• 1 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

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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!

      1. Place all ingredients except tofu, water and cornstarch in a 5-Quart Slow Cooker.
      2. Cover. Cook for 6 hours on Low.
      3. Ina  small bowl, combine cornstarch and water to dissolve.  Add to slow cooker.
      4. Stir tofu into soup.
      5. Cover and cook for 30 additional minutes on Low.
      6. Serve in individual bowls topped with french fried onions.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Hot and Sour Soup

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