Best Slow Cooker Hot And Sour Soup Recipes

Slow Cooker Hot and Sour Soup image

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

HECATE-HORUS' SLOW COOKER HOT AND SOUR SOUP image

Yield 6 bowls

Number Of Ingredients 16

8oz of fresh mushrooms, pre-sliced
6 oz of "Broccoli Slaw" (Fresh broccoli, carrots, and red cabbage shredded. You can find it at Wal-mart)
1 8-ounce cans bamboo shoots, rinsed
1 14-ounce package extra-firm water-packed tofu, drained
1 teaspoon ground white pepper
4 1/3 cups water, divided
4 cups Vegetable broth
1/4 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoon of "Sriracha Hot Chili Sauce"
1 tablespoon ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
THIN egg noodles (about 6 ounces dry) or lo mein noodles
1 cup sliced scallions

Steps:

Line the bottom of the slow cooker with the mushrooms. Top with the broccoli slaw and bamboo shoots. Dice up the tofu into 1/2 inch pieces and add them to the cooker. Sprinkle your white pepper cover the tofu. Mix 4 cups water, vegetable broth, both vinegars, soy sauce, Sriracha sauce and ginger in a bowl. Mix it well. Taste the mix before you add it to the slow cooker and adjust seasonings as necessary. Set the cooker on high for 4 hours or low for 8 hours. After 8 hours on low (or 4 hours on high), take the remaining 1/3 cup water, cornstarch and sesame oil and whisk together in a bowl until there are no lumps, then stir in to the soup and cook for another 20 minutes. Stir in the dry noodles and cook for an additonal 10 minutes. Sprinkle with scallions, add more soy sauce and more Sriracha, if desired.