Super Easy Hot and Sour Soup (Slow Cooker) Recipe

1

Ingredients

1 package (10 ounces, or 280 g) sliced mushrooms
8 fresh shiitake mushrooms, stems removed and caps sliced
1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned
4 cloves garlic, minced
1 package (15 ounces, or 420 g) firm or silken tofu, cubed
2 tablespoons (16 g) grated fresh ginger, divided
4 cups (940 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon
2 tablespoons (30 ml) soy sauce
1 teaspoon sesame oil, plus extra for drizzling
1 teaspoon chili paste
2 tablespoons (30 ml) rice wine vinegar or apple cider vinegar
11 ⁄2 cups (225 g) fresh or frozen pea

Preparation

Step 1

The night before:

Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.

In the morning:

Combine the mushrooms, bamboo shoots, garlic, tofu, 1 tablespoon (8 g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.

A few minutes before serving, add the peas and the remaining 1 tablespoon (8 g) ginger and stir to combine.

Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the
chili paste on the side.