Instant Pot Chinese Hot and Sour Soup
Ingredients:
1 ounce Dried Woodear Mushrooms re-hydrated
1/2 ounce Dried Lily Flowers re-hydrated
10-14 ounces Firm Tofu sliced
1 teaspoon Sambal Oelek Ground Chili Paste
1/2 cup Bamboo Shoots sliced
3 cloves Fresh Garlic Finely minced/grated
2 inches Fresh Ginger Root peeled and grated
1/4 cup Dark Soy Sauce (or regular Soy Sauce)
2.5 Quarts Vegetable Stock
3 large Eggs cracked and whisked
1/4 cup Chinkiang Black Vinegar (or apple cider vinegar, Rice Vinegar or White Vinegar)
1- 1.5 teaspoon Ground White Pepper
1 teaspoon Toasted Sesame Oil (or Pure Sesame Oil)
6 Scallions sliced
Directions:
Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.
