Slow Cooker Hot and Sour Soup

slow cooker hot and sour soup
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Slow cooker hot and sour soup. Delicious Chinese vegetable soup cooked in a slow cooker.


  • 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) 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 (1 L) homemade beef broth
  • 4 cups (1 L) vegetable broth
  • 1/4 cup (60 ml) white vinegar
  • 1/4 cup (60 ml) red wine vinegar
  • 1/4 cup (60 ml) 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


Step 1

Place mushrooms in 6-quart(6 L) slow cooker. Add carrots,bamboo shoots and tofu. Sprinkle with black pepper and top with sliced green cabbage.

Step 2

In a mixing bowl,combine broth,vinegar,soy sauce,chile-garlic sauce and ginger. Stir well and add mixture to slow cooker.

Step 3

Cover slow cooker and cook on low-heat setting for 7-8 hours.

Step 4

In another mixing bowl,combine 1/3 cup of water,cornstarch and sesame oil. Whisk well and stir into soup

Step 5

Cover slow cooker and cook on high-heat setting for additional 20 minutes. Top with sliced scallions.

Step 6

Cover slow cooker and cook on high-heat setting for additional 20 minutes. Top with sliced scallions.

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