HOT AND SOUR

SOUP

INSTANT POT RECIPE

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

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!

TWOSLEEVERS.COM

INGREDIENTS

Low Sodium Chicken Broth Pork Tenderloin Dried Wood Ear Mushrooms Soy Sauce Chinese Black Vinegar Rice Vinegar Salt Xanthan Gum Ground Black Pepper Extra Firm Tofu Eggs

TWOSLEEVERS.COM

STEP 1

Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.

TWOSLEEVERS.COM

STEP 2

Cook using the SOUP button for 10 mins or under high pressure for 10 minutes.

TWOSLEEVERS.COM

STEP 3

Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.

TWOSLEEVERS.COM

STEP 4

Turn pot on Sauté to allow the soup to stay hot.

TWOSLEEVERS.COM

STEP 5

Remove the now-huge woodear mushrooms, and slice them thinly, and put them back into the soup.

TWOSLEEVERS.COM

STEP 6

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.

TWOSLEEVERS.COM