January 15, 2019
Happy Tuesday, Slow Cookerers!!
I've gotten a lot of emails these past few weeks about my Hot and Sour Soup recipe.
This year has evidently been a doozy for colds and flus. I got a pretty icky cold between Christmas and the New Year and loved being able to throw this in the pot to cook while I napped and watched Aurora Teagarden mysteries.
;-)
If you are not feeling the best, I hope this is helpful. If you are feeling good, then make a batch to gift to a friend in need!
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Hot and Sour Soup
serves 2 to 3
1 cup cubed firm tofu (I used one-half of that Trader Joe's two-pack.)
2 cups chicken broth
2 cups water
1 package of sliced mushrooms
1 can bamboo shoots
1 can sliced water chestnuts
2 tablespoon soy sauce (La Choy is gluten-free)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar (and some more later)
1/4 teaspoon red pepper flakes (and some more later)
--green onion for garnish
The Directions:
Wash your hands. And 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.
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A while ago I wrote an article about "after-school" homeschooling. You can read it here, if you'd like.
Enjoy your day! Happy Slow Cooking!!
-- steph
