Crockpot Hot and Sour Soup Recipe

This Crockpot Hot and Sour Soup is a comforting and flavorful dish that’s easy to make with minimal effort. Combining tangy, spicy, and savory flavors, it’s perfect for warming up on a chilly day or impressing guests with a simple homemade soup.

Ingredients

• 4 cups chicken or vegetable broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 tsp white pepper
• 1/4 tsp red pepper flakes
• 1 cup mushrooms, sliced
• 1/2 block firm tofu, cubed
• 1 egg, beaten

Instructions

1. Step 1: Add the broth, soy sauce, rice vinegar, white pepper, red pepper flakes, mushrooms, and tofu to the crockpot. Stir gently to combine.
2. Step 2: Cook on low for 4 hours, allowing the flavors to meld and the tofu to soak up the broth.
3. Step 3: Slowly drizzle the beaten egg into the soup while stirring gently to create delicate egg ribbons throughout the soup.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a dash of chili oil before serving.
• Substitute tofu with shredded cooked chicken for a non-vegetarian version.
• Adding sliced bamboo shoots or water chestnuts adds extra crunch and texture.
• Adjust the vinegar quantity to taste for more or less sourness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain texture. Avoid boiling after adding the egg ribbons, as they can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can simmer all the ingredients (except the egg) on the stove over low heat for about 30 minutes. Then slowly drizzle in the beaten egg while stirring to form ribbons before serving.

Can I use other types of mushrooms?

Absolutely. Shiitake, cremini, or button mushrooms all work well and bring different flavors and textures to the soup.

Crockpot Hot and Sour Soup Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

A comforting and tangy Crockpot Hot and Sour Soup that combines savory broth, mushrooms, tofu, and a silky egg ribbon for a deliciously warming meal made effortlessly in a slow cooker.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken or vegetable broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 tsp white pepper
• 1/4 tsp red pepper flakes

Add-Ins

• 1 cup mushrooms, sliced
• 1/2 block firm tofu, cubed
• 1 egg, beaten

Instructions

1. Combine Ingredients: Add the chicken or vegetable broth, soy sauce, rice vinegar, white pepper, red pepper flakes, sliced mushrooms, and cubed tofu into the crockpot. Stir gently to combine all ingredients evenly.
2. Cook the Soup: Set the crockpot to low heat and cook the soup mixture for 4 hours. This slow cooking allows the flavors to meld and the ingredients to become tender.
3. Incorporate the Egg: After cooking, slowly drizzle the beaten egg into the hot soup while stirring gently. This technique creates beautiful silky egg ribbons throughout the soup, enhancing its texture and flavor.

Notes

• You can substitute chicken broth with vegetable broth to make this soup vegetarian.
• Adjust the amount of red pepper flakes according to your heat preference.
• Adding sliced bamboo shoots or shredded carrots can add extra texture and flavor.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: hot and sour soup, crockpot soup, slow cooker soup, tofu soup, easy Asian soup, comfort food