Description
A comforting and spicy dumpling soup made in the Instant Pot with a mix of flavors and textures that will warm you up on a cold night. This soup is customizable in terms of spice level, making it suitable for different preferences.
Ingredients
Scale
Chili Oil:
- 1/2 cup, divided
Sliced Mushrooms:
- 5-10 ounces
Ginger:
- 1 tablespoon, minced or crushed
Rice Vinegar:
- 1/4 cup
Vegetable Broth:
- 6 cups
Soy Sauce:
- 1/4 cup, low-sodium
White Pepper:
- 1 teaspoon
Bamboo Shoots:
- 1 (16-ounce) can, drained
Frozen Wontons/Dumplings:
- 1 – 1 1/2 pounds
Baby Spinach:
- 8-10 ounces
Cornstarch Slurry:
- 3 tablespoons cornstarch + 3 tablespoons cold water
Chili Garlic Sauce or Sriracha:
- 1/3 cup
Sesame Oil:
- 2 tablespoons
Hoisin Sauce:
- 2 tablespoons
Scallions:
- 1 bunch, sliced and divided
Sesame Seeds:
- 2 tablespoons
Instructions
- Sauté Mushrooms and Ginger: Add 1/4 cup of chili oil to the Instant Pot. Sauté mushrooms and ginger for 3 minutes.
- Add Ingredients: Add rice vinegar, broth, soy sauce, white pepper, bamboo shoots, and frozen wontons. Top with spinach. Pressure cook for 1 minute.
- Thicken Soup: Create cornstarch slurry, add it to the pot, and simmer until thickened.
- Finish Soup: Stir in remaining chili oil, chili garlic sauce, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Serve: Ladle into bowls and garnish with additional sesame seeds and scallions.
Notes
- Adjust spice level according to preference.
- For leftovers, adjust broth consistency and spice levels when reheating.
- Control wonton absorption by adding desired amount during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
