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
Scale
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
