Go Back

Slow Cooker Hot and Sour Soup

A flavorful and comforting soup combining the tanginess of vinegar, umami richness of soy sauce, and a mix of textures with tofu and mushrooms.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Asian, Chinese
Calories: 180
Ingredients Method Notes

Ingredients
  

Broth Base
  • 7 cups chicken broth or vegetable broth Forms the savory base of the soup.
Vegetables and Tofu
  • 6 oz dried shiitake mushrooms Rehydrated and sliced for an earthy depth.
  • 8 oz bamboo shoots Add a delightful crunch and mild flavor.
  • 8 oz firm tofu Pressed and cut into 1/2-inch cubes for creamy texture.
  • 4 pieces green onions Thinly sliced for a fresh finish.
Flavorings
  • 1/4 cup rice vinegar Provides that essential tanginess.
  • 1/4 cup reduced-sodium soy sauce Enhances umami with a touch of saltiness.
  • 2 teaspoons dark soy sauce Gives a richer color and flavor.
  • 4 cloves garlic, minced For an aromatic punch.
  • 1 tablespoon fresh ginger, minced Infuses warmth and spiciness.
  • 1 teaspoon red chili sauce Adds a kick of heat.
  • 1 teaspoon sesame oil Delivers a nutty aroma.
  • 1 teaspoon sugar Balances the flavors beautifully.
  • 1/2 teaspoon ground white pepper Imparts subtle heat.
  • 2 large eggs, well whisked Key to achieving beautiful egg ribbons.
Thickening
  • 1 cup chicken broth or vegetable broth (for cornstarch slurry) To thicken the soup.
  • 1/4 cup cornstarch Works to achieve silky consistency.

Method
 

Preparation
  1. Start by gathering your trusty slow cooker and prepping all your ingredients.
  2. In a large bowl, combine the chicken broth or vegetable broth with the sliced shiitake mushrooms and bamboo shoots, stirring to mix well.
Mixing Flavors
  1. Pour in the rice vinegar, reduced-sodium soy sauce, dark soy sauce, minced garlic, fresh ginger, and red chili sauce into the slow cooker. Stir gently to blend those delicious flavors.
Add Tofu and Seasonings
  1. Carefully fold in the firm tofu cubes, ensuring they are evenly distributed throughout the broth.
  2. Sprinkle in the sugar and ground white pepper for an added flavor boost.
Cooking
  1. Secure the lid on your slow cooker and set it to low. Allow it to cook for 6 to 8 hours for a slow infusion of flavors, or turn it to high for a quicker cook time of around 3 to 4 hours.
Thickening the Soup
  1. About 30 minutes before the cooking time is up, whisk the cornstarch with 1 cup of broth until fully dissolved.
  2. Stir this mixture into the soup, allowing it to thicken up beautifully.
Incorporate Eggs
  1. Slowly drizzle the whisked eggs into the soup while stirring gently. This technique creates delightful egg ribbons that swirl throughout the soup.
Finishing Touch
  1. Once everything is thoroughly combined, sprinkle the sliced green onions on top and let them wilt from the residual heat, adding a fresh burst of flavor.
Serve
  1. Ladle the piping hot soup into bowls, garnishing with additional green onions if desired, and savor this comforting dish!

Notes

For the best results, experiment with additional spices like crushed red pepper for more heat or lime juice for an extra zing. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.