This recipe is based on one from the Daring Gourmet. I’ve modified it for my own taste, and for preparation using an Instant Pot.

I’m not going to get too wordy, but… I’ve always loved dark, rich, flavorful hot-and-sour soup recipes. Over the years, I’ve tried quite a few recipes, and this is the one that comes closest to the “perfect” recipe (in my mind) that I found years ago at a restaurant that has long since closed.

That was a place called “Hong Kong” which was located just off of the University of Denver campus. When it was open, I chatted with the owner about their soup recipe, and she told me (using just one word) that the key ingredient was “pepper” – not white pepper, just regular black pepper. So, I go heavy on that in this recipe, and I think her advice was right on-target.

The use of that kind of ingredient, however, also requires that the soup be thick enough that the pepper remains in suspension (remember your high school chemistry class?). If the soup is too thin, the pepper just collects at the bottom of each bowl.

A couple of other ingredients that are particularly important:

Black Vinegar. This adds a particular flavor that no other ingredient will match. I always end up visiting an Asian grocer for this, although Amazon carries a selection (a couple of options are here and here – I’m not recommending either one, but this kind of vinegar is critical).
I’ve started using dark soy sauce rather than just off-the-shelf options. My go-to at this point is Lee Kum Kee’s version. Don’t get carried away with it, but the dark version adds a dimension that regular soy doesn’t bring.
Chili paste is a critical ingredient. Again, don’t get carried away. And, again, you want the pieces and parts that are in the paste to remain in suspension, so soup thickness matters.

I used to always include tofu, but I had a craving one evening for the soup, but had no tofu. It was great, so I don’t get concerned about that anymore.

So. There you go. Have at it!

Hot and Sour Soup (InstantPot Version)

Restaurant-style Hot and Sour Soup - make your own at home!

Print Recipe

Prep Time 30

Cook Time 25

Course Soup

Cuisine asian

Servings 6

Equipment

Instant Pot or equivalent pressure cooker

Ingredients

3-4 each large dried shiitake mushrooms it's easy to get carried away on the number of mushrooms - a little goes a long way
.25 cup wood ear mushrooms again, a little goes a long way
.25 pound pork, julienned I use a pork chop
1 tsp fresh ginger, finely minced
1 tsp soy sauce for marinade
5 cups chicken broth
1 cup reserved liquid from soaking mushrooms
3 tbsp soy sauce dark soy is best
1 tsp sugar
1 tsp ground white pepper
1 tbsp ground black pepper or more to taste - provides a nice heat
5 tbsp black vinegar or more to taste - impacts the sourness
.5 cup bamboo shoots, drained and julienned
2 tbsp corn starch tempered in broth, added near the end
1 cup firm tofu, cubed or cut into strips optional, depending on preference
2 each eggs, lightly beated
2 tsp sesame oil or more to taste - add with care!
2 tsp chili paste or more to taste - adds heat
chili oil optional, to taste
chopped green onions to taste - usually a few stalks, both the white and lighter green parts

Instructions

Rehydrating the Mushrooms and Preparing the Pork

Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chiffonade the wood ear mushrooms.
While the mushrooms are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.

Prepare the Soup

Add the chicken broth, the reserved cup of mushroom liquid, soy sauce, vinegar, sugar, chile oil, chile paste (adding more according to desired level of heat), and pepper to the pot.
Add the pork, stirring to prevent the pork from sticking together (this is important!), the bamboo shoots, and mushrooms. Close the pot, and set to cook on high pressure for 6 minutes.
While the mixture cooks, prep the egg mixture in a separate bowl. Lightly beat two eggs.
When the cook cycle is complete, allow a ten-minute natural pressure release.
After ten minutes, finish the pressure release. Remove the lid.
Set the pot to saute on high (it needs to keep boiling).
Remove a cup of liquid, and add the cornstarch to it. Return the mixture to the pot and allow to thicken.
Mix well. If the soup is too thin, the spices won't be in suspension, and will sink to the bottom of each soup bowl, so thicken more if needed.
If using tofu, add it now and simmer for another minute.
Gently stir the soup to get it all rotating in one direction, then pour the egg mixture in a steady stream into the simmering soup, turn the pot off, and let sit for a few minutes.
Stir gently.
Add the sesame oil and green onions. If desired, both can be added to each bowl, or added by the diner. Just a few drops of sesame oil are often sufficient!

Notes

If you choose to include tofu, firm tofu is fine. However, you may choose to press the tofu to remove some of the liquid. There's a nice article about doing that at thespruceeats.com.