Total Time
9hrs 30mins
Prep 30 mins
Cook 9 hrs

"Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal." Recipe by Robin Robertson, found on

Ingredients Nutrition


  1. n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
  2. • About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.
Most Helpful

1 5

OMG this was awful. Flavorless, and the vegetables were pretty limp. We ended up adding extra soy sauce and some teriyaki to make it edible. I've had soups like this in restaurants and they are yummy. Not this one. Stay away.

I'm making this right now. It's the same recipe as the one in my Vegetarian Crockpot cookbook. I hope it turns out tasty. I love that cookbook.

4 5

My husband loves this type of food so was very glad to see it in a big bowl on his place mat last nite.I must admit to monkeying a bit, cranking up the spices with more garlic, ginger, soy etc & a few drops of 3 different hot sauces:-) Grn mtngirl it's SCARYhowmuch we have in common! Right down to being a northern girl & actually liking it=but also traveling,love of food, special relationship w/our g'mothers. My Gma spent a LOT of time talkin to me long distance teaching me the finer points of cook- ing.You & I are true foodies &possibly friendly soulmates. If I could afford a premium mmbrship I'd email you! Great recipe-thanks for posting.