Hot & Sour Soup
Ingredients 1 lb. skinless, boneless chicken breast, cut into thin strips 3 cups chicken broth 4 oz. shiitake mushrooms, thinly sliced 1 (8-oz.) can bamboo shoots, drained and thinly sliced 2 cloves garlic, grated 2 tsp. ginger, grated 1 Tbsp. balsamic vinegar
3 Tbsp. rice vinegar 1 Tbsp. sriracha sauce 3 Tbsp. soy sauce 2 tsp. brown sugar 2 Tbsp. corn starch mixed into 2 Tbsp. cold water 2 tsp. toasted sesame seed oil 1 tsp. white pepper 1 eggs, lightly beaten, optional 4 green onions, sliced for garnish
Directions 1. Place ingredients chicken up to white pepper in the Microwave Pressure Cooker. 2. Seal and microwave on high power 25 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 4. Slowly pour in the eggs in a thin stream while stirring the soup. 5. Garnish with green onions
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