Hot and Sour Soup


  • 5 cups of chicken broth (low-sodium) 
  • 1 pound of boneless thinly sliced pork center loin chop 
  • 1 cup of Woodear mushroom (dried) 
  • 3 tablespoons of soy sauce 
  • 1 tablespoon of white or black vinegar 
  • 2 tablespoons of rice vinegar 
  • 1 teaspoon of salt 
  • ½ teaspoon of xanthan gum 
  • 2 teaspoons of black pepper (freshly ground) 
  • 3 tablespoons of water 
  • 1 pound of diced extra-firm tofu 
  • 4 lightly beaten eggs 


In the bowl contained in the instant pot, put the pork, soy sauce, broth, rice vinegar, black vinegar, xanthan gum, salt, water and pepper. 

Close the instant pot and set to soup mode. Set pressure to high and allow cooking for 10 minutes. Allow natural release of pressure for 10 minutes and then quick-release and unlock the pot. Turn on sauté and set to high heat for soup to stay hot. 

Remove mushrooms with the aid of tongs to a cutting board. Slice and send back into the soup. Add the tofu to the pot. Pour in eggs slowly.

 Mix eggs around the chopsticks three times and cook in broth. Allow cooking for 1 minute and then serve.

 Nutrition: calories: 251, carbs: 10g, fiber: 0g, fat: 15g, protein: 19g

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