Hot & Sour Soup

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• 6 dried shiitake mushrooms
• 1 qt chicken stock
• 1 T soy sauce
• ½ c bamboo shoots, julienne
• ¼-lb pork cutlet, boneless, fat trimmed, ½-inch strips
• ¾ c firm tofu, julienne
• 4 T white vinegar
• 3 T cornstarch mixed with 4 T cold water
• 1 large egg, lightly beaten
• Sesame oil
• 1 scallion, finely chopped
• Sea salt
• Black pepper

Directions

1. Hydrate shiitake mushrooms in hot water for 15 minutes. When done, remove mushrooms and slice. Reserve liquid; set aside.
2. Set pressure cooker to "sear" and press "start/stop". Add chicken stock and soy sauce. Bring up to a simmer.
3. Add bamboo shoots, reserved sliced mushrooms, and pork.
4. Close and lock lid, set pressure cooker to "soup", adjust time to 2 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and add tofu and vinegar.
7. Set pressure cooker to "sear", adjust time to 15 minutes, and press "start/stop". Bring to a simmer and add cornstarch-cold water mixture. Continue mixing until soup thickens.
8. Turn off pressure cooker by pressing "start/stop". Check seasoning and add salt and pepper, if needed. Gently stir in egg.
9. Serve soup in bowls and garnish with sesame oil and scallions.