Hot and Sour Soup 酸辣汤 in 30 Minutes – Instant Pot
For more great Instant Pot recipes, please visit InstantPotEasy.com
Make your favourite takeout hot and sour soup at home, made fast with with deeper flavours in the Instant Pot pressure cooker.
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This is also easily made on the stovetop. Just simmer the soup on the stove for 5-10 minutes (instead of in the Instant Pot) before adding the rest of the ingredients. I also added another 2 tablespoons of rice vinegar in the end to give it more tang. Hope you’ll give it a try!
Ur hair is prettier long
Merry Merry Christmas!! Hope you and you husband have a wonderful terrific special Christmas & outstanding New Years!
Interesting….. I've never had carrots or cabbage in this soup in a restaurant.
Wow, this is a very interesting interpretation of hot and sour soup. Is putting ham in it a Canadian thing? I’ve never seen or heard of that before….and I’ve watched/made/eaten a bunch of hot and sour in my life. I loved the idea of simmering slices of ginger in with basic stock in the pressure cooker, I’ll be borrowing that technique when I’m in a hurry vs grating in fresh ginger to homemade stock. If you save your vinegar and white pepper addition to the very end, once your heat is off, it has much better staying power. Those flavor are very volatile and you’ll end up boiling them off otherwise.
You should definitely invest in some Chinese black vinegar or make an easy substitute by using white vinegar with Worcestershire added.
My favorite tweaks are:
*Blanching canned bamboo and water chestnuts for 5 minutes to remove the canned flavor.
*Using some homemade chili oil in the soup.
*A tsp or two of sugar to balance flavor.
* Big splash of dark soy sauce for added color.
*Add a mini bag of Chinese spicy preserved radish/vegetables. This really bumps up the flavor and the chewy texture is fantastic.
*Lots more broth (my family likes a more brothy soup and it seems no matter how big of a batch I make, we rarely have leftovers 😂)
*Couple of big pitches of Vietnamese mushroom seasoning salt.
The mushroom salt is magical. I can’t believe I lived the first 20 years of my life not knowing about this ingredient. It makes any and everything taste fantastic. My kids love it sprinkled on cucumber and tomato slices.
Cheers and thanks for the fun watch.
well.. lose the anecdotes and speed up the chopping and this will be 15 minute soup.
And now, for the way too long comment:
From New Orleans, 'accidentally' lived in Chicago for 19 yrs. Got strung out on Korean food there. A wonderful Korean restaurant was near us, and open 24/7. They served 15-20 different banchan every time! Such a good way to try new stuff, and their H&S soup was stellar.
So, the couple of Korean restaurants here (back in NO) are operated by Vietnamese folks. Very nice folks, but just not 'it'. In Chi the place where I found authentic French bread was the Vietnam bakery. It's crunchy outside, shatters when bitten, and large holes interior. It should feel almost weightless. Thankfully I have a Korean market here where I can buy some of the banchan items, especially a variety of kimchee ! Taste fantastic, good for you, with the added bonus of causing my hubs to leave the room. lol
In Chi we were also near Sun Wah, a top Chinese restaurant. Mmmm, hot and sour soup, mmmm. Back in N.O., I've had some dreadful H&S soup. No tree ears, WaY too many button mushrooms, and no hot or sour. <<<<why?
Love having found you this morning. I follow very few cooking sources lately. You are certainly a breath of fresh air. You and Dude are like a welcome fun visit with some good info thrown in.
Just before we left Chi a new Pakistani restaurant opened near us. We were 2 blocks from Devon, possibly the most varied ethnic shops anywhere. A dish called "Chicken 65" was so very good that I'm going to figure out how to do it at home. If you don't know curry leaf you must remedy that asap. It must be used fresh, there is No substitute. Putting a few leaves in your rice while it cooks will perfume your house with it's unique, delightful fragrance. I'm now bumbling along growing a couple of trees of it.
By the way, I cooked in various health food restaurants in the '70's. Even a macrobiotic one in Nijmegen, Holland. Never been able to stick to a restricted diet. Often make dishes that would be vegan if I had not started by sauteing everything in bacon fat. LOL Insider tip: the best pork rendering comes from smoked pork jowl bacon.
Looking forward to more from y'all.
Love you guys and appreciate the back and forth on the Spam issue. Hard to encourage family to eat less unhealthy stuff and more healthy stuff. I’m going to try this recipe with Tempeh instead of ToFu. We just had major flooding in Nebraska so not a lot of energy to be adventurous. It is on my to do list 👍
I'm so happy to find this recipe! Hot and Sour Soup is one of my favorite soups, and I don't always feel like going out to get it. Nice to know I can make it at home from my pantry. Thanks for the recipe!
I just found your channel and am intrigued by the Hot and Sour soup recipe. I have been wanting a good recipe for my IP. As a novice, I'm not great with videos, is there a printed recipe anywhere? I saw the Amazon cook book but didn't see this recipe in the index…
Cameraman should shut up and not make stupid comments!
