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Slow Cooker Hot and Sour Soup

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Hot and sour soup is a favorite of Chinese eateries everywhere.  This soup is easy to make at home, too!

Hot and Sour soup

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

Hot and Sour soup
Cook Time 6 hours
Total Time 6 hours


  • 2 cups cubed firm tofu
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups sliced mushrooms
  • 1/2 cup sliced carrots
  • A handful of bean sprouts
  • 6 Tablespoons soy sauce
  • 3 teaspoons sesame oil
  • 6 Tablespoons rice wine vinegar (the sour)
  • 3/4 teaspoon red pepper flakes (the hot)


  1. Combine all ingredients in a 5-6 quart slow cooker.
  2. Cook on low for 7-9 hours or high for 4-5 hours.
  3. Adjust seasonings - if you want more sour, add more vinegar; if you want more hot, add more pepper flakes.



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1 Comment
  • Cathy
    September 28, 2011

    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!