Hmmm.... something brothy... something light... something filled with good veggies.... something with and asian flair? Aha! Hot and Sour soup! This was my first try at this but it turned out soo... well and is so easy. Just throw it in the cooker and let it do it's thing. Nice! I'm getting spoiled and lazy with this machine that does all the work for me.
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| Fill the pan with all the goodies! |
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| Add a little squeeze of lime and dash more of pepper and yum! |
4 C. chicken or vegetable broth
1 small package rice noodles divided in half
1 8oz. can bamboo shoots -drained
1 8oz. can water chestnuts - drained (mmm crunchy!)
4Tbs. rice wine vinegar
1Tbs. soy sauce
1 Tbs. sugar
1 tsp. ground black pepper
1C. diced veggies - carrots, green beans, corn whatever you have on hand
8 oz frozen shrimp
8 oz firm tofu cubed
optional:
Stir in 1 beaten egg slowly pouring in while stirring after soup is done cooking.
Add some chopped dried Shitaki mushrooms.
Combine all in pressure cooker with half of the noodles (These noodles will become very mushy and mostly fall apart. But they give the broth a nice creamy consistency). Pressure cook on high for 10 min. or slow cook on high for 3-4 hours. When time is up add the remaining noodles and let stand for 10 min. Squeeze in a quarter of a lime and a dash of black pepper to each bowl as served. Fresh and spicy!
