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Instant Pot Hot & Sour Soup
Ingredients
  • 8 cups of vegetable broth (I used 8 tsp of Vegetable Better Than Bouillon + 8 cups of water)
  • 1 tbsp of canola oil
  • 3 tbsp  rice vinegar
  • 1 tbsp of red wine vinegar
  • ¼ cup of reduced-sodium soy sauce
  • 2 tsp of chili garlic sauce (or Sriracha will work fine too!)
  • 1 tsp of sesame oil
  • 1.5 tsp of granulated sugar
  • 2 tsp of ground ginger
  • 1 tsp of white pepper
  • 1.5 tsp of Kosher salt
  • 1 bunch (or about 5 strands) of scallions, sliced
  • 16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
  • 16oz can of bamboo shoots, drained
  • 8-10oz bag of baby spinach
  • 8-14oz of firm or extra firm tofu, cut into small cubes
  • ¼ cup of cornstarch + ¼ cup water, for a slurry
  • 2 large eggs, whisked
Steps
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