Description
Slow Cooker Hot and Sour Soup is a flavorful and comforting Asian-inspired dish that combines tangy vinegar, spicy heat, and savory ingredients simmered slowly to create a rich and satisfying meal. Easy to prepare with hands-off slow cooking, it features fresh vegetables, tofu or meat, and warming spices, perfect for a cozy dinner or quick lunch. Customizable for various diets, this soup brings balanced flavors and nourishing ingredients in every comforting bowl.
Ingredients
Scale
Broth and Base
- 6 cups chicken broth or vegetable broth
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon chili paste or 1–2 fresh chilis, minced
Proteins & Vegetables
- 14 oz firm tofu, cubed
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup dried mushrooms, rehydrated and sliced
- 2 eggs, lightly beaten
Aromatics & Herbs
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Your Ingredients: Chop the tofu into bite-sized cubes, slice mushrooms and bamboo shoots thinly, mince garlic and ginger, and chop the green onions. Measure out the broth, rice vinegar, soy sauce, and chili paste so everything is ready.
- Combine in the Slow Cooker: In the slow cooker, add the broth, soy sauce, rice vinegar, garlic, ginger, mushrooms, and chili paste. Stir gently to combine all the bold flavors evenly.
- Add Proteins and Vegetables: Carefully add the tofu and bamboo shoots into the slow cooker. Stir gently to distribute without breaking the tofu. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Add Eggs and Finish Seasoning: About 15 minutes before serving, slowly drizzle in the lightly beaten eggs while stirring gently to create silky ribbons. Adjust seasoning by adding salt, pepper, or extra vinegar as needed for the perfect balance of hot and sour flavors.
- Garnish and Serve Warm: Sprinkle chopped green onions and fresh cilantro on top. Serve the soup hot, optionally drizzling with toasted sesame oil and adding red chili slices or lime wedges for extra brightness.
Notes
- Use fresh garlic, ginger, and herbs for the brightest flavor.
- Add tofu in the latter half of cooking to prevent it from breaking apart.
- Taste and adjust vinegar and chili throughout cooking to achieve your preferred sourness and heat.
- Soak dried mushrooms in warm water for 20 minutes before cooking to enhance umami depth.
- Cooking on low yields deeper flavor; use high setting if short on time.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg