If you’re craving a comforting bowl of soup that’s bursting with flavor and so easy to make, you’re in for a treat. Kathy’s Slow-Cooker Hot and Sour Soup Recipe is one of those dishes that just warms you from the inside out, perfect for cold days or when you need a little pick-me-up. I absolutely love how the slow cooker melds all those spicy, tangy, and umami-rich ingredients together — it’s like a hug in a bowl, and I can’t wait to share this cozy recipe with you.

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Why You’ll Love This Recipe

Hands-Off Cooking: You just toss everything in the slow cooker and let it do the work for hours.
Perfect Flavor Balance: The blend of spicy, sour, and savory flavors hits every note just right.
Nutritious and Vegan: Packed with mushrooms, tofu, and fresh veggies that give you protein and fiber without any meat.
Customizable Heat Level: You control how spicy it gets by adjusting the chili paste or serving it on the side.

A white bowl filled with clear broth soup that has three main visible layers: the bottom is light brown broth, the middle contains light beige tofu cubes, and the top is covered with bright green peas and dark brown mushroom slices scattered evenly. Red chili flakes are sprinkled over the tofu cubes, adding a small pop of color. The bowl sits on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in Kathy’s Slow-Cooker Hot and Sour Soup Recipe has a role to play to create the perfect harmony of flavors. From the earthy mushrooms to the zing of fresh ginger, you’ll find that buying fresh and good-quality ingredients really makes a difference. Don’t worry — nothing here is tricky to find, and I’ve got some tips to make your shopping trip easier.

Sliced mushrooms: A mix of button or cremini works great here; their mellow flavor is the perfect base.
Fresh shiitake mushrooms: These deep, meaty mushrooms add great texture and umami — remove the stems as they’re tough.
Bamboo shoots: Adds crunch and a subtle sweetness; canned ones are fine, just drain well.
Garlic: Fresh minced garlic gives that delicious aromatic punch.
Firm or silken tofu: I prefer firm tofu here so it holds up nicely, but silken works if you want a softer feel.
Fresh ginger: Grated fresh ginger is key for that bright, zesty note; divide it as the recipe calls.
Water & vegan chicken-flavored bouillon: The bouillon adds savory depth, so opt for a quality vegan brand.
Soy sauce or tamari: Tamari is great if you want gluten-free; both add umami and saltiness.
Sesame oil: Just a little adds a lovely nutty aroma — don’t skip this one!
Chili paste: Adjust based on your heat preference; it’s what gives the soup its signature kick.
Rice wine vinegar or apple cider vinegar: Gives that mouthwatering sour tang that balances heat and savory.
Fresh or frozen peas: Added at the end for freshness and a pop of color and sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this soup is how easy it is to tweak to your liking or dietary needs. I often switch up ingredients to keep things fresh and to suit whoever I’m cooking for. Feel free to get creative and make it truly yours.

Protein Boost: I sometimes add cooked shredded seitan or tempeh for extra protein if I want a heartier meal.
Heat Level: Want it milder? Use less chili paste or leave it on the side like I do when my kids eat it.
Vegetable Swap: Feel free to toss in some julienned carrots or water chestnuts for extra crunch.
Gluten-Free: Just swap soy sauce for tamari and check the bouillon to keep it gluten-free without sacrificing flavor.

How to Make Kathy’s Slow-Cooker Hot and Sour Soup Recipe

Step 1: Prep Ingredients the Night Before

This is my favorite trick to save time in the morning! The night before, slice your mushrooms, prepare the bamboo shoots, mince the garlic, and cube the tofu. Store them all in an airtight container in the fridge. I keep the grated ginger separate in its own container to keep things fresh and potent. This way, when morning comes, everything’s ready to go straight into the slow cooker — no chopping required.

Step 2: Slow-Cook the Soup

In the morning, dump the prepared mushrooms, bamboo shoots, garlic, tofu, 1 tablespoon of grated ginger, water, vegan bouillon, soy sauce, sesame oil, chili paste, and vinegar into your slow cooker. Give it a gentle stir so everything’s well combined. Set it on low and let it cook for about 8 hours. I love coming home to the house smelling amazing and knowing dinner’s already taken care of.

