This is a recipe for a relatively low carb Hot and Sour Soup that is made in one step in your Instant Pot or Pressure cooker. Do you have ANY idea how many carbs are in a restaurant-style hot and sour soup? 10 gms. In one little cup. And who drinks 1 cup of soup? Not me, that’s who!
So I wanted to make it but of course, I want this to be as streamlined as possible while still being a low carb hot and sour soup recipe. There’s one particular ingredient in there that gave me pause though, which was woodear fungus . Those are the black mushrooms that are in a typical hot and sour soup.
Traditionally they require soaking for 20 minutes to soften them. But surely if you’re cooking this in a pressure cooker, you shouldn’t have to do that should you? Wouldn’t the pressure cooker take care of this for me?
I decided to find out. So I threw in dried, non-reconstituted mushrooms along with some pork and decided to give it a shot.
Guess what? It works. You do not have to pre-soak the dried mushrooms before cooking your soup!
Okay but let me tell you something before you start making this hot and sour soup. Which is that you should treat the recipe as a guideline, not as an absolute. By which I mean, you will need to adjust the hot, and the sour to suit your tastes. If you open it and think it’s too mild, or bland, well, get your vinegar in one hand and your pepper in the other hand and start seasoning your hot and sour soup until it’s the way you like it.
To no one’s surprise, I definitely added a lot of pepper to mine 🙂 I hope you try this and like it. Full of protein, low carb, and full of taste, and pretty much one step.
Oh by the way, if you’re looking for full liquids or soft soup, or you don’t want pork and mushrooms in your soup, I have an older recipe, for a very simple hot and sour soup with eggs that you might like.
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Instant Pot Low Carb Hot and Sour Soup
Ingredients
- ▢ 5 cups ( 1.18 kg ) low-sodium chicken broth
- ▢ 1 pound ( 453.59 g ) pork tenderloin , thinly sliced
- ▢ 1 cup ( 96 g ) Dried Woodear Mushrooms
- ▢ 3 tablespoons ( 3 tablespoons ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Chinese Black Vinegar , (Or use white vinegar)
- ▢ 2 tablespoons ( 2 tablespoons ) Rice Vinegar , (Or use white vinegar)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Black Pepper , (adjust to taste)
- ▢ 3 tablespoons ( 3 tablespoons ) Water
After Soup is Cooked
- ▢ 1 pound ( 453.59 g ) extra firm tofu
- ▢ 4 ( 4 ) eggs, beaten lightly
Instructions
- Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.
- Cook using the SOUP button for 10 mins or under high pressure for 10 minutes.
- Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.
- Turn pot on Sauté to allow the soup to stay hot.
- Remove the now-huge woodear mushrooms, and slice them thinly, and put them back into the soup.
- Add diced tofu and stir. Slowly pour in the eggs. Mix three times around with chopsticks. Cover the pot and let the eggs cook slowly in the broth for a minute, and then serve.
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Instant Pot Low Carb Hot and Sour Soup
Ingredients
- 5 cups low-sodium chicken broth
- 1 pound pork tenderloin thinly sliced
- 1 cup Dried Woodear Mushrooms
- 3 tablespoons Soy Sauce
- 1 tablespoon Chinese Black Vinegar (Or use white vinegar)
- 2 tablespoons Rice Vinegar (Or use white vinegar)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Xanthan Gum
- 2 teaspoons Ground Black Pepper (adjust to taste)
- 3 tablespoons Water
After Soup is Cooked
- 1 pound extra firm tofu
- 4 eggs, beaten lightly
Instructions
- Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.
- Cook using the SOUP button for 10 mins or under high pressure for 10 minutes.
- Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.
- Turn pot on Sauté to allow the soup to stay hot.
- Remove the now-huge woodear mushrooms, and slice them thinly, and put them back into the soup.
- Add diced tofu and stir. Slowly pour in the eggs. Mix three times around with chopsticks. Cover the pot and let the eggs cook slowly in the broth for a minute, and then serve.
Instant Pot Low Carb Hot and Sour Soup https://twosleevers.com/instant-pot-low-carb-hot-and-sour-soup/
If I had to guess, I’d say most of you have never had an Indian Kadhi (Indian Yogurt Soup) –unless of course you or someone you know are Indian and it was made at home for you.
Indian Yogurt Soup
This dish uses yogurt and besan (chickpea flour) to result in a smooth, thick, tangy, spicy soup that goes very well with rice.
There are many regional variations of this Indian Yogurt Soup. Punjabis add onions and fried vegetable fritters (pakodas) to theirs. Gujrathi Kadhi is sweet, not as thick as some other versions, and uses ginger-garlic paste.
Sindhi Kadhi often uses okra or eggplant. I think mine is probably a mix of Punjabi and Marathi Kadhi–sort of like me! I’m not really sure. What I do know is that this Indian Yogurt Soup is delicious and quite unlike anything served in Indian restaurants.
I’ve seen some recipes for this that use a slow cooker, but as you guys know, I’m not that patient. I’ll make something in a slow cooker if it yields better results, such as the Thai Green Curry that tastes better when it’s slow cooked.
But I wanted to try this Instant Pot Kadhi under pressure first, and I was glad to see it works.
Sometimes I think I should just call my blog Cooking While ADD because a lot of the benefits of the Instant Pot for me are the fact that I don’t have to stand over the food and stir and remember to not let it burn.
This Indian Yogurt Soup recipe is a case in point. Sure you could make this on the stovetop–but if you’re going to be distracted by a shiny object in the middle of cooking then maybe not so much, as it does require some watching over and stirring.
This method however, is very hands off once you have the initial tempering of spices, or the tadka done.
Check out my Cold Start Instant Pot Yogurt recipe and use your own homemade yogurt to make this delicious recipe!
The Recipe Steps for this Indian Yogurt Soup are
- Blend the yogurt water and besan together
- Season the oil with the aromatics
- Cook on SOUP setting for 5 minutes, 10 mins NPR
Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt Soup
Ingredients
Blend Together
- ▢ 1 cup ( 245 g ) yogurt , tangy, full fat.
- ▢ 2.5 cups ( 500 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Sugar Or Other Sweetener Equivalent
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust to taste)
- ▢ 4 tablespoons ( 4 tablespoons ) Besan , (chick pea flour)
For the Tadka, or flavoring of the ghee
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee , or coconut oil
- ▢ 1 teaspoon ( 1 teaspoon ) Black Mustard Seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Cumin Seeds
- ▢ 4 slices ( 4 slices ) Minced Ginger , thin
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 ( 1 ) Serrano peppers , sliced thin
Instructions
Blend together the yogurt, besan, water, cayenne, sugar and salt. Don’t let it get too frothy, just mix until everything is mixed.
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cumin and mustard seeds and let them sputter for 10-20 seconds.
Add the serrano pepper and ginger as well as the turmeric.
Pour in the blended yogurt mixture and seal the Instant Pot.
Cook on SOUP setting for 4 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
We’re using the SOUP setting so as to not allow the yogurt to come to a vigorous boil which could cause it to separate.
If you find your pot is not coming to pressure, mix in a little additional water. I wish I could be more precise, as I usually am, but feedback from readers has shown that the yogurt they start out with makes a huge difference. If the yogurt was too thick to start with, you will need to add more water.
Do not use Greek Yogurt for this. If you do, add more water.
The final consistency you want is that of a thin pancake batter. So start out thinner than that, and once it cooks it should thicken up like a soup.
