Well, my husband and I have tried many soups, but once we saw this hot and sour soup, we knew we would have to give it a try. We both love original recipes that are full of flavor and great tastes, especially if they are different than the usual we get to enjoy. Well, when we found this recipe, we knew this one would be the one that would fit the bill perfectly. Original, easy and made in the crock pot, this is sure to be a new favorite around your house as it is in mine!
Check out what our friends over at A Year of Slow Cooking had to say about this:
“Hot and Sour Soup. It’s the bomb. It is very tasty, and I think you should make it and bring me some more.”
Bring some to me, too! It is just delicious!
Ingredients
1 cup cubed firm Trader Joe’s tofu
2 cups Swanson chicken broth
2 cups water
1 package of sliced mushrooms
1 can bamboo shoots
1 can sliced water chestnuts
2 tablespoon soy sauce (La Choy is gluten-free)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar (and some more later)
1/4 teaspoon red pepper flakes (and some more later)
Instructions
Preheat oven to 375°F.
Combine everything in your slow cooker. I used a 5 quart, and I think it was filled about 2/3 of the way full. Cook on High for 3.5 hours. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes.
I like my soup very hot and sour, so I added another 1 tablespoob of the vinegar and another 1/4 teaspoon of the pepper flakes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with a side of white rice
Thanks again to A Year Of Slow Cooking for this amazing recipe.
