Wednesday, August 15, 2012

Slow-Cooker Hot & Sour Soup

  • 12 fresh shitake mushrooms
  • 1/2 ounce dried porcini mushrooms (or black Chinese mushrooms if you can find them)
  • 2 carrots, cut into 1/2 by 2 inch sticks
  • 2 8-ounce cans bamboo shoots rinsed
  • 2 14-ounce packages extra-firm water-packed tofu, drained
  • 1 tsp. black pepper
  • 4 cups thinly sliced green cabbage
  • 4 cups low-sodium beef broth
  • 4 cups mushroom or vegetable broth
  • 1/4 cup white vinegar or rice vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup low-sodium soy sauce, plus more to taste
  • 1 Tbsp. chile-garlic sauce
  • 1 Tbsp. minced fresh ginger
  • 3 Tbsp. cornstarch
  • 1/2 tsp. sesame oil (or to your liking)
  • 3 cups lo mein noodles (optional)
  • 1 cup sliced scallions
Discard mushroom stems and cut the caps into 1/2 inch slices.  Spread mushroom pieces in a 6-quart slow cooker.  Add carrots and bamboo shoots.  Cut tofu into 1/2 inch pieces and add to slow cooker.  Sprinkle with pepper.  Top with cabbage.

Combine broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a bowl; add to slow cooker.

Cover and cook 4 hours on High or 7 to 8 hours on Low.

Whisk 1/3 cup of water, cornstarch and sesame oil in a bowl.  Stir into soup.  Cover and cook on High for 20 minutes.  Stir in noodles (if using) and heat through for 10 minutes.  Top with scallions.

To Make Ahead:  Prep mushrooms and veggies;  combine the liquids and ginger and refrigerate separately.

~Adapted from Eating Well


  1. Oh my gosh I LOVE hot and sour soup! Totally bookmarking this one!

  2. Sure sounds like an interesting soup! I lean more towards the pressure cooker than the slow cooker myself, do play with it some though. Soupy day here... hope it's not as humid where you are:@)

  3. there is mention of adding carrots but there is not an amount or listing of carrots in the ingredients.

    Sounds wonderful, can't wait to try it :)


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