Cooking Time:6 - 8 hours
Ingredients1 c. Firm Tofu, cubed
1 c. Shittake Mushrooms
14 oz. Canned Bamboo Shoots, sliced
2 Carrots, julienned
2 Green Onions, sliced
32 oz. Vegetable Broth
1/4 c. Rice Vinegar
1/4 c. Soy Sauce or Coconut Aminos
2 T. Minced Ginger (fresh)
1 T. Minced Garlic
1 T. Hot Sweet Chili Sauce
salt & white pepper, to taste
3 T. cornstarch
1/4 c. cold water
Slow Cooker Hot and Sour Soup is a great starter for many of our Chinese slow cooker meals that I have on the website! So so good!
- Place all ingredients except tofu, water and cornstarch in a 5-Quart Slow Cooker.
- Cover. Cook for 6 hours on Low.
- Ina small bowl, combine cornstarch and water to dissolve. Add to slow cooker.
- Stir tofu into soup.
- Cover and cook for 30 additional minutes on Low.
- Serve in individual bowls topped with french fried onions.
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Hi Jenn! I would love to see more tofu recipes! 🙂 I did a search and only found this one! Is there more in your book? If yes, how many? Super big fan! 🙂
I don’t have many recipes with tofu, but I know I need to do more. Keep a watch out, and will work to have more! Thank you for the question, and than you for the very nice compliment. Happy Crocking!
Is the 3/4 cup of broth right? Seems like far too little. Should it be 3-4 cups of broth?
Susan I would use the 3/4 cup, and if at the end you would like it to have more juice you can add them. Thanks for the question! Happy Crocking!
The answer to the last question makes no sense. If you use boullion cubes, you add them to 4 cups of water, mushroom liquid, 3 1/2 cups, but if you use canned vegetable broth you use less than a cup? Why would you not use the same quantity of liquid to cook with?
Cindy you are correct! I did edit the recipe and appreciate you pointing it out to me. I do believe when I made this recipe I used more broth, and that is why I made the confusing statement. Please make this recipe you own, and add more broth if you would like.. Happy Crocking!
I also have Susan’s question…the recipes don’t seem the same if you use cubes vs. broth. If I use cubes, I add 3 to 4 CUPS of water, but if I use broth, I only use 3/4 OF a cup….that doesn’t make sense. It should be equal amounts of liquid, right?
Tina I did edit the recipe, as you are correct, but when I made this soup, I believe I used the cubes and we like our Hot and Soup soup with more broth. So I would make this recipe the way your family will enjoy it. Thanks for the question! 🙂
[…] an entrée or something lighter for dinner, why not whip up this simple Hot and Sour Soup for an authentic Chinese cuisine. Simply add all of the ingredients in and let it cook, then […]
Recipe at http://www.GetCrocked.com! Enjoy!