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
4 oz Baby Bella or crimini mushrooms sliced
4 oz Shitake mushrooms
5 oz Bag of spinach
8 oz Bamboo shoots, drained
4-7 oz 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 to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later).
The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else
Secure the lid, hit “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!)
Quick release when done
Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting.
Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”
Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form
Ladle into bowls and enjoy this INCREDIBLE soup!
