Slow Cooker Hot and Sour Soup

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Slow Cooker Hot and Sour Soup

http://healthyslowcooking.wordpress.com/2010/01/20/slow-cooker-meatless-hot-and-\

sour-soup/

 

Prep time: 15 minutes

Cooking Time: 8 hours

 

- 1 package silken tofu, cubed (use regular tofu if you don't have any silken)

- 2 cups No chicken broth (vegetarian – you can substitute regular veggie broth

and add a tsp. of nutritional yeast)

- 2 cups water

- 1 Tb Better Than Bouillon, No Chicken Base, Vegetarian (I know it seems

redundant, but this paste adds extra richness and depth)

- 1/2 package of sliced button mushrooms

- 8 dried shitakes

- 1 can bamboo shoots, cut into thin strips

- 3 garlic cloves. minced or crushed

- 2 Tb fresh ginger, minced or grated (do not use ginger powder!)

- 2 Tb soy sauce

- 1 tsp sesame oil

- 1 tsp chili paste

- 2 Tb rice wine vinegar (Use apple cider vinegar in a pinch)

- 1 1/2 cups frozen (or fresh) peas

 

The night before: Slice mushrooms and bamboo shoots. Mince garlic and ginger.

Cube silken tofu. Store in fridge to use in the morning.

 

In the morning: Add everything except peas into the slow cooker and cook on low

8 hours.

 

Before Serving: Add the peas to the slow cooker, and add more vinegar and chili

if needed. Pour a few drop of sesame oil on top of each serving. If you like it

milder and your friends like it hot, serve chili paste on the side.

 

Enjoy!

Kathy

http://healthyslowcooking.wordpress.com/