Crockpot Hot and Sour Soup
By á-34480
Rate this recipe
4.8/5
(11 Votes)
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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
- 1 1/2 cups fresh or frozen peas
Details
Adapted from cheatsheet.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 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.
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