Vegan Instant Pot: Hot and Sour Soup Recipe

Vegan Instant Pot: Hot and Sour Soup Recipe - Don’t you just love being able to make take out favorites at home in true vegan style? This hot and sour soup is a hearty one, packed with lots of mushrooms and tofu. I especially like to make it when I’m feeling under the weather—all of that spicy ginger and white pepper really helps to clear my head.

Serves 6 to 8
Vegan Instant Pot: Hot and Sour Soup Recipe

Ingredients for Vegan Instant Pot: Hot and Sour Soup Recipe:

  • 2 tablespoons avocado oil or other neutral oil
  • 1-inch knob fresh ginger, peeled and finely grated
  • 3 cloves garlic, minced
  • 1 teaspoon ground white pepper 6 cups mushroom broth
  • 8 ounces (about 12 medium) cremini or button mushrooms, sliced
  • 8 dried shiitake mushrooms, rehydrated in boiling water for 30 minutes
  • 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
  • 1 (14-ounce) block firm tofu, drained
  • 2 tablespoons cornstarch
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • 1 tablespoon turbinado or organic cane sugar
  • 4 green onions, white and tender green parts, thinly sliced
  • ¼ cup chopped fresh cilantro

Directions for Vegan Instant Pot: Hot and Sour Soup Recipe:

  1. Select the Sauté setting on the Instant Pot, add 1 tablespoon of the oil, the ginger, and garlic, and heat for about 2 minutes, until the mixture is bubbling and fragrant but not browned. Add the white pepper and sauté for about 1 minute more. Add the broth, cremini and shiitake mushrooms, and bamboo shoots and stir to combine, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  3. While the soup cooks, cut the tofu into ½-inch slices. Sandwich the slices in a single layer between double layers of paper towels or a folded kitchen towel and press firmly to wick away as much moisture as possible. Cut the slices into ½-inch cubes.
  4. In a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil. Add the tofu in a single layer and cook without stirring for about 3 minutes, or until lightly browned. Using a spatula, turn the cubes over and cook for about 3 minutes more, until browned on the other side. Remove from the heat and set aside.
  5. In a small bowl, combine the cornstarch, vinegar, water, soy sauce, and sugar and stir to combine (the sugar may not dissolve completely). Set aside.
  6. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, then stir in the seared tofu. Stir the cornstarch mixture to recombine, then stir it into the soup. Press the Cancel button to reset the cooking program. Then select the Sauté setting. Bring the soup to a simmer and cook for about 4 minutes, stirring occasionally, until the soup thickens. Press the Cancel button to turn off the pot, then stir in the green onions and cilantro.
  7. Ladle the soup into bowls and serve piping hot.

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