Description
Kathy’s Slow-Cooker Hot and Sour Soup is a warming, flavorful vegan soup perfect for cold and flu season. Packed with mushrooms, tofu, and a perfect balance of spicy and sour flavors, this easy-to-make slow cooker recipe clears the sinuses and comforts the soul.
Ingredients
Scale
Vegetables and Aromatics
- 1 10-ounce package sliced mushrooms (280g)
- 8 fresh shiitake mushrooms (stems removed and caps sliced)
- 1 8-ounce can bamboo shoots, drained and julienned (225g)
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger, divided (16g)
- 1 1/2 cups fresh or frozen peas (225g)
Main Ingredients
- 1 15-ounce package firm or silken tofu, cubed (420g)
Liquids and Seasonings
- 4 cups water (940ml)
- 2 tablespoons vegan chicken-flavored bouillon (16g)
- 2 tablespoons soy sauce or tamari (for gluten-free) (30ml)
- 1 teaspoon sesame oil (plus extra for drizzling)
- 1 teaspoon chili paste
- 2 tablespoons rice wine vinegar or apple cider vinegar (30ml)
Instructions
- The Night Before: Store the sliced mushrooms, bamboo shoots, minced garlic, and cubed tofu each in airtight containers separately in the refrigerator. Also, store the grated fresh ginger in another airtight container in the fridge to keep everything fresh for cooking the next day.
- Combine Ingredients: In the morning, add the prepared mushrooms, bamboo shoots, garlic, tofu, 1 tablespoon (8g) of the grated ginger, water, vegan chicken-flavored bouillon, soy sauce, sesame oil, chili paste, and vinegar into your slow cooker. Stir gently to mix the ingredients.
- Slow Cook: Set the slow cooker to low heat and cook the soup for 8 hours. The long, gentle cooking helps develop deep flavors and tenderizes the ingredients perfectly.
- Final Touches: A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) of grated ginger to the slow cooker. Stir well to combine. Taste the broth and adjust the vinegar or chili paste to your preferred level of sourness and spiciness.
- Serve: Ladle the hot and sour soup into bowls and drizzle a few drops of sesame oil on top of each serving for an added layer of aroma and flavor. For a milder soup, serve additional chili paste on the side so guests can customize their heat level.
Notes
- Adapted from The Vegan Slow Cooker by Kathy Hester.
- This vegan hot and sour soup is a perfect cold and flu season remedy, helping to clear sinuses.
- Adjust the amount of chili paste to suit your preferred spice level.
- The soup can be prepared a day ahead by prepping the ingredients the night before.
- Use tamari instead of soy sauce if gluten-free is needed.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 6 g
- Sodium: 1088 mg
- Fat: 7.4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 21.6 g
- Fiber: 5.4 g
- Protein: 19.2 g
- Cholesterol: 0 mg
