Hot & Sour Soup

Ingredients

4C                 Vegetable broth

1/2T              Vegetable oil

1-1/2T           Rice vinegar

1T                 Red wine vinegar

1/8C              Soy sauce

1t                  Chili garlic sauce

1/2t               Sesame oil

3/4t               Sugar

1t                  Ground ginger

1/2t               White pepper

3/4t               Kosher salt

3                   Scallions, sliced

8oz                Baby Bella or crimini mushrooms  sliced

8oz Shitake mushrooms

8oz                Bamboo shoots, drained

4-7oz            Firm or extra firm tofu, cut into small cubes

2T                 Cornstarch + 2T water, for a slurry

1                   Large egg, whisked

Process

Add ALL the ingredients except for the spinach, egg, tofu and cornstarch slurry to the Instant Pot 

Secure the lid,

Pressure cook on high pressure for 5 minutes

Quick release when done

Remove the lid

Saute on the high setting

When the mixture starts to bubble add the cornstarch slurry

Stir well for about 2 minutes

Turn the Instant Pot to Keep Warm

Add the tofu and stir

Add the egg mixture and stir for about 1 minute until egg ribbons form

Ladle into bowls