Step 3: Add Peas and Final Seasoning

About 5 minutes before you’re ready to serve, stir in the peas and the remaining tablespoon of fresh ginger. This keeps those peas vibrant and just-crisp rather than mushy. Now’s the time to taste the broth and adjust with extra vinegar for more tang or chili paste if you want to kick up the heat. Drizzle a little sesame oil on top of each bowl for that irresistible finish. Pro tip: Serve extra chili paste on the side so everyone can customize their heat level.

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Pro Tips for Making Kathy’s Slow-Cooker Hot and Sour Soup Recipe

Prep Ahead: Doing your chopping the night before saves precious morning time and helps the flavors meld even better.
Fresh Ginger Matters: I learned the fresh ginger added at the end brightens the soup, so don’t skip it or substitute with ground ginger.
Control Your Heat: Serve chili paste on the side so everyone can season their bowl exactly how they love it — no one gets left out!
Avoid Overcooking Peas: Adding peas near the end keeps their texture and vibrant green color instead of turning mushy and dull.

How to Serve Kathy’s Slow-Cooker Hot and Sour Soup Recipe

The image shows a white bowl filled with clear soup containing bright green peas, light beige tofu cubes, light brown mushrooms with darker edges, and some sliced white vegetables. The ingredients float in a light broth, and small red flakes are sprinkled on top. The bowl sits on a wooden round mat, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off this soup with chopped scallions or green onions for a fresh bite, and if you’re feeling fancy, a sprinkle of toasted sesame seeds adds a lovely nutty crunch. Sometimes I add a few fresh cilantro leaves for a burst of brightness. These little touches make a simple bowl feel special.

Side Dishes

This soup pairs amazingly well with steamed jasmine rice or some simple veggie spring rolls to round out the meal. When I want something heartier, I serve it alongside a warm bowl of brown rice or even a soft bao bun filled with pickled veggies.

Creative Ways to Present

For gatherings, I’ve served Kathy’s Slow-Cooker Hot and Sour Soup Recipe in tiny, pretty bowls as part of a multi-course Asian-inspired meal. Drizzling the sesame oil in a neat spiral across the surface is a nice touch, and setting out small dishes of chili paste, fresh lime wedges, and chopped herbs lets guests elevate their bowls however they like.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen beautifully overnight, and you’ll enjoy it even more the next day. Just keep the peas a bit separate if you want to keep their texture fresh.

Freezing

I’ve frozen this soup successfully in freezer-safe containers. When thawing, do so in the fridge overnight and stir well before reheating. Just keep in mind that tofu can get a bit softer after freezing, but the flavor remains spot-on.

Reheating

Reheat gently on the stovetop over low-medium heat to avoid curdling the tofu. Add a splash of water if the broth thickens too much. I often add fresh peas or a little more shredded ginger at this point to brighten things back up.

FAQs

Can I make Kathy’s Slow-Cooker Hot and Sour Soup Recipe on the stovetop instead of a slow cooker?

Absolutely! You can simmer all the ingredients together in a large pot over low heat for about an hour, stirring occasionally. This will speed up the cooking process but still allow the flavors to meld deliciously.
What’s the difference between using firm and silken tofu in this soup?

Firm tofu holds its shape better during cooking and gives a bit of chewy texture, while silken tofu will be softer and creamier, almost custard-like. Both work, so choose based on your texture preference.
How can I make this soup gluten-free?

Just swap the soy sauce for tamari or coconut aminos and check the vegan chicken bouillon to ensure it’s gluten-free. These simple swaps keep the flavor intact without gluten.
Can I adjust the spice level for picky eaters?

Yes! I always keep the chili paste on the side so everyone can add as much or as little spice as they like. For a milder soup, just reduce or omit the chili paste from the slow cooker and season individual bowls instead.
Will the peas become mushy if cooked the whole time?

Peas cook quickly, so I add them just a few minutes before serving to keep their bright color and slight crunch. Cooking them too long will make them mushy, which affects the overall texture.

Final Thoughts

Kathy’s Slow-Cooker Hot and Sour Soup Recipe has become a staple in my kitchen because it’s both comforting and simple to prepare. It’s one of those recipes I turn to when the weather turns chilly or when someone’s feeling under the weather — it just hits all the right notes. I hope you enjoy making and sharing this soup as much as I do. Trust me, once you’ve tried it, it’ll be a go-to in your recipe lineup too!