hot and sour ramen soup
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!
prep time
15 Min
cook time
15 Min
method
Pressure Cooker/Instant Pot
yield
6 serving(s)
Ingredients
- Container slice mushrooms
- 1/2 cup rice vinegar
- 1/2 cup liquid aminos
- 1 bunch chinese cabbage or bok choy, sliced
- 2 - eggs, beaten
- 6 1/2 cups water
- 2 tablespoons chinese five spice powder
- 5 tablespoons better than bullion, beef
- 1 tablespoon better than buillion, roasted vegetable
- 1 tablespoon seasame oil, toasted
- 1 package firm organic tofu
- 3 packages organic ramen
- 2 tablespoons chili garlic paste or sriracha
- 4 tablespoons cornstarch
How To Make hot and sour ramen soup
-
Step 1First 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.
-
Step 2Simmer the broth, mushrooms, liquid aminos or soy sauce, vinegar, sriracha sauce and white pepper over medium heat for 5 minutes. -
Step 3In 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.
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Step 4Lightly 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Tofu/Soy
Diet:
Dairy Free
Method:
Pressure Cooker/Instant Pot
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