Slow-Cooker Hot and Sour Soup
Date: Nov. 3rd, 2019 - 1:00 PM
Ingredients
2 (14.5 ounce) cans reduced-sodium chicken broth
2 medium carrots, bias-sliced (1 cup)
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup water
1 4-ounce can (drained weight) sliced mushrooms, drained
3 tablespoons rice vinegar or white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon crushed red pepper
2 tablespoons cornstarch
2 tablespoons cold water
8 ounces frozen peeled and deveined uncooked shrimp, if desired, leave tails on shrimp.
4 ounces refrigerated water-packed firm tofu (fresh bean curd), drained and cubed
2 tablespoons snipped fresh parsley or cilantro (optional)
Preparation
- In a 3½- or 4-quart slow cooker, combine broth, carrots, bamboo shoots, water chestnuts, the ½ cup water, the mushrooms, vinegar, soy sauce, sugar and crushed red pepper.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and the 2 tablespoons cold water; stir into chicken broth mixture in slow cooker. Add frozen shrimp and the tofu. Cover and cook for 30 minutes more. Sprinkle each serving with parsley.
