Are you ready to transform your kitchen into a Chinese culinary paradise without spending hours at the stove? This incredible Slow Cooker Hot and Sour Soup is about to become your new obsession! Imagine coming home to a rich, tangy, and soul-warming soup that practically cooks itself, filling your home with an irresistible aroma that will have everyone asking, "What's for dinner?" Whether you're a busy professional, a home cook looking for easy recipes, or someone craving authentic Chinese flavors, this recipe is your ticket to an effortless and delicious meal that will impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 1/2 cup bamboo shoots, sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the mushrooms and bamboo shoots, and cube the tofu. Make sure to drain the tofu if it's packed in water.
- In your slow cooker, pour in the 4 cups of chicken broth. This will serve as the base for your soup.
- Add the sliced mushrooms and bamboo shoots to the broth in the slow cooker.
- Next, incorporate the cubed tofu into the mixture. Stir gently to combine the ingredients without breaking the tofu.
- In a small bowl, mix together the 2 tablespoons of soy sauce and 2 tablespoons of rice vinegar. Pour this mixture into the slow cooker, stirring well to distribute the flavors.
- To thicken the soup, take 1 tablespoon of cornstarch and mix it with a small amount of cold water to create a slurry. Add this slurry to the slow cooker, stirring continuously to avoid lumps.
- Season the soup with salt and pepper to taste. Remember that the soy sauce will add some saltiness, so adjust accordingly.
- Cover the slow cooker and set it to cook on low for 4 hours. This slow cooking process will allow the flavors to meld beautifully.
- About 15 minutes before serving, beat the egg in a separate bowl. Slowly drizzle the beaten egg into the hot soup while stirring gently to create egg ribbons.
- Once the cooking time is complete, taste the soup and adjust the seasoning if necessary. If you prefer a spicier version, you can add some chili oil or crushed red pepper flakes at this stage.
- Serve the hot and sour soup in bowls, garnished with additional sliced green onions or cilantro if desired. Enjoy your delicious homemade slow cooker hot and sour soup!
Tips
- Tofu Selection Matters: Use firm or extra-firm tofu to prevent it from falling apart during slow cooking.
- Prep Ahead: Slice and cube all ingredients before starting to make the cooking process smooth and enjoyable.
- Cornstarch Slurry Secret: Always mix cornstarch with cold water to prevent lumps in your soup.
- Egg Technique: Drizzle beaten egg slowly while stirring to create beautiful, delicate egg ribbons.
- Flavor Boost: For an extra kick, consider adding a splash of chili oil or some crushed red pepper flakes.
- Fresh Garnish: Top with fresh green onions or cilantro just before serving to add brightness and freshness.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days, making it perfect for meal prep.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 10g
Fat: 6g
Saturated Fat: g
Cholesterol: 45mg
