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.
Jump to Recipe Print RecipeRecipe 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
- 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.
- 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.
- 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.
- 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.
- 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 jalapeรฑo or a dash of hot chili oil. This gives the soup a more robust kick without overpowering it.
Recipe FAQs and Variations
Can I Add Other Vegetables to This Soup?
Yes, you can add vegetables like thinly sliced carrots or baby corn. Add them with the peas to prevent overcooking.
What Can I Substitute for Rice Wine Vinegar?
Apple cider vinegar or white wine vinegar can be used as a substitute. They bring similar tangy notes to the soup without altering the flavor much.
Is There a Way to Make This Soup Gluten-free?
To make this gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure all other ingredients are labeled gluten-free.
Can I Make This Soup Ahead of Time?
Absolutely. This soup can be made a day in advance and stored in the fridge. Reheat on the stovetop over low heat to maintain its flavors.
Check out More Recipes:
Slow Cooker Hot and Sour Soup
Course: SoupCuisine: AsianDifficulty: Easy6
servings15
minutes8
hours145
kcalThis 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.
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories145
- % Daily Value *
- Total Fat
5g
8%
- Saturated Fat 1g 5%
- Cholesterol 0mg 0%
- Sodium 650mg 28%
- Total Carbohydrate
24g
8%
- Dietary Fiber 4g 16%
- Sugars 2g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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