SLOW COOKER HOT AND SOUR SOUP

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Slow Cooker Hot and Sour Soup image

Categories     Tofu     Vegetable     Soup/Stew     Mother's Day     New Year's Eve     Spring     Valentine's Day     Fall     Appetizer     Summer     Low Cal     Side     Winter     Healthy     Low/No Sugar     Low Sodium     Low Fat     Low Carb

Number Of Ingredients 17

1 cup extra firm tofu (cubed)
.5 kg (optional) chicken or pork (julienned)
1 cup bamboo shoots (julienned)
1/3 cup carrots (julienned)
10 shiitake mushrooms (julienned)
2 green onions (sliced)
2 tablespoons ginger (fresh, minced)
1 tablespoon garlic (fresh, minced)
2 Thai red chili peppers (2 pepper=hot; 1 pepper=medium; 1/2 pepper=mild; no pepper=gentle)
5 cups vegetable broth (low/no sodium)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sweet chili dipping sauce
1/2 teaspoon fish sauce (about 3 shakes)
1 pinch bonita fish flakes
1 dash black pepper, white pepper, salt (to taste)
1 handful mung bean sprouts (fresh, to taste)

Steps:

  • Place all ingredients in a 2-quart slow cooker. Cook on low for 6.5 hours.
  • Top with fresh mung beans and serve.
  • Notes: If you are using dehydrated mushrooms, rehydrate them first by soaking in a bowl of water until soft. 10 caps is approximately equal to 1 cup julienned. If you don't have fish sauce and bonita fish flakes, you can add porcini mushrooms to make the broth more savory.
  • Photo of this recipe: https://www.instagram.com/p/BCVrwt8LI9G/?taken-by=dcrafa

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