Slow Cooker Chinese Hot and Sour Soup

By jiafei

8 Person

370 Minutes

73 Calories

Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home. Whether you are celebrating Chinese New Year, or simply making an every day meal, this Slow Cooker Hot and Sour Soup is an easy and delicious dinner. This isn’t exactly an authentic Chinese recipe, but I’ve made it as easy as possible so that anyone and everyone can celebrate. It just doesn’t get any easier than the slow cooker! Toss it in and come back later for a delicious meal! Chinese New Year is the celebration of the new lunisolar Chinese calendar. It has been celebrated for centuries. There are lots of fun traditions, myths, and superstitions that go along with it which makes it easy for the whole world to get involved. It’s a fun little celebration meant to bring families together, and what better way to do that than with food?

Ingredients

1/4 cup Sliced green onions
1/4 cup Freshly chopped cilantro
1 Square firm tofu cubed
1 tsp. Sugar
1 tsp. White pepper
1 tbsp. Sriracha sauce
1 tbsp. Crushed fresh ginger
8 Sliced mushrooms
1/2 cup Canned bamboo shoot strips
1/3 cup Rice vinegar
1/3 cup Soy sauce
8 cups 2 quarts chicken broth

Method

01

Pour chicken broth into a 5 to 8-quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar, and tofu.
02

Cook on low 6 to 8 hours, or high 3-4 hours.
03

Stir in cilantro and green onions just before serving. Serve hot.

Related Tags

Dinner Recipes

Healthy Recipes

Chinese Food

Slow Cooker Chinese Hot and Sour Soup

4.1

( By jiafei )

01 Information

Grade medium
Serving 8 servings
Calorie 73 Kcal
Prep Time 10 Mins
Cook Time 360 Mins
Total Time 370 Mins

02 Ingredients

1/4 cup Sliced green onions

1/4 cup Freshly chopped cilantro

1 Square firm tofu cubed

1 tsp. Sugar

1 tsp. White pepper

1 tbsp. Sriracha sauce

1 tbsp. Crushed fresh ginger

8 Sliced mushrooms

1/2 cup Canned bamboo shoot strips

1/3 cup Rice vinegar

1/3 cup Soy sauce

8 cups 2 quarts chicken broth

03 Method

Step 1

Pour chicken broth into a 5 to 8-quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar, and tofu.

Step 2

Cook on low 6 to 8 hours, or high 3-4 hours.

Step 3

Stir in cilantro and green onions just before serving. Serve hot.

04 Author