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Crockpot Hot and Sour Soup

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Rate this recipe 4.8/5 (11 Votes)
Crockpot Hot and Sour Soup 1 Picture

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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