Instant Pot Hot and Sour Soup | Tested by Amy + Jacky
"Step-by-Step: Easy Chinese Hot and Sour Soup with more rich depth of flavors than the classic favorite Chinese restaurant's Hot and Sour Soup. Tasty satisfying soup that warms your heart...."
INGREDIENTS
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1 pound (454g) pork shoulder (, 1.5 inches thick)
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15 grams dried shiitake mushrooms (, rehydrated and thinly sliced)
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10 grams dried wood ear mushrooms (, rehydrated and roughly chopped)
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½ block (250g - 350g) firm tofu (, cubed)
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1½ teaspoons (8g) ginger (, sliced)
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1 large egg (, beaten)
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12 grams dried lily flowers (, rehydrated and halved lengthwise)
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140 grams bamboo shoots (, julienne)
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100 grams carrot (, julienne)
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1 tablespoon (15ml) peanut oil or vegetable oil
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Kosher salt and ground black pepper
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4 cups (1L) unsalted chicken stock
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2 cups (500ml) shiitake mushroom stock or unsalted chicken stock
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2 tablespoons (30ml) Chinkiang vinegar (Zhenjiang vinegar) or white vinegar
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1 tablespoon (15ml) regular soy sauce
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1 tablespoon (15ml) dark soy sauce
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1 teaspoon (8g) fine salt
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1 teaspoon (3.2g) ground white pepper
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1 teaspoon (5ml) sesame oil
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Optional: 1 tablespoon (15ml) Shaoxing wine or dry sherry
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3 - 4 tablespoons (27g - 36g) cornstarch
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¼ cup (63ml - 78ml) cold water
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1 - 2 stalks green onions (, finely sliced)
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