The leftovers
I’m not really a fan of hot and sour soup, but my husband loves it with a passion! He gave his unequivocal stamp of approval on this recipe. I thought it was OK, but again, I’d rather be eating something else.
You can add whatever you want to this soup as far as veggies go. I used what I had on hand, but you could add in water chestnuts, bamboo shoots, even chicken or pork. And feel free to halve the recipe for a small batch (or make the big one and freeze it!).
Slow Cooker Hot and Sour Soup
Prep time
Cook time
Total time
Author: Stephanie O’Dea, A Year of Slowcooking
Recipe type: Main Dish, Soup
Serves: 8
Ingredients
- 2 cups cubed firm tofu
- 4 cups chicken broth
- 2 cups water
- 2 cups sliced mushrooms
- ½ cup sliced carrots
- A handful of bean sprouts
- 6 Tablespoons soy sauce
- 3 teaspoons sesame oil
- 6 Tablespoons rice wine vinegar (the sour)
- ¾ teaspoon red pepper flakes (the hot)
Instructions
- Combine all ingredients in a 5-6 quart slow cooker.
- Cook on low for 7-9 hours or high for 4-5 hours.
- Adjust seasonings – if you want more sour, add more vinegar; if you want more hot, add more pepper flakes.
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Hello! Welcome to Growing Up Gabel - I am so glad you are here! I am a wife and homeschooling mom to my two young kids. This is the place where I share recipes, crafts and other DIY projects. I hope you will follow me on Facebook, Pinterest or Twitter! Just use the icons at the top of the page!
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Funny, it’s the same around here – my husband loves hot & sour soup but I’ve never liked it. Thanks so much for the easy recipe, since now I can make it for him and not have to eat it!
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