Slow Cooker Vegan Hot and Sour Soup

By Kathy_Hester

It’s hard to find vegan soups at Chinese takeouts in most areas.This is the perfect cold and flu season soup. It clears those sinuses right up!
You can adjust the amount of spice until it’s just right for you. I like to freeze leftovers in single servings for later. This is from The Vegan Slow Cooker: http://www.amazon.com/gp/product/1592334644/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1592334644&linkCode=as2&tag=healslowcook-20

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 peas

Details

Servings 4
Preparation time 15mins
Cooking time 400mins
Adapted from healthyslowcooking.com

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.