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Slow Cooker Hot and Sour Soup

Slow Cooker Hot and Sour Soup
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Experience the rich, balanced flavors of Slow Cooker Hot and Sour Soup, a comforting and easy-to-make recipe perfect for any day. This soup combines tangy vinegar, spicy heat, and savory depth, slowly simmered to develop deep, layered flavors. Ideal for casual meals or meal prep, it is customizable to various dietary preferences and spice levels, making it a versatile classic in your kitchen.

Ingredients

Scale

Broth and Base

  • 4 cups chicken broth or vegetable broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons Chinese black vinegar or rice vinegar
  • 1 to 2 tablespoons chili paste or fresh chilies, adjusted to heat preference

Protein

  • 8 oz firm tofu, cubed, or 1 cup shredded cooked chicken

Vegetables and Texture

  • 1 cup shiitake or button mushrooms, sliced
  • 1/2 cup bamboo shoots, sliced
  • Optional: sliced bell peppers, snap peas, or baby corn for extra veggies

Thickener and Finish

  • 2 tablespoons cornstarch or tapioca starch, mixed with water
  • 2 eggs, lightly beaten
  • 2 green onions, chopped
  • Fresh cilantro, chopped (about 1/4 cup)

Instructions

  1. Prepare and Assemble Ingredients: Gather all ingredients. Chop vegetables, cube the tofu or shred the cooked chicken to ensure smooth assembly.
  2. Combine Base Ingredients: In the slow cooker, add broth, soy sauce, vinegar, chili paste, mushrooms, bamboo shoots, and your choice of protein. Stir gently to mix without breaking the tofu.
  3. Slow Cook the Soup: Set the slow cooker to low and cook for 4 to 6 hours to deepen flavors and tenderize the ingredients.
  4. Thicken and Finish: About 15 minutes before serving, whisk cornstarch with water and stir into the soup to thicken. Slowly drizzle in beaten eggs while stirring for silky egg ribbons.
  5. Add Fresh Herbs and Serve: Turn off heat, sprinkle chopped green onions and cilantro on top, then ladle into bowls and serve immediately.

Notes

  • Adjust chili amount gradually to control spice level.
  • Use fresh vinegar for best acidity and brightness.
  • If time permits, sauté mushrooms and aromatics before slow cooking for extra depth.
  • Add tofu in the last hour to prevent overcooking and maintain texture.
  • Use low heat for slow cooking to preserve ingredient integrity and clear broth.
  • For gluten-free, substitute soy sauce with tamari and cornstarch with arrowroot powder.

Nutrition

Keywords: slow cooker soup, hot and sour soup, easy soup recipe, gluten-free soup, vegetarian hot and sour soup, slow cooker dinner

Find it online: https://juliaglam.com/slow-cooker-hot-and-sour-soup/