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Chinese Hot and Sour Soup
Ingredients
- 8 cups (2 quarts) chicken broth
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 8 ounces canned bamboo shoot strips drained
- 8 ounces mushrooms sliced
- 1 tablespoon crushed fresh ginger
- 1 teaspoon to 1 tablespoon sriracha sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 block firm tofu cubed
- 1/4 cup freshly chopped cilantro
- 1/4 cup sliced green onions
Instructions
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Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
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Cook on low 6 to 8 hours, or high 3-4 hours.
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