If you love comfort food with a zesty kick that’s both hearty and soothing, you’re going to adore this Slow Cooker Hot and Sour Soup Recipe. I absolutely love how effortlessly the slow cooker blends all those bold flavors together while you get on with your day. When I first tried this, I was amazed at how deep and savory it tasted without any complicated steps. So, stick with me here — this is a fan-freaking-tastic soup you’ll want to make again and again.
Why You’ll Love This Recipe
- Hands-off Cooking: Just dump everything in your slow cooker and let it work its magic while you relax.
- Perfect Balance of Flavors: Tangy, spicy, salty, and umami notes harmonize beautifully.
- Customizable Ingredients: Easy to swap out or adjust components based on what you have.
- Comfort in a Bowl: Warm, filling, and comforting for chilly days or when you need a pick-me-up.
Ingredients You’ll Need
The beauty of this Slow Cooker Hot and Sour Soup Recipe lies in how these ingredients come together to create incredible depth without complicated prep. I find that using good-quality broth is a game changer — it really lays the foundation.
- Chicken or vegetable broth: Base of the soup; choose low sodium so you can control saltiness.
- Dried shiitake mushrooms: Rehydrated for that earthy, meaty texture and flavor.
- Bamboo shoots: Add a lovely crunch and subtle sweetness to balance the spice.
- Rice vinegar: Brings that iconic tanginess; feel free to adjust to taste.
- Soy sauce (reduced-sodium): For umami and saltiness without overpowering the soup.
- Dark soy sauce: Adds depth and a rich color.
- Garlic and fresh ginger: Essential aromatics giving warmth and zing.
- Red chili sauce: For that perfect slow burner heat; adjust based on spice preference.
- Firm tofu: Cubed for protein and a silky bite.
- Green onions: Fresh garnish that brightens up each spoonful.
- Sesame oil: A little drizzle packs big flavor in the finish.
- Sugar: Balances acidity and heat with just a hint of sweetness.
- Ground white pepper: Adds a distinctive peppery aroma without the black specks.
- Eggs: Beaten and drizzled for delicate egg ribbons throughout.
- Cornstarch and extra broth: For thickening to the perfect consistency.
Variations
One of the things I love about this Slow Cooker Hot and Sour Soup Recipe is how easy it is to personalize depending on your mood or what you have in your fridge. I always encourage you to experiment!
- Protein swaps: I sometimes add shredded chicken or shrimp to boost the protein and texture.
- Veggie variations: Try adding sliced bell peppers or carrots for extra crunch and color.
- Spice level: Adjust the red chili sauce or add fresh sliced chilies if you like it fiery.
- Vegan version: Use vegetable broth, tofu, and omit the eggs – you won’t miss them!
How to Make Slow Cooker Hot and Sour Soup Recipe
Step 1: Combine and Set the Slow Cooker
Start by adding all the ingredients listed under “Slow Cook” (except the eggs) into your crockpot. This is where the magic begins! Give everything a gentle stir to combine the flavors. I like to use a low setting for 6 to 8 hours because it develops deeper flavor, but if you’re short on time, high for 3 to 4 hours works perfectly, too. Just keep the lid on – patience here really pays off.
Step 2: Make the Cornstarch Slurry and Thicken the Soup
About 30 minutes before the soup is done cooking, whisk together the cornstarch with the extra cup of broth until smooth. Pour this slurry into your slow cooker and stir well. This step is crucial to get that silky, slightly thickened texture that makes hot and sour soup so comforting. Stir gently to mix it in without breaking up the tofu too much.
Step 3: Add the Egg Ribbons
Now, slowly drizzle in the beaten eggs while stirring gently in one direction. This creates those beautiful silky egg ribbons cooking in the hot broth. Trust me, this elevates the soup from good to restaurant-quality cozy. Let it cook a few more minutes to fully set before serving.
Pro Tips for Making Slow Cooker Hot and Sour Soup Recipe
- Rehydrate Mushrooms Fully: Soak the shiitake mushrooms in warm water until soft to unlock their full flavor and texture.
- Adjust Vinegar Last: I like to taste near the end and add extra rice vinegar if I want more tang — it’s easier than fixing it later.
- Use Low and Slow Cooking: Cooking on low brings out mellower layers of flavor; just plan ahead!
- Avoid Over-stirring: Gentle stirring preserves tofu and egg ribbons perfectly without breaking them up.
How to Serve Slow Cooker Hot and Sour Soup Recipe
Garnishes
I always top this soup with plenty of thinly sliced green onions—they add fresh brightness and a little crunch that wakes up your spoonful. Sometimes, a light drizzle of toasted sesame oil right before serving amps up the aroma and that signature nuttiness. If I’m feeling fancy, a few fresh cilantro leaves make for a pretty pop of color and extra flavor.
Side Dishes
My family and I love pairing this soup with steamed jasmine rice or simple vegetable fried rice for a complete meal. It also goes beautifully with potstickers or pan-fried dumplings—great for when you want something a bit more filling. And of course, a light Asian slaw adds a refreshing crunch contrast that balances the warm soup.
