Simmering Hot and Sour Soup
photo by breezermom
- Ready In:
- 4hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (822.13 g) can chicken broth
- 236.59 ml chicken, chopped (or pork)
- 113.39 g fresh shiitake mushroom caps, sliced
- 118.29 ml bamboo shoot, sliced and cut into strips
- 44.37 ml rice vinegar
- 29.58 ml soy sauce
- 7.39 ml chinese chili-garlic sauce
- 113.39 g firm tofu, well drained and cut into 1/2 inch pieces
- 9.85 ml dark sesame oil
- 29.58 ml cornstarch
- 29.58 ml cold water
- chopped cilantro (to garnish)
directions
- Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
- Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
- Serve hot; garnish with cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a great recipe; I've made hot and sour soup before and this was definitely a step up from last time. It had a good amount of tanginess, but if I did it again I might add a little sugar to brighten up the flavor. It was hotter than most soups I've had in restaurants which my boyfriend liked very much, but my mom wouldn't touch it with a ten foot pole so this is not a recipe for the weak of tongue. :] I put in some dried black fungus and that was a nice addition. Thanks for the great recipe! -DD of LavenderLynn made for ZWT6.
RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86