Description
Slow Cooker Hot and Sour Soup is a hearty, flavorful Chinese-inspired soup made with shiitake mushrooms, bamboo shoots, firm tofu, garlic, ginger, soy sauce, rice vinegar, and a touch of chili. The slow cooker makes preparation easy: simply combine the ingredients, let them simmer, then thicken the broth and add beaten eggs for delicate ribbons. This vegetarian soup is a comforting meal with a delicious balance of tangy, spicy, and savory flavors.
Ingredients
- For the slow cooker:
- 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 oz 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
- For the thickener:
- 1 cup chicken broth or vegetable broth
- 1/4 cup cornstarch
Instructions
- Add the broth, rehydrated shiitake mushrooms, bamboo shoots, rice vinegar, reduced-sodium soy sauce, dark soy sauce, garlic, ginger, chili sauce, firm tofu, green onions, sesame oil, sugar, and white pepper to the slow cooker. Reserve the eggs and thickener ingredients. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30 minutes before the cooking time ends, whisk 1 cup of broth with the cornstarch in a measuring cup until the cornstarch is fully dissolved and no lumps remain.
- Stir the cornstarch slurry into the slow cooker and mix well. Cover and continue cooking for about 30 minutes, until the soup thickens.
- Slowly drizzle the beaten eggs into the hot soup while gently stirring to create delicate egg ribbons.
- Taste and adjust the rice vinegar, chili sauce, or white pepper as desired.
- Ladle into bowls, garnish with additional sliced green onions if desired, and serve hot.
Notes
- Choose firm tofu: Firm or extra-firm tofu holds its shape during slow cooking and absorbs the flavorful broth. Silken tofu is too delicate and may fall apart.
- Prepare ahead: Slice the mushrooms, bamboo shoots, green onions, and tofu ahead of time so everything is ready to add to the slow cooker.
- Keep the lid closed: Avoid opening the slow cooker during cooking because heat and steam escape, which can extend the cooking time.
- Use dried shiitake mushrooms: Rehydrated dried shiitake mushrooms provide a deep, savory flavor. Drain them after soaking and slice before adding.
- Press the tofu: Remove excess liquid before cutting the tofu into cubes to help it absorb more flavor and maintain a better texture.
- Soft tofu alternative: If using soft tofu, fry it first or add it near the end of cooking to reduce the chance of it breaking apart.
- Adjust the flavor: Add more rice vinegar for tanginess or more chili sauce and white pepper for extra heat.
- Vegetarian option: Use vegetable broth instead of chicken broth. Check that your soy sauce and chili sauce are suitable for your dietary needs.
- Yield: 6 servings.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course, Side Dish, Soup
- Method: Slow Cooker
- Cuisine: Asian, Chinese