Slow Cooker Hot and Sour Soup Recipe

Introduction

Slow Cooker Hot and Sour Soup is a comforting and flavorful dish perfect for chilly days. With a balance of tangy vinegar, spicy chili, and savory soy, this soup transforms simple ingredients into a delightful meal. Using a slow cooker makes preparation easy and leaves you with a rich, warming broth.

Ingredients

• 7 cups chicken broth (or veggie broth)
• 6 oz dried shiitake mushrooms (rehydrated and sliced)
• 8 oz bamboo shoots
• 1/4 cup rice vinegar (or more to taste)
• 1/4 cup soy sauce (reduced-sodium)
• 2 teaspoons dark soy sauce
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon red chili sauce
• 8 ounces firm tofu (pressed and cut into 1/2-inch cubes)
• 4 green onions (thinly sliced)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper (or to taste)
• 2 large eggs (well whisked – but not foamy)
• 1 cup chicken broth (or veggie broth)
• 1/4 cup cornstarch

Instructions

1. Step 1: Add all the ingredients from the main list to the slow cooker, except the eggs. Stir everything together to combine evenly.
2. Step 2: Cook the mixture on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and ingredients to soften.
3. Step 3: Thirty minutes before the cooking time is finished, dissolve the cornstarch in the 1 cup of broth by whisking until smooth.
4. Step 4: Stir the cornstarch slurry into the slow cooker to thicken the soup. Mix well.
5. Step 5: Drizzle the beaten eggs slowly over the soup while stirring gently to create delicate egg ribbons.
6. Step 6: Garnish with sliced green onions and serve hot.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the eggs or substitute with silken tofu blended smooth.
• Add extra chili sauce if you prefer a spicier soup, or reduce it for a milder flavor.
• Pressing the tofu beforehand helps it hold its shape during slow cooking and prevents it from becoming too soft.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup may thicken upon standing; add a little water or broth when reheating to loosen the consistency if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can make this soup on the stovetop by simmering all ingredients (except eggs and cornstarch) over low heat for about 45 minutes. Add the cornstarch slurry to thicken, then stir in the beaten eggs as the last step.

What can I use instead of shiitake mushrooms?

If shiitake mushrooms are unavailable, cremini or button mushrooms can be used as a substitute. They will change the flavor slightly but still provide a nice texture and umami taste.

Slow Cooker Hot and Sour Soup Recipe

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★★★★★

4.6 from 103 reviews

• Author: Julian
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Slow Cooker Hot and Sour Soup is a flavorful and comforting dish, perfect for warming up any day. Combining tangy rice vinegar, spicy chili sauce, savory soy sauces, and umami-rich shiitake mushrooms with tender tofu and fresh aromatics, this soup simmers slowly to develop deep, balanced flavors. It’s an easy, hands-off recipe ideal for slow cooking enthusiasts and serves six hearty portions.

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Ingredients

Scale 1x2x3x

Slow Cook

• 7 cups chicken broth (or veggie broth)
• 6 oz dried shiitake mushrooms (rehydrated and sliced)
• 8 oz bamboo shoots
• 1/4 cup rice vinegar (or more to taste)
• 1/4 cup soy sauce (reduced-sodium)
• 2 teaspoons dark soy sauce
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon red chili sauce
• 8 ounces firm tofu (pressed and cut into 1/2-inch cubes)
• 4 green onions (thinly sliced)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper (or to taste)

Additional Ingredients

• 2 large eggs (well whisked – but not foamy)
• 1 cup chicken broth (or veggie broth)
• 1/4 cup cornstarch

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Instructions

1. Combine Ingredients: Add all the ingredients from the slow cook section—including chicken broth, rehydrated shiitake mushrooms, bamboo shoots, vinegars, soy sauces, garlic, ginger, red chili sauce, tofu, green onions, sesame oil, sugar, and white pepper—to the slow cooker. Stir everything together thoroughly to combine the flavors.
2. Cook: Set the slow cooker to low and cook for 6 to 8 hours, or choose the high setting and cook for 3 to 4 hours. This slow cooking process allows the ingredients to meld together and develop a rich, deep flavor.
3. Dissolve Cornstarch: In a separate measuring cup, whisk the 1/4 cup of cornstarch into the 1 cup of chicken or vegetable broth until the cornstarch is fully dissolved, creating a smooth slurry. This mixture will be used to thicken the soup.
4. Thicken Soup: About thirty minutes before the soup finishes cooking, stir the cornstarch slurry into the slow cooker and mix well. This will thicken the soup to a luscious consistency.
5. Drizzle Egg: Slowly drizzle the well-whisked eggs into the hot soup while stirring gently to create delicate egg ribbons throughout the soup.
6. Serve: Once the eggs are incorporated and cooked through, garnish the soup with additional thinly sliced green onions if desired and serve hot for a comforting meal.

Notes

• You can substitute chicken broth with vegetable broth to make the soup vegetarian.
• Adjust the amount of rice vinegar and chili sauce depending on your preferred level of sourness and heat.
• Ensure tofu is pressed well to avoid excess water diluting the soup.
• For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
• Keep stirring gently when adding the egg to create the desired egg ribbons without scrambling.

• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: Asian

Keywords: Slow Cooker Hot and Sour Soup, hot and sour soup, slow cooker recipe, tofu soup, Asian soup, comfort food