This hearty Slow Cooker Hot and Sour Soup features mushrooms, tofu, garlic, bamboo shoots, and ginger. This satisfying soup recipe is great for dinner and takes approximately 8 hours and 15 minutes to prepare, serving 6 people.

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Recipe Ingredients

• 10 oz (280 g) of sliced mushrooms
• 8 fresh shiitake mushrooms, stems removed and caps sliced
• 8 oz (225 g) can of bamboo shoots, drained and julienned
• 4 cloves of garlic, minced
• 15 oz (420 g) of firm or silken tofu, cubed
• 2 tbsp (16 g) of grated fresh ginger, divided
• 4 cups (940 ml) of water
• 2 tbsp (12 g) of chicken-flavored bouillon
• 2 tbsp (30 ml) of soy sauce
• 1 tsp of sesame oil, plus extra for drizzling
• 1 tsp of chili paste, plus more to taste
• 2 tbsp (30 ml) of rice wine vinegar or apple cider vinegar, plus more to taste
• 1 1/2 cups (225 g) of fresh or frozen peas

How To Make Slow Cooker Hot and Sour Soup

1. Prepare the Soup Base: In your slow cooker, combine the sliced mushrooms, shiitake mushrooms, bamboo shoots, garlic, cubed tofu, and 1 tbsp (8 g) of grated ginger.
2. Add the Liquids and Seasonings: Pour in 4 cups (940 ml) of water and add the chicken-flavored bouillon, soy sauce, 1 tsp of sesame oil, chili paste, and rice wine vinegar.
3. Slow Cook the Soup: Cover the slow cooker and set it to low. Let the soup cook for 8 hours, allowing the flavors to meld and deepen.
4. Add Final Ingredients Before Serving: About 5 minutes before serving, stir in the fresh or frozen peas and the remaining 1 tbsp (8 g) of grated ginger. Taste the broth and add more vinegar or chili paste if needed for more tang or heat.
5. Finish and Serve: Drizzle a few drops of sesame oil on top of each serving. For a customizable experience, serve additional chili paste on the side for those who prefer more heat.

Recipe Tips

• Try Different Proteins: Swap tofu for shredded chicken or pork for a heartier version of the soup. Adjust the cooking time to ensure the meat is fully cooked and tender.
• Vegetarian Bouillon Options: For a plant-based version, replace chicken-flavored bouillon with vegetable bouillon. This keeps the rich, umami flavor while making the dish vegetarian-friendly and still satisfying.
• Boost Umami with Mushrooms: Adding dried shiitake mushrooms along with fresh ones can deepen the umami taste. Rehydrate them in warm water first, and then include both mushrooms and the soaking liquid.
• Spice Variations: If you want extra heat, try adding a few slices of fresh jalapeño or a dash of hot chili oil. This gives the soup a more robust kick without overpowering it.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Cream of Mushroom Soup
• Slow Cooker Minestrone Soup
• Slow Cooker Chicken Noodle Soup