Slow Cooker Hot and Sour Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
204 kcal
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Course
Side Dish, Main Course, Soup
Slow Cooker Hot and Sour Soup
Description
This Slow Cooker Hot and Sour Soup brings together chicken or vegetable broth, rehydrated dried shiitake mushrooms, bamboo shoots, tofu, and a blend of seasonings including soy sauce, rice vinegar, garlic, ginger, and chili sauce. The ingredients cook gently over several hours, allowing the flavors to meld and the mushrooms and bamboo shoots to soften thoroughly.
The soup’s profile balances acidity from rice vinegar with a mild heat from red chili sauce, rounded by the umami of soy sauce and sesame oil. Eggs are drizzled in near the end to create delicate, silky ribbons that add both texture and richness. Ground white pepper and a bit of sugar provide subtle seasoning contrast.
Thickened with a cornstarch and broth slurry, the soup achieves a pleasantly smooth consistency. Garnished with sliced green onions, it serves as a warming bowl suitable for lunch or dinner, offering a mix of savory, sour, and spicy elements in each spoonful.
Ingredients
Slow Cook:
- 7 cups chicken broth or veggie broth
- 6 oz dried shiitake mushrooms rehydrated and sliced
- 8 oz bamboo shoots
- 1/4 cup rice vinegar or more to taste
- 1/4 cup soy sauce reduced-sodium
- 2 teaspoons dark soy sauce
- 4 cloves garlic minced, cloves
- 1 tablespoon ginger minced, fresh
- 1 teaspoon red chili sauce
- 8 ounces tofu pressed and cut into 1/2-inch cubes, firm
- 4 green onions thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper or to taste
- 2 egg well whisked - but not foamy, large
Thickener:
- 1 cup chicken broth or veggie broth
- 1/4 cup cornstarch
Instructions
- Add all the ingredients from the "Slow Cook" section to the crockpot, except the eggs.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- In a measuring cup combine cornstarch with broth and whisk until fully dissolved.
- Next, 30 minutes towards the end of the cooking, stir in the cornstarch slurry, stir to combine.
- Drizzle the beaten egg and stir to form egg ribbons.
- Garnish with green onions and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 1830mg | 76% |
| Potassium | 787mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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