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SkinnyMS

Slow Cooker Hot & Sour Soup

This stupendous spicy and brothy soup is ideal on chilly evenings.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Soup
Cuisine: Chinese
Keyword: Slow Cooker
Servings: 8 people
Calories: 225kcal
Author: SkinnyMs.

Ingredients

  • 8 cups chicken broth low-sodium
  • 1/4 cup lite soy sauce
  • 1/4 cup rice vinegar
  • 1 inch ginger fresh, peeled and grated
  • 1 1/2 tablespoons chili paste such as sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 cup bamboo shoots julienned
  • 1/2 cup carrots julienned
  • 4 ounces Chinese mushrooms sliced (suggested: wood ears or cloud ears)
  • 12 ounces tofu package, extra-firm, cubed
  • 1 egg large, lightly beaten (optional for a more authentic taste and texture)
  • green onions chopped, for garnish

Instructions

  • Whisk together broth, soy sauce, vinegar, ginger, chili paste, sesame oil, salt, and pepper. Place bamboo, carrots, mushrooms, and tofu into slow cooker. Pour over the broth mixture and cook on low for 6 to 7 hours, or on high for 4 hours.
  • If you choose to add egg, transfer the soup from the slow cooker into a saucepan on the stove. Bring the soup to a boil and slowly add the egg so that it creates strands through the soup. Top with green onions and serve!

Nutrition

Serving: 1.5cups | Calories: 225kcal | Carbohydrates: 23g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 901mg | Fiber: 15g | Sugar: 3g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6