Slow Cooker Hot And Sour Soup Recipes

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SLOW COOKER HOT AND SOUR SOUP



Slow Cooker Hot and Sour Soup image

Slow Cooker Hot and Sour Soup is the perfect dish to serve this Chinese New Year! It is hearty, healthy, and easy to prepare, especially for a huge crowd!

Provided by Catalina Castravet

Categories     Main Course     Side Dish     Soup

Time 4h15m

Number Of Ingredients 17

7 cups chicken broth (or veggie broth)
6 oz dried shiitake mushrooms (rehydrated and sliced)
8 oz bamboo shoots
1/4 cup rice vinegar (or more to taste)
1/4 cup soy sauce (reduced-sodium)
2 teaspoons dark soy sauce
4 cloves garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 teaspoon red chili sauce
8 ounces firm tofu (pressed and cut into 1/2-inch cubes)
4 green onions (thinly sliced)
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper (or to taste)
2 large eggs (well whisked - but not foamy)
1 cup chicken broth (or veggie broth)
1/4 cup cornstarch

Steps:

  • Add all the ingredients from the "Slow Cook" section to the crockpot, except the eggs.
  • Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • In a measuring cup combine cornstarch with broth and whisk until fully dissolved.
  • Next, 30 minutes towards the end of the cooking, stir in the cornstarch slurry, stir to combine.
  • Drizzle the beaten egg and stir to form egg ribbons.
  • Garnish with green onions and serve.

Nutrition Facts : Calories 204 kcal, Carbohydrate 33 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 1830 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER HOT AND SOUR SOUP



Slow Cooker Hot and Sour Soup image

Categories     Tofu     Vegetable     Soup/Stew     Mother's Day     New Year's Eve     Spring     Valentine's Day     Fall     Appetizer     Summer     Low Cal     Side     Winter     Healthy     Low/No Sugar     Low Sodium     Low Fat     Low Carb

Number Of Ingredients 17

1 cup extra firm tofu (cubed)
.5 kg (optional) chicken or pork (julienned)
1 cup bamboo shoots (julienned)
1/3 cup carrots (julienned)
10 shiitake mushrooms (julienned)
2 green onions (sliced)
2 tablespoons ginger (fresh, minced)
1 tablespoon garlic (fresh, minced)
2 Thai red chili peppers (2 pepper=hot; 1 pepper=medium; 1/2 pepper=mild; no pepper=gentle)
5 cups vegetable broth (low/no sodium)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sweet chili dipping sauce
1/2 teaspoon fish sauce (about 3 shakes)
1 pinch bonita fish flakes
1 dash black pepper, white pepper, salt (to taste)
1 handful mung bean sprouts (fresh, to taste)

Steps:

  • Place all ingredients in a 2-quart slow cooker. Cook on low for 6.5 hours.
  • Top with fresh mung beans and serve.
  • Notes: If you are using dehydrated mushrooms, rehydrate them first by soaking in a bowl of water until soft. 10 caps is approximately equal to 1 cup julienned. If you don't have fish sauce and bonita fish flakes, you can add porcini mushrooms to make the broth more savory.
  • Photo of this recipe: https://www.instagram.com/p/BCVrwt8LI9G/?taken-by=dcrafa

HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)



Hot and Sour Shrimp Soup (Tom Yum Kung) image

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Categories     Slow Cooker     Shrimp     Chile     Lemongrass     Soup/Stew     Mushroom     Shellfish     Lime Juice     Dinner

Yield Serves 4-6

Number Of Ingredients 11

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

Steps:

  • In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
  • Cook on low for 6 hours, or on high for 2 hours.
  • Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
  • Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.

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