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Instant Pot Hot/Sour soup
vegan
Ingredients
  • 8 cups water
  • 1 Tblsp no chik'n better than boullion
  • 1 tbsp of canola oil
  • 3 to 4 tbsp of rice vinegar
  • ¼ cup of reduced-sodium soy sauce
  • 1 Tblsp of chili garlic sauce (or Sriracha will work fine too!)
  • 1 tsp of sesame oil
  • 2 tsp of ground ginger
  • 1 tsp of white pepper
  • A lot of chopped baby bok choy
  • 1 large onion sliced
  • 16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
  • 16oz can of bamboo shoots, drained
  • 1 pack of firm or extra firm tofu, cut into small cubes
  •  
  • After it's done add--
  • ¼ cup of cornstarch + ¼ cup water, for a slurry
  • ¼ cup miso paste
  • Bean sprouts
  • Steps
  • Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the cornstarch slurry .
  • Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done
  • add the cornstarch slurry, and miso, and bean sprouts and stir well
Steps
 

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