Silky, savory, tangy, and comforting — this Hot and Sour Soup made in the Instant Pot brings deep umami flavor and soul-warming textures in a fraction of the usual time. Customize it with tofu, mushrooms, pork, and traditional Chinese aromatics. You’ll love how flexible and satisfying this soup is!
🧄 Ingredients
Main
1 lb pork shoulder (1.5 inches thick, marbled preferred)
15g dried shiitake mushrooms, rehydrated, sliced
10g dried wood ear mushrooms, rehydrated, roughly chopped
12g dried lily flowers (optional), rehydrated, halved
140g bamboo shoots, julienned (optional)
100g carrot, julienned (optional)
½ block firm tofu (250g–350g), cubed
1½ tsp ginger, sliced
1 large egg, beaten
For Soup Base
4 cups unsalted chicken stock
2 cups mushroom stock (from soaking shiitakes) or more chicken stock
2 tbsp Chinkiang vinegar (or white vinegar)
1 tbsp regular soy sauce
1 tbsp dark soy sauce
1 tsp salt
1 tsp white pepper
1 tsp roasted sesame oil
Optional: 1 tbsp Shaoxing wine or dry sherry
Thickener
3–4 tbsp cornstarch
¼ cup cold water
Garnish
