Sauce
1/4 tsp White Pepper
1/2 tsp Red Pepper Flakes
1 TBS Salt
3 Beaten Eggs
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Corn Starch Mixture
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5 Tbsp Corn Starch
9 tsp water
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Instant Pot Directions
Stove top Directions Below
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Turn on the Instant Pot and select the "Sauté" mode. Add a small amount of oil and sauté the sliced mushrooms until they become tender. Remove the mushrooms and set them aside.
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In the same Instant Pot, add the chicken slices and cook them until they are no longer pink. Once done, take them out and set aside.
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Add the Chicken Bone Broth and water to the Instant Pot. Scrape the bottom of the pot to deglaze and remove any browned bits of food.
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Add the cooked chicken slices, frozen spinach, tofu cubes, oyster sauce, soy sauce, white pepper, red pepper flakes, and salt to the pot. Stir everything together.
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Close the Instant Pot with the lid and ensure the pressure valve is set to "Sealing." Cook on "Manual" or "Pressure Cook" mode for about 5 minutes.
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While the soup is cooking, mix the cornstarch and water in a small bowl to create a slurry.
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Once the cooking time is complete, do a quick release of the pressure by carefully turning the pressure valve to "Venting."
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Turn on the "Sauté" mode again. Slowly pour the cornstarch slurry into the soup while stirring continuously. This will help thicken the soup.
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In a steady stream, pour the beaten eggs into the soup while stirring gently. This will create ribbons of egg in the soup.
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Finally, add the apple cider vinegar to the soup and give it a good stir.
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Taste the soup and adjust the seasonings (salt, vinegar, or pepper) to your preference.
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Your Chinese hot and sour soup is ready to serve! Ladle it into bowls and garnish with green onions or cilantro if desired.
Enjoy your delicious and comforting Chinese hot and sour soup made in the Instant Pot!
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Stove Top Directions
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In a large pot, combine the Chicken Bone Broth and water. Bring it to a boil over medium-high heat.
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Add the sliced mushrooms, tofu cubes, and frozen spinach to the pot. Stir to combine.
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Lower the heat to a simmer and add the thinly sliced chicken thighs, oyster sauce, soy sauce, white pepper, red pepper flakes, and salt. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
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While the soup is simmering, create a cornstarch slurry. In a small bowl, mix the cornstarch and water together until it forms a smooth mixture.
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Once the soup has simmered and the ingredients are cooked, slowly pour the cornstarch slurry into the soup while stirring continuously. This will help thicken the soup to your desired consistency.
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In a steady stream, pour the beaten eggs into the soup while stirring gently. This will create ribbons of egg in the soup.
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Finally, add the apple cider vinegar to the soup and give it a good stir.
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Taste the soup and adjust the seasonings (salt, vinegar, or pepper) to your preference.
Your Chinese hot and sour soup is now ready to be served! Ladle it into bowls and garnish with green onions or cilantro if desired.
Enjoy your homemade Chinese hot and sour soup prepared on the stove top! It's a delightful and flavorful dish that will warm you up and satisfy your taste buds.
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To avoid getting overcooked tofu in Chinese or Asian hot and sour soup, follow these tips:
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Use firm tofu: Choose firm or extra-firm tofu for hot and sour soup. These types of tofu hold their shape better during cooking and are less likely to become mushy or disintegrate.
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Add tofu towards the end: If you're simmering the soup for an extended period, add the tofu towards the end of the cooking time. This way, the tofu will heat through without becoming excessively soft or overcooked.
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Pre-cook the tofu: If you're concerned about the tofu breaking apart during cooking, you can lightly pan-fry or bake the tofu cubes before adding them to the soup. This will create a firmer texture and prevent them from falling apart.
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Cut tofu into larger pieces: Cutting the tofu into larger cubes or slices can help retain their shape better during cooking. Smaller pieces are more prone to disintegrating when exposed to prolonged heat.
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Gentle stirring: When adding tofu to the soup, use a gentle stirring motion to incorporate it. Avoid aggressive stirring, which can cause the tofu to break apart.
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Keep the simmer gentle: If you're simmering the soup for a longer time, keep the heat on low or medium-low. A gentler simmer will prevent the tofu from getting too soft.
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Consider using silken tofu: Silken tofu has a delicate texture and is more suited for gentle cooking methods. If you prefer a softer tofu in your hot and sour soup, opt for silken tofu and add it towards the end of cooking.
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By following these tips, you can maintain the ideal texture of the tofu in your hot and sour soup, ensuring it's flavorful, tender, and not overcooked.
