Crock Pot Hot 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

A slow cooked twist to traditional hot and sour soup. Made with pork, mushrooms, tofu, bamboo shoots, and water chestnuts in a rich broth.

Time 4h

Yield 4

Number Of Ingredients 12

1/2 pound lean pork, cut into strips
1 teaspoon sesame oil
1/4 pound fresh mushrooms, sliced
1/4 teaspoon dried red pepper flakes
1 can (8 ounce size) sliced water chestnuts
1 cup cubed firm tofu
1/2 cup sliced bamboo shoots
2 cups chicken broth
2 tablespoons soy sauce
2 cups water
2 tablespoons rice wine vinegar
green onions, chopped

Steps:

  • Combine the pork, sesame oil, mushrooms, red pepper flakes, water chestnuts, tofu, bamboo shoots, broth, soy sauce, and water in a crock pot. Mix gently then cover the crock pot and cook on low heat for 4-5 hours or until the pork is tender and cooked. Serve hot. Garnish individual servings with chopped green onion.

CROCK POT HOT & SOUR SOUP



Crock Pot Hot & Sour Soup image

Make and share this Crock Pot Hot & Sour Soup recipe from Food.com.

Provided by Darlene Summers

Categories     Weeknight

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb lean pork
1/4 lb fresh mushrooms, sliced
1 (8 ounce) can sliced water chestnuts
1/2 cup bamboo shoot, cut to strips
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons garlic and red chile paste
1 cup firm tofu, cubed to 1/2 inch cubes
2 cups chicken broth
2 cups water
sliced green onion top (to garnish)

Steps:

  • Put all ingredients except green onion tops in crock pot.
  • Cook covered for about 8 hours on low.
  • When ready, serve topped with green onion tops.

HOT & SOUR CROCK POT SLOW COOKER SOUP



Hot & Sour Crock Pot Slow Cooker Soup image

Slow cooked for hours to bring out incredible flavours, this soup is the perfect thing to warm up with on a cold day.Inspired by VH Sauces.

Provided by Food Network Canada

Categories     Asian,slow cook,soup,tofu and soy

Time 12h20m

Yield 6 servings

Number Of Ingredients 12

1 pkg shiitake or other dried mushrooms (about ¾ cup or 14 g)
6 cup (1.5 L) chicken stock or broth
½ lb(s) (250 g) pork loin, cut into thin strips
¼ lb(s) (125 g) extra-firm tofu, cut into ½-inch (1 cm) cubes
1 jar (341 mL) VH® Sweet & Sour Cooking Sauce
2 Tbsp (20 mL) rice vinegar, or to taste
2 tsp (10 mL) ginger, minced
4 to 10 drops hot pepper sauce, or to taste
1 cup (250 mL) frozen peas
1 egg, beaten
1 Tbsp (15 mL) cornstarch
green onion, sliced (optional)

Steps:

  • Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
  • Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.
  • Tip: If you would prefer to use VH® Sweet & Sour Sauce for Dipping for this recipe, use 1 1/4 cups (300 mL) and add 2 tbsp (30 mL) VH® Soya Sauce before slow cooking.

HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

QUICK HOT AND SOUR SOUP



Quick Hot and Sour Soup image

This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice.

Provided by Abi Fae

Categories     Asian

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 cups chicken broth
1/2 tablespoon gingerroot, grated
1 tablespoon chili-garlic sauce
2 tablespoons soy sauce (to taste)
1/4 cup rice vinegar (to taste)
1 egg, beaten

Steps:

  • Mix everything but the egg in a saucepan and heat, over medium.
  • Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
  • Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
  • Serve.

Nutrition Facts : Calories 87.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 105.8, Sodium 1803.9, Carbohydrate 2.4, Fiber 0.2, Sugar 1.2, Protein 9.9

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