Crockpot Hot and Sour Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://leofoster.com/crockpot-hot-and-sour-soup-recipe/
