January 30, 2023
Happy Monday, Slow Cookerers!!
I've
gotten a lot of emails these past few weeks about my Hot and Sour Soup recipe.
It's been cold and chilly, and this soup really is comfort food in a bowl without being heavy or over-filling in any way.
~~~~~~~~~Hot and Sour Soupserves 2 to 31 cup cubed firm tofu (I used one-half of that Trader Joe's two-pack.)2 cups chicken broth2 cups water1 package of sliced
mushrooms1 can bamboo shoots1 can sliced water chestnuts2 tablespoon soy sauce (La Choy is gluten-free)1 teaspoon sesame oil2 tablespoons rice wine vinegar (and some more later)1/4 teaspoon red pepper flakes (and some more later)--green onion for garnishThe Directions:Wash your hands. And if you're making this because you are sick, stop blowing your nose. ;-)
Combine everything in your slow cooker. Use a 4-quart slow cooker.
Cook on low for 7-9 hours or high 4-5 hours.
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 1 tablespoon of the vinegar and another 1/4 teaspoon of the pepper flakes.
Garnish with sliced green onion.
The Verdict:
I could probably eat this all day long.
So I did.
My kids really like it--they eat the broth and the tofu and leave the rest. You could easily slip in lots more veggies that you have on hand---carrots, celery, those cute little canned corncobs,
etc. Many recipes call for cooked chicken or pork, which would be a great addition if you have some on hand or wanted to meat it up.~~~~~~~~~This is a great Take Out Fake Out recipe and definitely aligns with the Lunar New Year.if you are looking for more Take Out Fake Out recipes, I have them listed out, here.
;-)
Enjoy your
day! Happy Slow Cooking!!
-- steph
