Is hot and sour soup low-calorie?

As an entirely plant-based soup prepared without oil, this hot and sour soup recipe provides substantial nutritional value with minimal calories, low fat, and no saturated fat.

What can I add besides tofu for protein?

Adzuki beans (azuki/aduki) are firm, dark brown beans often used in Asian cooking. They can be substituted for tofu in this hot and sour soup recipe. Add a can of rinsed adzuki beans to the Instant Pot and vegetables.

Is there a difference between rice vinegar and rice wine vinegar?

Yes – branding. Rice vinegar is made by fermenting rice into sugar that turns into alcohol and continuing the fermentation process to create acid (vinegar). Whether labeled with 'wine' or not, both products are identical.

What can I add to make the hot and sour soup more filling?

Besides beans, noodles, extra vegetables, cooked rice, quinoa, or other grains can be added to or served with the soup.

Easy Instant Pot Hot and Sour Soup: Vegan Recipe

Name: Instant Pot Hot and Sour Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 6 cups vegetable broth; ½ cup soy sauce or Tamari; ½ cup rice vinegar; 2 - 3 teaspoons chili sauce (Sriracha or another you prefer); 1 teaspoon fresh ginger, minced; 1 teaspoon ground black pepper; 10 ounces firm or extra firm tofu; 1 pound (16 ounces) button mushrooms (see notes for alternative); 7 scallions (green onions) sliced (white and green parts); 1 medium carrot, peeled and cut into sticks; 8-ounce can of bamboo shoots, cut into sticks; 10 ounces bean sprouts, rinsed and chopped in half; 3 tablespoons cornstarch (see notes for substitutes); ¼ cup of water

Instant Pot Hot and Sour Soup

Hot and sour soup with mushrooms, scallions, carrots, bean sprouts, and tofu in a bowl with a spoon.

Print Recipe

★★★★★

5 from 2 reviews

Easy Instant Pot hot and sour soup recipe with tofu and vegetables in spicy, sour, savory broth is an amazingly rejuvenating, healthy vegan soup.

Author: Denise
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 minutes
Yield: 6 1x
Category: Instant Pot
Method: Instant Pot
Cuisine: Asian
Diet: Vegan

Ingredients

Units Scale

6 cups vegetable broth
1/2 cup soy sauce or Tamari
1/2 cup rice vinegar
2 - 3 teaspoons chili sauce (Sriracha or another you prefer)
1 teaspoon fresh ginger, minced
1 teaspoon ground black pepper
10 ounces firm or extra firm tofu
1 pound (16 ounces) button mushrooms (see notes for alternative)
7 scallions (green onions) sliced (white and green parts)
1 medium carrot, peeled and cut into sticks
8-ounce can of bamboo shoots, cut into sticks
10 ounces bean sprouts, rinsed and chopped in half
3 tablespoons cornstarch (see notes for substitutes)
1/4 cup of water

Instructions

Press the tofu using a tofu press or wrap it in a paper towel and place it between two plates with the top weighed down. Press for 10-20 minutes.
Prep all the ingredients and then cut the tofu into small cubes.
Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to the Instant Pot. Cook on High Pressure for 2 minutes.
When the Instant Pot is done, carefully release the steam valve, then remove the lid.
Add the vegetables and tofu. Place the lid back on the Instant Pot and cook on high pressure for 3 minutes.
Mix the cornstarch and water in a small bowl to form a smooth slurry.
When the Instant Pot is done cooking, again, carefully release the steam valve and remove the lid. Pour in the cornstarch slurry and stir it in the soup.
Replace the Instant Pot lid and cook on the Sauté setting for 1 minute.
Open the steam handle, remove the lid and stir the soup. Taste the soup and adjust the flavorings if desired.

Stovetop Instructions

To make hot and sour soup on the stove, add all the ingredients for the broth to a soup pot. Start at medium-high heat, and lower the heat when the broth starts to boil. Cover the Pot and simmer for 20 minutes. Add the vegetables and tofu, cover the soup, and simmer for 15 minutes. Mix in the slurry and cook for another 5 minutes.

Notes

Substitutes for cornstarch include arrowroot or tapioca starch.
Consider making air fryer (or baked) crispy tofu for firmer tofu. Stir it in after finishing the soup.

Keywords: Easy Instant Pot hot and sour soup, vegan

Find it online: https://veganwithgusto.com/instant-pot-hot-and-sour-soup/