Go Back

Deliciously Easy Crockpot Hot and Sour Soup

Crockpot Hot and Sour Soup made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 8 cups vegetable or chicken broth
  • 1 cup sliced shiitake mushrooms
  • 1 cup bamboo shoots sliced
  • 1 cup firm tofu cubed
  • 1 large carrot julienned
  • 3 green onions sliced
  • 2 eggs beaten
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Method
 

  1. Prepare the vegetables and tofu.
  2. Combine the broth, mushrooms, bamboo shoots, carrots, and tofu in the crockpot.
  3. Add soy sauce, rice vinegar, and white pepper.
  4. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  5. Prepare the cornstarch slurry while the soup is cooking.
  6. Add the cornstarch slurry to the soup and stir.
  7. In the last 10 minutes, stir in the beaten eggs and sliced green onions.
  8. Taste and adjust seasoning if necessary before serving.