Crockpot Hot and Sour Soup

Crockpot Hot and Sour Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (10-ounce) package sliced mushrooms

  • 8

    fresh shiitake mushrooms, stems removed and caps sliced

  • 1

    (8-ounce) can bamboo shoots, drained and jullienned

  • 4

    cloves garlic, minced

  • 1

    (15-ounce) package firm or silken tofu, cubed

  • 2

    tablespoons grated fresh ginger, divided

  • 4

    cups water

  • 2

    tablespoons vegan chicken-flavored bouillon

  • 2

    tablespoons soy sauce

  • 1

    teaspoon sesame oil, plus extra for drizzling

  • 1

    teaspoon chili paste

  • 2

    tablespoons rice wine vinegar or apple cider vinegar

  • cups fresh or frozen peas

Directions

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 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 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.


Nutrition

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