Creative Ways to Present
For dinner parties, I like to serve this Slow Cooker Hot and Sour Soup Recipe in individual rustic bowls with a tiny side plate of condiments like extra chili sauce, fresh lime wedges, and crisp wonton strips. It turns each serving into a fun interactive experience. I can’t tell you how much my guests enjoy customizing their bowls!
Make Ahead and Storage
Storing Leftovers
After cooking, I let the soup cool to room temperature, then transfer it to airtight containers and refrigerate. This soup actually tastes even better the next day as the flavors continue to develop. Just know the broth may thicken a bit, so a quick stir or adding a splash of broth when reheating works wonders.
Freezing
I’ve frozen this soup a few times with good results. Make sure to cool completely, then portion it in freezer-safe containers. When thawing, I let it thaw overnight in the fridge before reheating gently on the stove. The tofu softens a little, but the flavors stay spot-on.
Reheating
Reheat leftovers in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick. I avoid microwaving if possible because slow and gentle reheating keeps the tofu tender and the egg ribbons intact.
FAQs
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Can I make this Slow Cooker Hot and Sour Soup Recipe vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth and omit the eggs to keep it vegan. Tofu remains a great protein option, and you can boost veggies if you want a more substantial soup.
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What if I don’t have a slow cooker?
No problem! You can cook this soup on the stovetop in a large pot over medium heat. Simmer for about 45 minutes to let flavors meld, then proceed with the cornstarch slurry and eggs as described.
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How spicy is this soup?
The heat is moderate and adjustable. You can add more or less red chili sauce depending on your spice tolerance — I usually start with the recipe amount and add extra at the end if needed.
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Can I prepare ingredients ahead of time?
Yes! You can soak and slice mushrooms, chop garlic and ginger, and cube tofu a day ahead. Just keep them stored in separate containers and assemble in the slow cooker when ready.
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What’s the best way to avoid watery soup?
Make sure your tofu is well-pressed to reduce extra moisture. Also, thickening the soup with the cornstarch slurry near the end creates that satisfying body you want in hot and sour soup.
Final Thoughts
This Slow Cooker Hot and Sour Soup Recipe has become a staple in my household because it’s just so darn easy—and it delivers comforting, bold flavor every single time. I love the way it fills the kitchen with aroma and leaves everyone asking for seconds. Give it a try on a chilly day or whenever you need a little warm hug in a bowl. I promise, once you make it, it’ll be on your regular rotation just like it is in mine!
Print
Slow Cooker Hot and Sour Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Chinese
Description
This Slow Cooker Hot and Sour Soup is a flavorful, comforting dish perfect for chilly days. Packed with shiitake mushrooms, bamboo shoots, tofu, and a perfect blend of tangy and spicy flavors, it’s slowly simmered to develop deep and rich taste. The addition of eggs creates delicate ribbons throughout the broth, making it a warm and satisfying meal ideal for sharing.
Ingredients
Slow Cook:
- 7 cups chicken broth or veggie broth
- 6 oz dried shiitake mushrooms, rehydrated and sliced
- 8 oz bamboo shoots
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons dark soy sauce
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili sauce
- 8 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper, or to taste
- 2 large eggs, well whisked (but not foamy)
Thickener:
- 1 cup chicken broth or veggie broth
- 1/4 cup cornstarch
Instructions
- Prepare the Slow Cooker Ingredients: Add all the ingredients listed under the ‘Slow Cook’ section, except the eggs, into your crockpot. This includes the broth, rehydrated shiitake mushrooms, bamboo shoots, vinegars, soy sauces, garlic, ginger, red chili sauce, tofu, green onions, sesame oil, sugar, and white pepper.
- Cook the Soup: Set the slow cooker to low heat and cook for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, allowing all the flavors to meld and the ingredients to soften perfectly.
- Prepare the Thickener: About 30 minutes before the end of cooking, mix the cornstarch with 1 cup of chicken or veggie broth in a measuring cup, whisking thoroughly until fully dissolved to form a smooth slurry.
- Thicken the Soup: Stir the cornstarch slurry into the slow cooker’s soup base. Mix well to ensure an even consistency, then continue to cook for the remaining 30 minutes to allow the soup to thicken.
- Add the Eggs: Slowly drizzle in the beaten eggs while stirring gently to create delicate egg ribbons throughout the soup.
- Garnish and Serve: Garnish the soup with additional thinly sliced green onions and serve hot, enjoying the rich and balanced flavors of this classic Hot and Sour Soup.
Notes
- For a vegetarian or vegan option, use vegetable broth and omit the eggs or replace with a vegan egg substitute.
- Adjust the amount of rice vinegar and chili sauce according to your preferred level of tanginess and heat.
- Ensure tofu is pressed well to avoid excess moisture that can dilute the soup’s flavor.
- If you prefer a thicker soup, increase the cornstarch by 1-2 tablespoons.
- Use reduced-sodium soy sauce to control salt content in the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
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