Thursday, January 15, 2009

Crockpot Hot and Sour Soup


1 cup cubed firm tofu
2 cups chicken broth
2 cups water
1 package of sliced mushrooms
1 can bamboo shoots
1 can sliced water chestnuts
2T soy sauce (La Choy is gluten-free)
1t sesame oil
2T rice wine vinegar (and some more later)
1/4t red pepper flakes (and some more later)
green onion for garnish


Combine everything in your crockpot.

Cook on low for 7-9 hours or high 4-5. I was impatient and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.

Taste. 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 1T of the vinegar and another 1/4t of the pepper flakes. Garnish with sliced green onion.

From A Year of Crockpotting
Submitted by Shelli

1 comment:

Shelli said...

Not my favorite. The kids ate it because they're used to my strange experiments, but it was not a big hit. If I do this again, I'll use baked tofu or saute it myself before tossing it in the soup.