Rice Cooker Hot and Sour Soup
With Ngoc Thao cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A quick and easy version of the classic Chinese hot and sour soup made entirely in a small rice cooker. It features a savory broth with tofu, bamboo shoots, and mushrooms, finished with silky egg ribbons.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
Cornstarch Slurry
Finishing
Steps
Optional: To bloom the spices, add a small amount of oil and the red pepper flakes to the rice cooker pot. Place the lid on and hit the 'cook' button to sauté them briefly.
Add the chicken stock, cubed tofu, sliced bamboo shoots, sliced mushrooms, white pepper, soy sauce, dark soy sauce, sesame oil, and a pinch of msg to the rice cooker.
Stir the ingredients to combine, place the lid on top, and hit the 'cook' button.
While the soup is heating, prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
Once the soup comes to a boil, open the lid and stir in the cornstarch slurry.
Place the lid back on and allow the soup to come back up to a boil to thicken.
While stirring the soup continuously, slowly drizzle in the beaten egg to form thin, wispy ribbons.
Add the white vinegar and stir. Taste the soup and adjust seasonings as needed, adding more vinegar for sourness, chili flakes for heat, or soy sauce for saltiness.
Notes
The author used a 2-cup uncooked / 4-cup cooked capacity rice cooker. Soft tofu is generally preferred for this soup, though firm tofu can be used if that is what you have on hand.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 147
- Protein
- 9 g
- Carbs
- 9 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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