Slow Cooker Hot and Sour Soup

By : | 0 Comments | On : March 24, 2014 | Category : Soups

slow cooker hot and sour soup

Ingredients :

  • 12 fresh shiitake mushrooms,stems removed and caps sliced
  • 1/2 oz(15 g) dried porchini mushrooms
  • 2 carrots,sliced
  • 2 8-oz(240 g) cans bamboo shoots,rinsed
  • 2 14-oz(420 g) packages extra-firm tofu,water-packed,drained and cut into 1/2-inch(1.2 cm) pieces
  • 1 teaspoon freshly ground black pepper
  • 4 cups thinly sliced green cabbage
  • 4 cups homemade beef broth
  • 4 cups vegetable broth
  • 1/4 cup white vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce,plus extra,to taste
  • 1 tablespoon chile-garlic sauce
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1 cup sliced scallions

Directions :

  1. Place mushrooms in 6-quart(6 L) slow cooker.
  2. Add carrots,bamboo shoots and tofu.
  3. Sprinkle with black pepper and top with sliced green cabbage.
  4. In a mixing bowl,combine broth,vinegars,soy sauce,chile-garlic sauce and ginger.
  5. Stir well and add mixture to slow cooker.
  6. Cover slow cooker and cook on low-heat setting for 7-8 hours.
  7. In another mixing bowl,combine 1/3 cup of water,cornstarch  and sesame oil.
  8. Whisk well and stir into soup.
  9. Cover slow cooker and cook on high-heat setting for additional 20 minutes.
  10. Top with sliced scallions.
  11. Ladle into bowls and serve hot.
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