Slow Cooker Hot and Sour Soup

By jsides

Ingredients

• 1 cup cubed firm tofu
• 2 cups chicken broth
• 2 cups water
• 1 package of sliced mushrooms
• 1 can bamboo shoots
• 1 can sliced water chestnuts
• 2 tablespoon soy sauce (La Choy is gluten-free)
• 1 teaspoon sesame oil
• 2 tablespoons rice wine vinegar (and some more later)
• 1/4 teaspoon red pepper flakes (and some more later)
• green onion for garnish

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

Combine all ingredients in slow cooker. Cook on low for 7-9 hours or high 4-5. I was impatient (have I mentioned that I'm sick?) and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1 tablespoob of the vinegar and another 1/4 teaspoon of the pepper flakes. Garnish with sliced green onion.