Pressure Cooker Hot and Sour Tofu Soup

Name: Pressure Cooker Hot and Sour Tofu Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 tbsp cornstarch; 5 cups (1.25 litres) beef broth; 1 block (1 lb/450 g) semi-firm tofu, patted dry and cubed; 1 can (199 ml) sliced bamboo shoots or 1 can (227 ml) sliced water chestnuts; 1/2 oz (14 g) dried shiitakes mushrooms, chopped, rinsed and drained; 1/3 cup (75 ml) rice vinegar; 1 tbsp (15 ml) sambal oelek (see note); 1 tsp (5 ml) toasted sesame oil; 2 eggs, beaten; 1/4 cup (10 g) chives, finely chopped

5 stars (11) Rate this recipe

Preparation 15 MIN

Cooking 40 MIN
Servings 4

Make this hot and sour tofu soup recipe in your RICARDO multi-function electric pressure cooker or Instant Pot.

Ingredients
Preparation

Ingredients

3 tbsp cornstarch
5 cups (1.25 litres) beef broth
1 block (1 lb/450 g) semi-firm tofu, patted dry and cubed
1 can (199 ml) sliced bamboo shoots or 1 can (227 ml) sliced water chestnuts
1/2 oz (14 g) dried shiitakes mushrooms, chopped, rinsed and drained
1/3 cup (75 ml) rice vinegar
1 tbsp (15 ml) sambal oelek (see note)
1 tsp (5 ml) toasted sesame oil
2 eggs, beaten
1/4 cup (10 g) chives, finely chopped

Preparation

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.
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).

To help you with this recipe

RICARDO Electric Pressure Cooker

The RICARDO 6.3-quart (6 litre) pressure cooker lets you make delicious and flavourful meals bursting in record time. Both safe and efficient, it can prepare homemade broths, legumes, chicken, stews and even yogurt!

119.99 $

SHOP NOW