Simmering Hot and Sour Soup

From Simple 1-2-3 Slow Cooker cookbook. A take on Japanese Cuisine.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 2 (14 1/2ounce) cans chicken broth
• 1  cup chicken, chopped (or pork)
• 4  ounces  fresh  shiitake mushroom caps, sliced
• 1⁄2 cup bamboo shoot, sliced and cut into strips
• 3  tablespoons rice vinegar
• 2  tablespoons soy sauce
• 1 1⁄2 teaspoons  chinese  chili-garlic sauce
• 4  ounces firm tofu, well drained and cut into 1/2 inch pieces
• 2  teaspoons  dark sesame oil
• 2  tablespoons cornstarch
• 2  tablespoons cold water
•  chopped cilantro (to garnish)

Directions

1. Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
2. 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.
3. Serve hot; garnish with cilantro.