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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Hot & Sour Soup Recipe

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This recipe for Slow Cooker Hot & Sour Soup is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 14-1/2-oz. cans chicken broth
1 c. chopped cooked chicken or pork
4 oz. fresh shiitake mushroom caps, thinly sliced
1/2 c. sliced bamboo shoots, cut into thin strips
3 T. rice wine vinegar
2 T. soy sauce
1 tsp. hot chili oil
4 oz. firm tofu, well drained and cut into 1/2-inch cubes
2 tsp. Asian sesame oil
2 T. cornstarch
2 T. cold water
sliced green onions
Directions:
Directions:
Combine chicken broth, chicken or pork, mushrooms, bamboo shoots, vinegar, soy sauce, and chili oil in slow cooker. Cover; cook on low for 3 to 4 hours.
Stir in tofu and sesame oil. Combine cornstarch with water; mix well. Stir into soup. Cover; cook on high 10 minutes or until soup is thickened.
Garnish with sliced green onions, and serve hot.

 

 

 

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