Description
A hearty and flavorful Slow Cooker Hot and Sour Soup featuring shiitake mushrooms, bamboo shoots, tofu, and a perfect balance of tangy vinegar, savory soy sauce, and warming spices. This comforting soup is easy to prepare in a slow cooker, allowing the flavors to meld beautifully over several hours for a traditional Asian-inspired meal.
Ingredients
Units
Scale
Slow Cook
- 7 cups chicken broth or vegetable 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 cloves garlic, 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 (not foamy)
Thickener
- 1 cup chicken broth or vegetable broth
- 1/4 cup cornstarch
Instructions
- Combine Slow Cook Ingredients: Add all the ingredients listed under the “Slow Cook” section to the crockpot, excluding the eggs. Make sure everything is evenly distributed.
- Cook Soup: Set the crockpot to low and cook for 6 to 8 hours, or alternatively set it to high and cook for 3 to 4 hours to develop rich flavors.
- Prepare Thickener: About 30 minutes before the cooking time finishes, mix the cornstarch with 1 cup of broth in a measuring cup, whisking until the cornstarch is fully dissolved to form a slurry.
- Add Thickener to Soup: Stir the cornstarch slurry into the crockpot thoroughly to help thicken the soup.
- Create Egg Ribbons: Slowly drizzle the well-beaten eggs into the hot soup while gently stirring to create delicate egg ribbons throughout.
- Garnish and Serve: Sprinkle the thinly sliced green onions on top as a garnish and serve the soup hot for a satisfying meal.
Notes
- Adjust the rice vinegar and chili sauce to taste for the perfect balance of sourness and heat.
- Use vegetable broth for a vegetarian version of the soup.
- Press tofu well to remove excess moisture for better texture.
- Do not over whisk the eggs to avoid foamy texture; the ribbons should be delicate.
- If thicker soup is desired, increase cornstarch slightly but add gradually to prevent clumping.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to preserve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
