Comments on: Instant Pot Hot and Sour Soup

By: Theresa

Theresa — Sat, 28 Oct 2023 20:46:36 +0000

Other than using pork loin, I followed the recipe exactly as written. Finding the right products at the Asian Market was a bit intimidating, and prepping the ingredients was somewhat tedious… but it turned out to be a labor of love. This Hot & Sour Soup was as good as, if not better, than any that I’ve had in a restaurant. It was fun using the unique ingredients such as dried lily flowers and dark soy sauce. I still can’t believe I made such an amazing soup! Thank you, Amy & Jacky!

By: Lisa

Lisa — Sun, 15 Oct 2023 17:50:12 +0000

Love this! I worked in a Chinese restaurant and they had the best hot and sour soup. This reminds me of that restaurant. Plenty of mushrooms and veggies. Definitely recommend browning the pork. I had vegetable stock instead of chicken stock so I used that instead and it still turned out great.

Ninja foodi 11-in 1

By: Amy + Jacky

Amy + Jacky — Mon, 02 Oct 2023 04:47:18 +0000

In reply to Gina Smith.

Hi Gina,

thank you for your question 🙂

You can use 1lb of chicken thighs and reduce the pressure cooking time to 6 minutes + 15 minutes natural release.

Take care & have fun cooking
Jacky

By: Gina Smith

Gina Smith — Sun, 01 Oct 2023 03:38:01 +0000

I absolutely live hot and sour soup and am eager tontry this! We have some non-pork eaters, in our household. Could chicken thighs be a decent substitute? If so, how would one adjust cooking time? Or would you think better to just leave it vegetarian? Thanks!

By: Alan

Alan — Tue, 18 Apr 2023 07:01:46 +0000

Will this soup freeze? I really want to make this but I am the only one in the family who likes hot and sour soup.

By: Sarah Gadd

Sarah Gadd — Sun, 19 Mar 2023 18:06:17 +0000

I LOVE Hot and Sour soup, it’s my go to food to cure all physical and emotional pain. 😀 Knowing J&A have never let me down, I made the trip for wood ear and Lilly flowers. I needed more sour, more Unami, more hot, so put 4x the amount of chianking vinegar, tamari soya sauce, a hefty tablespoon of way-on chilli oil and another 500ml of chicken stock to loosen it up a bit. But this core recipe is authentic and lush. Got a really rubbish day at work tomorrow and a massive tub of this is all I’m going to need to get through, thank you so much!!

By: Wendy @ FB

Wendy @ FB — Sun, 12 Mar 2023 22:55:45 +0000

I made this a couple of weeks ago and it was good. I didn’t add as much pork back into the soup, added dried tofu slivers and chicken broth. I added more red vinegar to taste and it was great.

By: Michelle @ FB

Michelle @ FB — Sun, 12 Mar 2023 06:21:42 +0000

I made this for the second time in a month!!! I’m obsessed and it makes such delicious leftovers for work

By: Amy + Jacky

Amy + Jacky — Tue, 07 Mar 2023 23:08:35 +0000

In reply to Christine Cameron.

Hi Christine,

thank you for your question 🙂

You can use fresh shiitake. The flavor profile will have a less earthy mushroom taste to it.
Make sure to replace the 2 cups of shiitake mushroom stock with unsalted chicken stock.

Take care & have fun cooking
Jacky

By: Christine Cameron

Christine Cameron — Mon, 06 Mar 2023 12:35:11 +0000

Do I have to use dehydrated mushrooms can I use fresh. Shiitake I can get fresh