Simmering Hot & Sour Soup

(from kintyre’s recipe box)

Source: Crock-pot Cookbook

Prep time: 10 minutes
Cook time: 240 minutes
Serves 4 people

Categories: Erma, appetizer, nondairy, soups

Ingredients

  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 cup chopped cooked chicken or pork
  • 4 ounces fresh shiitake mushroom caps, thinly sliced
  • 1/2 cup sliced bamboo shoots, cut into thin strips
  • 3 T rice wine vinegar
  • 2 T soy sauce
  • 1 1/2 t chili paste or 1 t hot chili oil
  • 4 ounces firm tofu, well drained and cut into 1/2 inch pieces
  • 2 t Asian sesame oil
  • 2 T cornstarch
  • 2 T cold water
  • chopped cilantro or sliced green onions

Directions

  1. Combine chicken broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce and chili paste in the Crock-Pot slow cooker.

  2. Cover; cook on LOW for 3 to 4 hours or on HIGH 2 to 3 hours or until done.

  3. Stir in tofu and sesame oil.

  4. Combine cornstarch with water; mix well.

  5. Stir into stoneware.

  6. Cover; cook on HIGH for 10 minutes or until thickened.

  7. Garnish with cilantro or green onions.

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