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Savoring the Comfort of Crockpot Hot and Sour Soup

Crockpot Hot and Sour Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 cups chicken or vegetable broth
  • 1 cup cubed firm tofu
  • 1 cup sliced mushrooms
  • 1 cup bamboo shoots
  • 1 cup sliced carrots
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon Sriracha or chili paste
  • 2 teaspoons grated fresh ginger
  • 2 cloves minced garlic
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 green onions chopped (for garnish)

Method
 

  1. Prepare the ingredients: Chop and measure all vegetables and proteins clearly and accurately.
  2. Add broth to the crockpot first, then layer the tofu, mushrooms, bamboo shoots, carrots, garlic, and ginger.
  3. Stir in soy sauce, vinegar, and chilies, ensuring they combine well with the other ingredients.
  4. Set the crockpot on low heat for 6-7 hours, or high heat for 3-4 hours.
  5. Once cooked, mix the cornstarch and water and stir it into the soup to thicken.
  6. Taste the soup and adjust seasoning, adding more vinegar or Sriracha if desired.
  7. Serve the soup hot, garnished with chopped green onions.