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hot and sour ramen soup

Showmans_wifey avatar
Recipe by
Aneisha Grinton
@Showmans_wifey
Washington, DC

This restaurant style Hot and Sour Soup recipe is quick and easy to make. You won't believe the rich flavorful broth you'll develop in under 20 minutes! It's the perfect recipe for a quick, weeknight dinner and it's so much better than take-out!

►
yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For hot and sour ramen soup

  • Container slice
    mushrooms
  • 1/2 c
    rice vinegar
  • 1/2 c
    liquid aminos
  • 1 bunch
    chinese cabbage or bok choy, sliced
  • 2
    eggs, beaten
  • 6 1/2 c
    water
  • 2 Tbsp
    chinese five spice powder
  • 5 Tbsp
    better than bullion, beef
  • 1 Tbsp
    better than buillion, roasted vegetable
  • 1 Tbsp
    seasame oil, toasted
  • 1 pkg
    firm organic tofu
  • 3 pkg
    organic ramen
  • 2 Tbsp
    chili garlic paste or sriracha
  • 4 Tbsp
    cornstarch

How To Make hot and sour ramen soup

  • 1
    First in a crock pot and in my case, my instapot; saute cabbage, green onion, and mushrooms. I used a pack of sliced crimini and other Asian mushrooms I bought from Wegmans.
  • 2
    Simmer the broth, mushrooms, liquid aminos or soy sauce, vinegar, sriracha sauce and white pepper over medium heat for 5 minutes.
  • 3
    In a small bowl, whisk the cornstarch and cold water together to make a slurry. Stir it into the soup and simmer for 5 minutes or until the soup starts to thicken.
  • 4
    Lightly beat the eggs in a small bowl. Pour them into the soup while gently stirring to create the egg "ribbons". Add the tofu and green onions, stir and remove from heat.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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