Thank you! You are sweet! And your recipe looks very good!
LOL Dude and his SPAM! Made me laugh! 🙂
Just got an IP this week and been watching YT for tips and recipes. Found your channel yesterday and love your presentation. You and Dude are a great team and I love your sense of humor.
I am not Asian, but dated a Chinese- American man and learned a little about the food. Went to grocer and dim sum in Portland China Town a few times. I used to spend hours making three or four dishes for a meal. Hot and Sour soup was a mainstay. I don't cook that much since retirement, but your videos have inspired me.
I am glad you advise your watchers that they can leave out ingredients they don't like. Or, that you can make substitutions. I personally have not used cabbage in my Hot and Sour soup. My Regional Chinese Cookbook did not call for it. It doesn't call for White Pepper either, but hot oil. I never bought hot oil, but have always used Chili Paste with Garlic. I am saying all this just to let people know it is easy to use what you have and may not have to run to the store. Of course, beginner cooks might not have the confidence to ad lib. That's where you are important, Flo!
I subscribed and will be trying out your recipes. Thank you.
If you guys worked in actual finite measurements instead of stupid cups (not common outside the US) everyone would be at peace with the world. The same goes for degrees Celsius and the metric system as a whole. Why does the US continue to retarded, deny logic and refuse to enter the 21st Century?
A clue… NASA adopted the metric system decades ago and works to far tighter tolerances than the imperial system affords. Machine tools calibrated to 0.01 of a millimetre are far more accurate than those calibrated to 0.001of an inch.
How about talking in terms of weights, both imperial and metric, not volumetric cups, that are so naively inaccurate.
It's strange that UK cooks normally specify oven temperatures in both degrees Celsius and Fahrenheit (to cater for their US followers), whilst US cooks arrogantly assume that my UK oven is in Fahrenheit, so don't supply the Celsius equivalent. Maybe it's that UK cooks are more magnanimous than US cooks?
I'm with The Dude, Spam would really nail it!!
I think I could try this! And it seems to be so healthy! (But I wouldn't put spam in it – sorry, Dude!) LOL
@1:32
You know, …if you put the mouth of the carton on top (and not on the bottom) and pour it that way it would pour (flow) much smoother. Give it a try next time.
Thank you for your great videos. I'm a new subscriber to your channel from as far as the Arabian Peninsular.
Wishing you all the best.
SPAM is canned ham. I’m not sure where’s the disconnect come from…
Flo Lum My first Husband was Cantonese From China he could Cook the BEST Food! I'm Greek and Am Indian, we were quite a pair, But he passed away 18 years ago I was 28 when he passed he was 41. I have remarried now 16 years. I miss my Ethnic Husband 🙁 I would LOVE LOVE to see Cantonese Cooking Please, I love everything Cantonese 🙂 especially chow mien and anything seafood, OMG My Husband could make the best dishes and I noticed Cantonese cooking is very saucey almost like French dishes but with different flavors. We always eat Lobster Cantonese for Christmas 🙂 one of many dishes we make. I would Love Love to see your take on the Lobster Cantonese with the Lobster sauce with ground pork and scallions green onions 🙂 I Love this soup!!
Cantonese Food ROCKS!!
I’ve had this in a lot of cities. The best is from Sioux Falls, SD
I use a little dark soy sauce also, to give it color. I also like chili oil instead of white pepper. It's really nice to add a lot of fresh herbs at service also–cilantro, green onion and thai basil.
I will definitely try this one.. I think I can do this.. thanks..
I must tell you that your sweet spirit shines through all your videos. 👍🏻
Thank you for great videos! You are an awesome team!
Hi, Flo! You and Dude rock this channel. I received an Instant Pot for Christmas (after dropping serious hints to everyone in the family) and have been seeking out great recipes every since.
Hot and Sour Soup has been an Asian favorite of mine, ever since I was a kid. You did a fine job of explaining how easy it is to make, so I will most definitely give it a try in the coming days. Keep the great recipes coming, and know that I am a fan of you both. Thank you.
Thanks👍🇺🇸✌
I think Dude might be part Filipino since he has a obsession with spam. I always hand out cans of spam to the older folks on the holidays in the Philippines. Also be careful in Hong Kong I ordered a club sandwich one time and it had spam on it for the meat.
I made your Hot and Sour soup today, Flo, and it was the BEST!! I will always be making this soup! Thank you so much for sharing all these wonderful recipes with us!!!
This was pretty good. My husband had been missing hot and sour soup since we moved away from his favorite Chinese family restaurant. I added three glugs of Red Boat fish sauce to add a bit more depth and shredded the ginger coins after they came out of the broth and added them back in for that fresh ginger heat. Will add some shrimp next time since that’s how our restaurant served it.
My family loved this soup. You made this look so easy to make and it was. You two are wonderful to watch.
My family loved it! My son said it was restaurant quality. Thank you for sharing!