Pressure Cooker Hot and Sour Tofu Soup
Pressure Cooker Hot and Sour Tofu Soup
Open in full-screen mode

Pressure Cooker Hot and Sour Tofu Soup

Preparation
15 MIN
Cooking
40 MIN
Servings
4
Share

Ingredients

Preparation

  1. In the pressure cooker, combine the cornstarch and beef broth. Add the tofu, bamboo shoots, mushrooms, vinegar, sambal oelek and sesame oil. Season with salt and pepper. Mix well. Cover and select the Soup function.
  2. Let the pressure release and remove the lid. Select the Sauté function. Pour the eggs over the hot soup. Cook for 1 to 2 minutes without stirring. Serve the soup in bowls, garnished with the chives.

Note

For a less spicy soup, reduce the sambal oelek to 1 tsp (5 ml).

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum