Slow Cooker Hot and Sour Soup Recipe

If you’re craving that perfectly balanced bowl of tangy, spicy comfort, look no further than my Slow Cooker Hot and Sour Soup Recipe. I absolutely love how it comes together effortlessly in the crockpot, letting all those bold flavors meld beautifully while you do other things. When I first tried making hot and sour soup this way, I was blown away by how simple it was and how rich the taste turned out — without standing over the stove for hours. Trust me, you’ll find that this recipe not only satisfies the craving but makes dinner prep a breeze.

this Recipe

Ingredients You’ll Need

The ingredients in this Slow Cooker Hot and Sour Soup Recipe work together beautifully to deliver that authentic, layered flavor. When shopping, look for good-quality dried shiitake mushrooms — they really ramp up the umami — and fresh ginger to keep the brightness vivid.

• Chicken broth or veggie broth: The soup base; I like to use low-sodium so I can control the saltiness.
• Dried shiitake mushrooms: Rehydrated and sliced, they add deep earthiness.
• Bamboo shoots: These provide a wonderful crunch and classic texture.
• Rice vinegar: Essential for that sharp, tangy flavor—feel free to adjust to your taste.
• Soy sauce (reduced-sodium): Gives salty depth without overpowering.
• Dark soy sauce: Adds richness and color.
• Garlic cloves: Freshly minced for pungent brightness.
• Fresh ginger: Minced to add warmth and zest.
• Red chili sauce: My go-to for heat; you can dial it up or down easily here.
• Firm tofu: Pressed and cubed, it soaks up flavors and provides protein.
• Green onions: Thinly sliced for garnish and added freshness.
• Sesame oil: A little goes a long way to bring that nutty finish.
• Sugar: Balances the acidity and spice perfectly.
• Ground white pepper: Subtle heat and aroma—key for authenticity.
• Large eggs: Whisked to create silky ribbons in the soup.
• Cornstarch (for thickening): Mixed with broth for a smooth texture.

Variations

I love encouraging friends to switch things up with this Slow Cooker Hot and Sour Soup Recipe to fit their tastes or dietary needs — and honestly, it’s surprisingly forgiving!

• Vegetarian: Use veggie broth and skip any meat add-ins—this still packs plenty of umami from mushrooms and tofu.
• Spice Level: If you like it hotter, add extra red chili sauce or a dash of chili flakes—my family goes crazy for this!
• Protein: Occasionally, I toss in shredded cooked chicken or shrimp when I have them on hand for a heartier meal.
• Thicker Soup: For a really thick hot and sour soup, increase the cornstarch slurry slightly, just be careful not to overdo it or it gets gummy.

How to Make Slow Cooker Hot and Sour Soup Recipe

Step 1: Prep and Combine Your Ingredients

Start by rehydrating your shiitake mushrooms in warm water for about 20 minutes until plump, then slice them thinly. Meanwhile, press and cube the tofu so it holds firm during cooking. Toss the mushrooms, bamboo shoots, garlic, ginger, broths, rice vinegar, soy sauces, chili sauce, tofu, green onions (reserve some for garnish), sesame oil, sugar, and white pepper right into your slow cooker. Give everything a gentle stir to combine.

Step 2: Slow Cook Low and Slow

Set your slow cooker to low and let the soup simmer gently for 6 to 8 hours, or use the high setting for 3 to 4 hours if you’re short on time. This slow cooking really melds the flavors, making each spoonful cozy and satisfying. I usually prep this in the morning and come home to a comforting aroma greeting me.

Step 3: Thicken and Add the Egg Ribbons

About 30 minutes before it’s ready, stir together the cornstarch and extra broth in a measuring cup to make a smooth slurry—this step is key to avoid lumps. Slowly whisk it into the soup and stir gently as the broth thickens up nicely. Then, drizzle the beaten eggs in a thin stream while stirring constantly so they cook into delicate silky ribbons throughout the soup. This step gives it a wonderful texture boost that I absolutely love!

Step 4: Garnish and Serve

Finish off with a sprinkle of the reserved green onions and one last drizzle of sesame oil if you like. Serve hot and enjoy that harmony of heat and tang in every spoonful.

How to Serve Slow Cooker Hot and Sour Soup Recipe

Garnishes

I always finish my bowls with extra fresh green onions because they add a bright crunch and color pop. Sometimes, I sprinkle a tiny hint of toasted sesame seeds just for a bit of texture and nuttiness. If you love fresh herbs, a few sprigs of cilantro work beautifully too.

Side Dishes

My favorite pairing with this soup is simply steamed jasmine rice, which balances the strong flavors perfectly. Occasionally, I serve some crispy spring rolls or vegetable dumplings alongside—it turns a cozy meal into a little feast. Plus, crunchy sides contrast that silky broth so nicely.

Creative Ways to Present

When hosting a dinner party, I like to serve this hot and sour soup in small, elegant bowls with a wedge of lime on the side to brighten each spoonful. Setting out a plate of extra chili sauce and chopped scallions lets guests customize their bowls too — always a hit! You can even float thin cilantro leaves or thinly sliced red chili rings on top for a colorful garnish.

Make Ahead and Storage

Storing Leftovers

I store leftover hot and sour soup in airtight containers in the fridge for up to 3 days. Because the tofu and veggies soak in all the flavor, it tastes even better the next day. Just give it a good stir before reheating to re-incorporate any settled ingredients.

Freezing

I’ve had success freezing this soup in portions, which is perfect when I make a big batch. Just be sure to freeze before adding the eggs to avoid texture changes. Thaw overnight in the fridge before reheating. The flavors hold up well, though the egg ribbons are best fresh.

Reheating

When reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally. If it’s too thick, a splash of broth or water helps loosen it up. To restore silky egg ribbons, you can whisk one fresh egg and drizzle it into the hot soup with a slow stir—just like when you make it fresh.

FAQs

Final Thoughts

Honestly, this Slow Cooker Hot and Sour Soup Recipe has become my go-to whenever I want something both nourishing and bursting with flavor but minimal fuss. I love that it feels special enough for guests but takes almost zero effort to make. If you’re the kind of home cook who values simple prep with big payoff, you’re going to adore this recipe as much as my family does. Give it a try next time you want cozy vibes — I bet it’ll become a staple in your kitchen too!

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